# What you'll need:
→ Fried Chicken
01 - 8 pieces chicken drumsticks and thighs, skin-on, bone-in
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black pepper
11 - Vegetable oil, for frying
→ Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 1 tablespoon sugar
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk, plus extra for brushing
# Method:
01 - Combine buttermilk and hot sauce in a large bowl. Immerse chicken pieces fully. Cover and refrigerate for a minimum of 2 hours or preferably overnight.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Incorporate cold butter using a pastry cutter until mixture resembles coarse crumbs. Add cold buttermilk and stir until just combined.
03 - Transfer dough onto a floured surface and gently pat to 1-inch thickness. Fold in half and pat down; repeat 3 to 4 times. Cut dough into 2.5-inch rounds. Arrange on parchment-lined baking sheet and brush tops with buttermilk. Bake for 12 to 15 minutes until golden brown.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
05 - Heat vegetable oil to 350°F in a heavy skillet or Dutch oven, about 2 inches deep. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes until golden and internal temperature reaches 165°F. Drain on a wire rack.
06 - Serve fried chicken hot alongside freshly baked buttermilk biscuits.
