# Components:
→ 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
# Directions:
01 - In a large bowl, whisk buttermilk and hot sauce together. Submerge chicken pieces, coating thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
02 - Preheat oven to 425°F (220°C). In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Blend in cold buttermilk, mixing until just moistened.
03 - Transfer dough to a floured surface and pat to 1 inch thickness. Fold dough in half and pat down; repeat 3 to 4 times. Cut biscuits using a 2.5 inch round cutter and arrange on a parchment-lined baking sheet. Brush tops lightly with buttermilk. Bake for 12 to 15 minutes until risen and golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
05 - Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from marinade, draining excess. Coat each piece in seasoned flour, pressing firmly to adhere. Fry chicken in batches for 12 to 15 minutes, turning as needed, until golden brown and internal temperature reaches 165°F (75°C). Drain on a wire rack.
06 - Serve fried chicken hot with freshly baked buttermilk biscuits.
