# 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
19 - Extra buttermilk, for brushing
# Step-by-Step Guide:
01 - In a large mixing bowl, combine buttermilk and hot sauce. Submerge chicken pieces in the marinade, coating thoroughly. Cover and refrigerate for a minimum of 2 hours or overnight.
02 - Preheat oven to 425°F. In another bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry cutter or forks, cut in cold butter until the mixture has pea-sized crumbs. Stir in cold buttermilk just until the dough comes together.
03 - Transfer dough to a floured surface. Pat to 1-inch thickness, then fold in half and flatten. Repeat folding 3 to 4 times. Using a 2.5-inch cutter, cut biscuits and arrange on a baking sheet lined with parchment paper. Brush biscuit tops with buttermilk. Bake 12–15 minutes until golden brown.
04 - In a wide shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
05 - Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F. Lift chicken from marinade, letting excess drip away. Coat each piece thoroughly in seasoned flour, pressing to adhere. Fry chicken in batches, turning to cook evenly, for 12 to 15 minutes or until golden brown and the internal temperature reaches 165°F. Drain on a wire rack.
06 - Present fried chicken hot alongside fresh buttermilk biscuits.
