# 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, enough for 2 inches depth 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 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully, cover, and refrigerate for a minimum of 2 hours or overnight for optimal flavor.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Incorporate cold butter using a pastry cutter until texture resembles coarse crumbs. Pour in cold buttermilk and mix gently until just combined.
03 - Turn dough onto a floured surface, pat to approximately 1-inch thickness. Fold dough over itself 3 to 4 times, patting between folds. Cut biscuits with a 2.5-inch cutter, arrange on parchment-lined baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes or until golden brown.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish until evenly combined.
05 - Heat vegetable oil to 350°F to a 2-inch depth in a heavy skillet or Dutch oven. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere. Fry in batches for 12 to 15 minutes, turning occasionally until golden and internal temperature reaches 165°F. Drain on a wire rack.
06 - Present the fried chicken hot alongside freshly baked buttermilk biscuits.
