# Components:
→ Fried Chicken
01 - 8 pieces skin-on, bone-in chicken drumsticks and thighs
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
# Method steps:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully, cover, and refrigerate for at least 2 hours or preferably overnight.
02 - Set oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Incorporate cold butter until mixture resembles coarse crumbs. Add cold buttermilk and stir gently until just combined.
03 - Turn dough onto floured surface; pat to 1-inch thickness. Fold in half and pat down repeatedly 3–4 times. Cut with 2.5-inch biscuit cutter. Place on parchment-lined sheet, brush tops with buttermilk, and bake 12–15 minutes until golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
05 - Heat vegetable oil 2 inches deep in heavy skillet to 350°F. Remove chicken from marinade allowing excess to drip off. Coat each piece in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12–15 minutes until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Present fried chicken hot alongside freshly baked buttermilk biscuits.
