# 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 kosher salt
10 - 1 teaspoon ground black pepper
11 - Vegetable oil, for deep 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 granulated sugar
17 - 1/2 cup (115 grams) cold unsalted butter, cut into cubes
18 - 3/4 cup cold buttermilk, plus additional for brushing
# Steps to Follow:
01 - In a large mixing bowl, whisk together buttermilk and hot sauce. Submerge chicken pieces in the mixture, ensuring all surfaces are coated. Cover and refrigerate for at least 2 hours, or overnight for enhanced tenderness.
02 - Preheat oven to 425°F (220°C). In a separate bowl, blend flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter using a pastry cutter or fingertips until mixture becomes coarse. Pour in cold buttermilk and gently mix until a shaggy dough forms.
03 - Transfer dough onto a lightly floured surface. Pat dough to 1-inch thickness, fold in half, and pat again. Repeat folding 3 to 4 times. Using a 2.5-inch cutter, carve out biscuit rounds. Arrange on a parchment-lined baking sheet and brush tops with buttermilk. Bake for 12 to 15 minutes until biscuits are puffed and golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly to ensure even distribution of seasonings.
05 - Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from marinade and let excess liquid drain. Dredge each piece in seasoned flour, pressing to create a thick coating. Fry chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C). Transfer to a wire rack to drain.
06 - Present fried chicken hot alongside freshly baked buttermilk biscuits. Optionally garnish with honey or hot honey drizzle.
