# 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 more for brushing)
# Preparation Steps:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken portions in the mixture, ensuring complete coating. Cover and refrigerate a minimum of 2 hours, ideally overnight.
02 - Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Incorporate cold, cubed butter using a pastry cutter or fingertips until the mixture forms coarse crumbs. Blend in cold buttermilk until just combined.
03 - Transfer dough to a floured surface and pat to approximately 1-inch thickness. Fold dough in half and pat down; repeat this process 3 to 4 times for layered biscuits. Using a 2.5-inch cutter, stamp out biscuits and arrange on a parchment-lined baking sheet. Brush with extra buttermilk and bake 12–15 minutes until golden.
04 - In a shallow dish, thoroughly combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
05 - In a heavy skillet or Dutch oven, heat vegetable oil to 350°F and ensure at least 2 inches of depth. Remove chicken from buttermilk marinade, allowing excess to drip off. Coat each piece evenly in seasoned flour, pressing firmly for adherence. Fry in batches, turning as needed, for 12–15 minutes until chicken is crisp, golden brown, and reaches an internal temperature of 165°F. Drain on wire rack.
06 - Present hot fried chicken alongside freshly baked buttermilk biscuits.
