# 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 extra for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for a minimum of 2 hours or overnight for full flavor infusion.
02 - Set oven to 425°F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well blended.
03 - Cut cold butter into the dry mix until texture resembles coarse crumbs. Add cold buttermilk and gently stir until just combined, avoiding overmixing.
04 - Transfer dough to a floured surface, pat to 1-inch thickness, fold in half and pat down; repeat this folding process 3 to 4 times. Cut biscuits with a 2.5-inch cutter, place on parchment-lined baking sheet, brush tops with buttermilk, and bake for 12 to 15 minutes until golden brown.
05 - Mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
06 - Heat vegetable oil to 350°F in a heavy skillet with 2 inches depth. Remove chicken from marinade, allow excess to drip off, dredge each piece thoroughly in seasoned flour pressing to adhere. Fry chicken in batches for 12 to 15 minutes, turning to cook evenly, until golden and internal temperature reaches 165°F. Drain on a wire rack.
07 - Serve freshly fried chicken hot alongside warm buttermilk biscuits to enjoy classic Southern flavors.
