# What you'll need:
→ For the 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
→ For the 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
# How to make it:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto floured surface and gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 to 4 times. Cut biscuits with a 2.5-inch cutter and place on parchment-lined baking sheet. Brush tops with buttermilk. Bake 12 to 15 minutes until golden brown.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.
05 - Heat 2 inches of vegetable oil to 350°F in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge pieces in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes or until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve fried chicken hot alongside fresh buttermilk biscuits.
