# What You’ll Need:
→ Fried Chicken
01 - 8 chicken pieces (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
# How to Make It:
01 - In a large mixing bowl, blend the buttermilk with hot sauce and submerge the chicken pieces. Ensure each piece is thoroughly coated, cover, and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F (220°C). In a separate bowl, whisk flour, baking powder, baking soda, salt, and sugar until uniform. Incorporate cold cubed butter using a pastry cutter or fingertips, blending until the mixture is coarse and crumbly. Pour in cold buttermilk and gently combine until a shaggy dough forms.
03 - Turn dough onto a floured surface and pat to a 1-inch thickness. Fold dough in half, pat down gently, and repeat folding 3 to 4 times to build layers. Cut with a 2.5-inch biscuit cutter and arrange on a parchment-lined baking sheet. Brush tops with buttermilk and bake for 12–15 minutes, or until biscuits are golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper, whisking thoroughly to distribute seasonings.
05 - Fill a heavy skillet or Dutch oven with 2 inches of vegetable oil and heat to 350°F (175°C). Allow excess marinade to drip off chicken, then press each piece firmly into seasoned flour, ensuring an even coating. Fry chicken in batches, turning as needed, for 12–15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a wire rack to drain.
06 - Present fried chicken hot, accompanied by fluffy buttermilk biscuits. Add honey drizzle or serve alongside classic sides such as coleslaw or pickles for a complete Southern meal.
