Ingredients

• 8 chicken drumsticks
• 8 chicken thighs
• 960 mls (4 cups) buttermilk
• 720 mls (3 cups) all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsps salt
• 1.5 tsps black pepper
• 1440 mls (6 cups) vegetable oil
• 480 mls (2 cups) self-rising flour
• 240 mls (1 cup) unsalted butter
• 240 mls (1 cup) buttermilk (for biscuits)

Instructions

1. Place chicken pieces in a large bowl and cover with 4 cups of buttermilk. Cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C).
4. Remove chicken from buttermilk and dredge each piece in the flour mixture, ensuring each piece is well-coated.
5. Carefully place chicken pieces in the hot oil. Fry in batches for about 10-12 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
6. For the biscuits, preheat oven to 450°F (232°C).
7. In a large bowl, cut 1 cup of unsalted butter into the self-rising flour until it resembles coarse crumbs.
8. Stir in 1 cup of buttermilk until just combined. Turn the dough onto a floured surface and knead gently until it comes together.
9. Roll out the dough to about 1/2 inch thick and cut with a biscuit cutter. Place on a baking sheet.
10. Bake for 10-12 minutes, or until golden brown. Serve warm with fried chicken.

Notes

• Ensure the oil is hot enough before frying the chicken.
• Use a thermometer to check oil temperature if possible.
• Buttermilk biscuits can be prepared while waiting for the chicken to marinate.