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Preheat your oven to 425┬░F (220┬░C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt.
Add the cold and cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
Transfer the dough onto a lightly floured surface. Gently knead the dough a few times until it comes together.
2 lbs chicken pieces (such as drumsticks, thighs, or wings)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
Vegetable oil, for frying
Instructions:
In a large bowl, combine the chicken pieces and buttermilk. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours or overnight to marinate.
In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be at least 1 inch deep.
