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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.
Pat the dough into a 1-inch thick rectangle. Using a biscuit cutter or a round glass, cut out biscuits and place them onto the prepared baking sheet, leaving a little space between each biscuit.
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.
Take each marinated chicken piece and coat it in the flour mixture, pressing gently to adhere. Shake off any excess flour.
Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the skillet. Fry the chicken
