Step 1: Prepare the Chicken

In a bowl, soak the chicken in buttermilk for at least 30 minutes (or overnight for extra tenderness).

In a separate bowl, mix the flour, salt, black pepper, paprika, cayenne, garlic powder, and onion powder.

Remove the chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, ensuring an even coat. Repeat for extra crispiness.

Step 2: Fry the Chicken

Heat vegetable oil in a cast-iron skillet over medium-high heat (350°F/175°C).

Fry the chicken for 3-4 minutes per side until golden brown and cooked through.

Transfer to a wire rack and let rest while making the biscuits.

Step 3: Make the Biscuits

Preheat oven to 425°F (220°C).

In a mixing bowl, whisk together flour, baking powder, and salt.

Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in buttermilk and stir until just combined.

Roll out dough on a floured surface and fold it over itself a few times for flaky layers.

Cut into rounds using a biscuit cutter and place on a baking sheet.

Bake for 12-15 minutes until golden brown.

Step 4: Assemble and Serve

Slice biscuits in half and place a piece of crispy fried chicken on each.

Add desired toppings such as hot honey, pepper jelly, or pickles.

Serve warm and enjoy!

Storage & Reheating

Storage: Store leftover biscuits and chicken separately in airtight containers for up to 3 days.

Reheating: Reheat fried chicken in the oven or air fryer at 350°F for 5-7 minutes to maintain crispiness.