Buttermilk Fried Chicken with Biscuit

Method

1. In a bowl, mix buttermilk with salt, pepper, and paprika
2. Submerge chicken thighs in the buttermilk mixture and refrigerate for 4-6 hours
3. In a separate bowl, combine flour with seasoning
4. Dredge chicken in flour mixture, shaking off excess
5. Heat oil in a large skillet over medium-high heat
6. Cook chicken for 6-8 minutes per side until golden brown and cooked through
7. In a mixing bowl, combine 1 1/2 cups flour, baking powder, salt, baking soda, and garlic powder
8. Cut in cold butter using a pastry cutter until mixture resembles coarse meal
9. Stir in milk to form a dough
10. Knead dough on a floured surface and roll to 1/2-inch thickness
11. Cut biscuits with a round cutter and place on a baking sheet
12. Bake at 450°F (230°C) for 12-15 minutes until golden brown
13. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.