1. Make the Fried Chicken:

1. In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
2. In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat 2 inches of vegetable oil in a deep skillet over medium heat (about 350°F/175°C).
4. Remove the chicken from the buttermilk, letting the excess drip off, and coat each piece in the flour mixture. Fry for about 5–6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Drain on paper towels or a wire rack.

2. Make the Biscuits:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Slowly pour in the cold buttermilk and mix until just combined (do not overmix).
5. Turn the dough onto a floured surface and gently pat it out to about 1-inch thickness. Use a round cutter or glass to cut out biscuits.
6. Place the biscuits on a baking sheet, brush the tops with a little buttermilk, and bake for 12–15 minutes, or until golden brown.

3. Make the Gravy:

1. In a skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, stirring constantly.
2. Gradually add the milk while whisking, ensuring there are no lumps.
3. Season with garlic powder, black pepper, and salt to taste. If adding sausage, stir in cooked sausage crumbles now. Simmer until the gravy thickens, about 5 minutes.

4. Assemble the Dish:

1. Slice a warm biscuit in half. Place a piece of fried chicken on the bottom half and drizzle with a generous amount of gravy. Top with the other biscuit half.
2. Serve immediately with extra gravy on the side. Enjoy!