Place the chicken thighs in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes or up to a few hours in the fridge.

In a large bowl mix 2 cups of the flour with 1 teaspoon of the salt, the paprika, garlic powder, and black pepper. Remove each chicken thigh from the buttermilk and coat it well in the seasoned flour.

Heat 1 inch of vegetable oil in a large skillet over medium heat. Fry the chicken thighs for 6 to 8 minutes per side until golden and cooked through. Drain them on a paper towel lined plate.

While the chicken cooks, make the biscuits. In a bowl stir together the remaining 1/2 cup flour, baking powder, and remaining 1 teaspoon salt. Cut in the cold butter until the mixture looks like coarse crumbs.

Add the 3/4 cup milk and stir just until a soft dough forms. Drop spoonfuls onto a baking sheet and bake at 425 degrees for 12 to 15 minutes until lightly golden.

For the gravy, pour off most of the oil from the skillet but leave the browned bits. Add the 2 cups milk and bring to a simmer. Whisk in any leftover seasoned flour from the coating bowl until the gravy thickens. Taste and adjust salt if needed.