Fried Yardbird and Chicken Shake

Ingredients

• For the Chicken Shake (makes about 1 cup):
• 1/4 cup berbere
• 1/4 cup hot smoked paprika
• 2 tablespoons ground cumin
• 2 tablespoons freshly ground white pepper
• 2 tablespoons celery salt
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons coarse kosher salt
• For the chicken:
• 8 cups water
• 1 cup coarse kosher salt
• 4 chicken thighs
• 4 chicken drumsticks
• 2 cups buttermilk
• 3/4 cup coconut milk
• 2 garlic cloves, minced
• 1 tablespoon Chicken Shake, plus more for serving
• Peanut oil, for frying
• 2 cups all-purpose flour
• 1/4 cup semolina flour
• 2 tablespoons cornstarch
• 1 tablespoon freshly ground white pepper

Steps

1. Make the Chicken Shake: whisk the berbere, smoked paprika, cumin, white pepper, celery salt, granulated garlic, and kosher salt together. Store it in a jar away from light.
2. Brine the chicken: heat 2 cups of the water with the 1 cup salt over high heat until it simmers and the salt dissolves. Pour it into a large container, add the other 6 cups of water, and let it cool to room temperature. Add the chicken, cover, and refrigerate for 1 1/2 hours. Drain.
3. Marinate: whisk the buttermilk, coconut milk, garlic, and 1 tablespoon Chicken Shake in a 9x13-inch baking dish. Put the chicken in so it's covered, cover the dish, and refrigerate overnight.
4. The next day, fill a large saucepan one-third full with peanut oil. Heat it over medium-high to 360°F.
5. While the oil heats, whisk the flour, semolina, cornstarch, and white pepper in a bowl. Let the extra marinade drip off each piece, then roll it in the flour, pressing the coating on. Set the pieces on a rack over a baking sheet. If the coating looks wet, roll it in the flour again.
6. Fry in batches until deep brown and 165°F inside, about 10 minutes per batch. Adjust the heat to keep the oil between 350°F and 375°F. Drain on a rack over a baking sheet.
7. Sprinkle with more Chicken Shake and serve.