Ingredients
- 4 chicken thighs, skin-on
- 4 chicken drumsticks, skin-on
- 1 cup salt
- 8 cup water
- 1 quart buttermilk
- 3/4 cup coconut milk
- 2 cup garlic cloves, minced
- 1 tablespoon chicken shake
- 1/2 pound all-purpose flour
- 2 ounce semolina flour
- 1 ounce cornstarch
- 1/2 ounce ground white pepper
- 5 quart frying oil
- 4 chicken thighs, skin-on
- 4 chicken drumsticks, skin-on
- 1 cup salt
- 8 cup water
- 1 quart buttermilk
- 3/4 cup coconut milk
- 2 cup garlic cloves, minced
- 1 tablespoon chicken shake
- 1/2 pound all-purpose flour
- 2 ounce semolina flour
- 1 ounce cornstarch
- 1/2 ounce ground white pepper
- 5 quart frying oil
- 1/8 cup ground garlic
- 1/2 cup celery salt
- 1/2 cup ground cumin
- 1 cup berbere
- 1 cup smoked spicy paprika
- 1/8 cup kosher salt
- 1/2 cup ground white pepper
Preparation
Baking Directions:
For chicken shake:1. Combine ingredients in a mixing bowl and stir until blended.
For chicken:1. Mix salt in water, until dissolved.
Place chicken in brine and let sit for 1 1/2 hours.
2.Combine buttermilk, coconut milk, garlic and Chicken Shake, then place chicken in marinade overnight in refrigerator.
3.Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.
4.Remove marinating chicken from fridge and allow excess marinade to drip off.
5.Roll chicken in breading, shaking off excess.
6.In an 8-quart pot, fill with oil and bring to 300 degrees.
Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165).
7.Remove chicken from oil and place on paper towel.
Season chicken with Shake, to taste.
