Ingredients

• 1/2 cup kosher salt
• 4 cups water
• 4 chicken thighs, bone in, skin on
• 4 chicken drumsticks, bone in, skin on

Marinade:

• 2 cups buttermilk
• 1/3 cup coconut milk
• 1 teaspoon minced garlic

Breading:

• 1 cup all-purpose flour
• 3 tablespoons semolina flour
• 2 tablespoons cornstarch
• 2 teaspoons Chicken Shake (recipe below)
• White pepper to taste
• Frying oil

Method

Combine salt and water and stir to make brine. Add chicken and let sit for 1 1/2 hours. Rinse with cold water and pat dry.

Combine buttermilk, coconut milk and garlic in a sealable plastic bag. Add chicken, shake to coat and let marinate in the refrigerator overnight.

Combine all-purpose flour, semolina flour, cornstarch, Chicken Shake and white pepper.

Remove chicken from marinade, allowing excess to drip off. Roll chicken in breading and shake off excess.

Heat oil in a large pot or wok to 300F. Drop chicken into oil and fry for about 15 minutes or until inner temperature is at least 165F.

Remove chicken and place on a rack to drain. Let stand for 10 minutes before serving. Season with extra Chicken Shake to taste.

CHICKEN SHAKE

• 1 teaspoon ground ginger
• 3 tablespoons cayenne pepper
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• ¼ teaspoon ground fenugreek
• 1 teaspoon ground garlic
• 2 teaspoons celery salt
• 1 tablespoon ground cumin
• ¼ cup smoked spicy paprika
• 2 teaspoons kosher salt
• 1 tablespoon freshly ground pepper

Method 

Combine in a mixing bowl and stir until blended. Makes about ¾ cup.