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Ingredients
for 8 servings
-
2 cups water (470 mL) -
1 cup coarse kosher salt (240 g) -
6 cups cold ice water (1 ½ L) - 4 chicken thighs
- 4 chicken drumsticks
-
2 cups buttermilk (470 mL) -
¾ cup coconut milk (175 mL) - 2 cloves garlic, minced
-
2 cups all-purpose flour (250 g) -
¼ cup semolina flour (40 g) -
2 tablespoons cornstarch -
1 tablespoon white pepper - peanut oil, for frying
Chicken Shake
-
¼ cup berbere (30 g) -
¼ cup hot smoked paprika (30 g) -
2 tablespoons ground cumin -
2 tablespoons white pepper -
2 tablespoons celery salt -
1 ½ teaspoons granulated garlic -
1 ½ teaspoons coarse kosher salt
Preparation
- In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
- Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
- Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
- NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
- In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
- Add 1 tablespoon of chicken shake and whisk together.
- Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
- Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
- While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
- Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
- Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
- Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
- Drain on a rack set over a baking sheet. Rest 8-10 minutes.
- Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
- Sprinkle with additional chicken shake.
- Enjoy!
Tips
-
mrkhan483
Actually i liked it. I accidentally pressed dislike. But i did find it very salty
2 months ago Helpful (3) -
sthomp
I make this at least once a month, it is so good, best fried chicken I’ve ever had! I have a hard time keeping my oil at temp in a cast iron, so I usually fry it in my regular frier 2-3 pieces at a time.
2 months ago Helpful (2) -
Yaser Hamwi
I think less cumin will taste better in shake
9 days ago Helpful (0) -
Raasi Rush
I always use more chicken shake to everything! More in the buttermilk mix and I sprinkle it on right before I fry it and it’s delicious!
26 days ago Helpful (0)
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