This dish is one of those comfort foods that no one can resist.
But the trick is to make it with just the right amount of spice and crispiness.
We’re making Fried Chicken.
In a medium saucepan over high heat, add 2 cups of water and the 1 cup coarse kosher salt. Bring to a simmer, stirring to dissolve all the salt.
Remove from heat and pour into a larger pot/container.
Add the 6 cups ice water into the pot to cool.
Add cut up chicken (drumsticks, thighs, wings, breasts), cover, and refrigerate for 1 ½ hours.
Prepare the chicken shake:
In a small bowl, whisk together 1/4 cup berbers, 1/4 cup hot smoked paprika, 2 tablespoons ground cumin, 2 tablespoons white pepper, 2 tablespoons celery salt, 1 and 1/2 teaspoons granulated garlic, and 1 and 1/2 teaspoons coarse kosher salt.
This should make about 1 cup that will keep for 6 months. Store in a jar out of the light.
In a 9x13-inch baking dish, whisk together 2 cups buttermilk, 3/4 cup coconut milk, 2 cloves minced garlic, and 1 tablespoon of chicken shake.
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 2/3 full with peanut oil over medium-high heat. Heat to 360˚F.
While the oil is heating, coat the marinated chicken.
In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup semolina flour, 2 tablespoons cornstarch, and 1 tablespoon 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, about 10 minutes per batch.
Adjust heat to keep the oil between 350 to 375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes.
Check out the video below for all the tasty tips and details.
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.
Then serve, eat, and enjoy!