Serves 4
* Start the day before
1 Put 500ml/17fl oz of
the water and the salt
in a saucepan over a
high heat and bring to
a simmer, stirring to
dissolve the salt. Pour into
a large container, add the
remaining water and cool
to room temperature. Add
the chicken, cover and
refrigerate for 11/2 hours.
Drain.
2 Whisk the buttermilk,
coconut milk, garlic and
chicken shake together in
a 23cm x 32cm/9in x 13in
baking dish. Submerge
the chicken in the
marinade, cover and
refrigerate overnight.
3 Fill a large saucepan
one-third full with
groundnut oil. Set over
a medium-high heat and
heat to 180°C/350°F.
4 Coat the chicken while
the oil heats. Put the
flour, semolina, cornflour,
and white pepper into
a bowl and whisk to
combine. Let any excess
marinade drip off the
chicken, then roll in the
flour coating, packing
it on. Place on a rack set
over a rimmed baking
sheet. If the coating
looks damp, roll it in
the flour again.
5 Working in batches,
fry the chicken until it
is a rich brown and has
an internal temperature
of 75°C/165°F, about 10
minutes per batch. Keep
an eye on the heat and
adjust it to keep the oil
between 180°C/350°F and
190°C/375°F. Drain on a
rack set over a rimmed
baking sheet.
6 Season the Yardbird
with a sprinkle of chicken
shake.
CHICKEN SHAKE
► Whisk 4 tablespoons berbere, 4 tablespoons hot
smoked paprika, 2 tablespoons ground cumin, 2 tablespoons
freshly ground white pepper, 2 tablespoons celery salt,
11/2 teaspoons garlic granules, and 11/2 teaspoons coarse
sea salt together. Store in a jar, out of the light. It will keep
for 6 months.