Fried Yardbird

I went for dark meat only for our fried chicken. It’s juicier, and it’s got the crunch that I love hearing when I walk through the dining room.

[Ed. note: Start the day before.]

Ingredients

• 8 cups water

• 1 cup coarse kosher salt

• 4 chicken thighs

• 4 chicken drumsticks

• 2 cups buttermilk

• 3/4 cup coconut milk

• 2 garlic cloves, minced

• 1 tablespoon Chicken Shake (see below), plus additional for serving

• Peanut oil for frying


• 2 cups all-purpose flour

• 1/4 cup semolina flour


• 2 tablespoons cornstarch

• 1 tablespoon freshly ground white pepper

The Red Rooster Cookbook

Directions

Put 2 cups of the water and the salt in a saucepan over high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large container, add the remaining 6 cups of water, and cool 
to room temperature. Add the chicken, cover, and refrigerate for 1 1/2 hours. Drain.

Whisk the buttermilk, coconut milk, garlic, and chicken shake together in a 9-x-13-inch baking dish. Submerge the chicken in the marinade, cover, and refrigerate overnight.

Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360°F.

Coat the chicken while 
the oil heats. Put the flour, semolina, cornstarch, and white pepper into a bowl and whisk to combine. Let any excess marinade drip on the chicken, then roll in the flour coating, packing it on. Place on a rack set over a baking sheet. If the coating looks damp, roll it in the flour again.

Working in batches, fry the chicken until it is a rich brown and has an internal temperature of 165°F, about 10 minutes per batch. Keep an eye on the heat and adjust it to keep the oil between 350° and 375°F. Drain on a rack set over a baking sheet.

Season the Yardbird with a sprinkle of chicken shake.

Chicken Shake: Whisk 1/4 cup berbere, 1/4 cup hot smoked paprika, 2 tablespoons ground cumin, 2 tablespoons freshly ground white pepper, 2 tablespoons celery salt, 11/2 teaspoons granulated garlic, and 11/2 teaspoons coarse kosher salt together. Store in a jar, out of the light. It makes about 1 cup and will keep for 6 months.