Fried Chicken

In a medium saucepan over high heat, add 2 cups 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. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light.

In a 9×13-inch baking dish, whisk together buttermilk, coconut milk, 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.

Fill a large wok with 2/3 full with oil over medium-high heat.

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.

Working in batches, fry the chicken until it is brown and golden on both sides for about 10 minutes per batch. Adjust heat to keep the oil hot. Drain on a wire rack set over a baking sheet.

Serve hot with ketchup.