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.
2. Step
Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
3. Step
Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
4. Step
NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
5. Step
In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
6. Step
Add 1 tablespoon of chicken shake and whisk together.
7. Step
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.
8. Step
Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
9. Step
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.
10. Step
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.
11. Step
Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
12. Step
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).
13. Step
Drain on a rack set over a baking sheet. Rest 8-10 minutes.
14. Step
Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
