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1
Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl.
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2
Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves.
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3
Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes.
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4
Remove the chicken from the brine and pat dry.
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5
Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl.
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6
(Reserve the remaining spice blend for sprinkling.)
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7
Submerge the chicken in the marinade; cover and refrigerate overnight.
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8
Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour.
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9
Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves.
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10
Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
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11
Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet.
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12
Remove the chicken from the marinade with tongs, letting the excess drip off.
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13
Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
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14
Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil.
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15
Fry, turning occasionally, until just cooked through, about 7 minutes.
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16
(Reduce the heat to medium if the crust starts to brown too quickly.)
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17
Transfer to a rack and let rest, 10 minutes.
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18
Discard the garlic cloves and rosemary.
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19
Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
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20
Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend.
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21
Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.
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22
Photograph by Christopher Testani
