Chicken marinated in sour milk and spices

Ingredients:

Poultry seasoning

• 1/4 cup berbere spice mix (Ethiopian hot spice mix)
• 1/4 cup hot smoked paprika
• 2 tbsp celery salt
• 2 tablespoons freshly ground white pepper
• 2 tbsp. l. ground cumin
• 1.5 tsp garlic powder

Chicken

• 4 chicken thighs with skin and bones (about 700 g)
• 4 chicken drumsticks with skin (about 450 g)
• 1 liter of sour milk or kefir
• 3/4 cup coconut milk
• 6 cloves garlic (2 crushed, 4 unpeeled)
• Peanut or canola oil for frying
• 2-3 sprigs of rosemary
• 1 and 3/4 cups premium flour
• 1/4 cup semolina
• 2 tablespoons cornstarch
• 1 tbsp freshly ground white pepper

Preparation:

1. Spice mix:
   In a bowl, combine berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1.5 teaspoons salt.
   
   Brine:
   In a large bowl, combine 1 cup salt and 8 cups cold water until the salt dissolves. Add the chicken to the brine, cover, and refrigerate for 1.5 hours. Remove the chicken from the brine and pat dry.
2. Marinade:
   
   In a large bowl, combine the buttermilk, coconut milk, crushed garlic cloves, and 1 tablespoon of the spice mixture. Set the remaining spice mixture aside for sprinkling. Place the chicken in the marinade; cover and refrigerate overnight.
3. Heat the oil:
   
   Remove the chicken from the refrigerator and let it come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add rosemary and whole garlic cloves. Heat over medium-high heat to 350°F (170°C), or until a pinch of flour dropped into the oil sizzles and rises to the surface.
4. Breading:
   
   While the oil is heating, combine the flour, semolina, cornstarch, and white pepper in a baking sheet. Remove the chicken from the marinade with tongs, letting any excess drip off. Dredge the chicken in the flour mixture until well coated, then sprinkle more flour mixture on top.
5. Fry the chicken:
   
   Shake off any excess flour from the chicken, then use tongs to carefully lower each piece into the hot oil. Cook, turning occasionally, until cooked through, about 7 minutes. Reduce the heat to medium if the crust begins to brown too quickly. Transfer the chicken to a wire rack and let rest for 10 minutes. Discard the garlic cloves and rosemary.
6. Fry again:
   
   Heat the oil to 180°C (350°F). Fry the chicken again, this time in two batches to avoid crowding the pan, until the crust is crisp and deep golden brown, about 1 minute.
7. Season the chicken:
   
   Transfer the chicken to a wire rack to cool slightly and sprinkle with the remaining spice mixture. Reheat the roasted chicken in the oven at 120°C (250°F) for 1 hour before serving, or let it cool and pack it for a picnic.