Check 'Red Rooster Cookbook' here: http://bit.ly/2eydkZpHere is what you'll need!FRIED CHICKEN by Marcus Samuelsson Serves 8INGREDIENTS2 cups water1 cup coarse kosher salt6 cups cold ice water 4 chicken thighs4 chicken drumsticks2 cups buttermilk¾ cup coconut milk2 cloves garlic, minced1 tablespoon chicken shake*, plus additional for serving2 cups all-purpose flour¼ cup semolina flour2 tablespoons cornstarch1 tablespoon white pepperPeanut oil for frying*CHICKEN SHAKE¼ cup berbere¼ cup hot smoked paprika2 tablespoons ground cumin2 tablespoons white pepper2 tablespoons celery salt1 ½ teaspoons granulated garlic1 ½ teaspoons coarse kosher saltPREPARATIONIn 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 9x13-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. Roll to coat each piece. Cover and refrigerate overnight. Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F. 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. If the coating looks damp, roll it in the flour mixture again. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.Sprinkle with additional chicken shake. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtastyMUSICReal LoveLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam.