Red Rooster's Yard Bird

Red Rooster's Yard Bird.jpg


  • 1/2 cup kosher salt
  • 4 cups water
  • 4 chicken thighs, bone in, skin on
  • 4 chicken drumsticks, bone in, skin on


  • 2 cups buttermilk
  • 1/3 cup coconut milk
  • 1 teaspoon minced garlic


  • 1 cup all-purpose flour
  • 3 tablespoons semolina flour
  • 2 tablespoons cornstarch
  • 2 teaspoons Chicken Shake (recipe below)
  • White pepper to taste
  • Frying oil


Combine salt and water and stir to make brine. Add chicken and let sit for 1 1/2 hours. Rinse with cold water and pat dry.

Combine buttermilk, coconut milk and garlic in a sealable plastic bag. Add chicken, shake to coat and let marinate in the refrigerator overnight.

Combine all-purpose flour, semolina flour, cornstarch, Chicken Shake and white pepper.

Remove chicken from marinade, allowing excess to drip off. Roll chicken in breading and shake off excess.

Heat oil in a large pot or wok to 300F. Drop chicken into oil and fry for about 15 minutes or until inner temperature is at least 165F.

Remove chicken and place on a rack to drain. Let stand for 10 minutes before serving. Season with extra Chicken Shake to taste.



  • 1 teaspoon ground ginger
  • 3 tablespoons cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon ground fenugreek
  • 1 teaspoon ground garlic
  • 2 teaspoons celery salt
  • 1 tablespoon ground cumin
  • ¼ cup smoked spicy paprika
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly ground pepper


Combine in a mixing bowl and stir until blended. Makes about ¾ cup.