Instructions

Marinate the chicken

• Arrange the chicken in a nonreactive baking dish large enough to accommodate the pieces in one layer.
• In a medium bowl, whisk the coconut milk, buttermilk, 2 cloves of the smashed garlic, the lime juice, berbere (if using), and 1 tsp. each of salt and pepper until well blended. Pour the marinade over the chicken and turn to coat each piece. Cover with plastic wrap and refrigerate at least 4 hours and up to 24 hours, turning occasionally.

Fry the chicken

• Bring the chicken to room temperature before frying (about 30 minutes). Put the flour, cornstarch, and 1 Tbs. salt into a shallow bowl and mix well.  Shake the excess marinade from the chicken. Toss each piece in the flour mixture to coat, knocking off the excess. Arrange the coated chicken on a large wire rack set over a rimmed baking sheet.
• Position a rack in the center of the oven and heat to 200°F. Line a rimmed baking sheet with paper towels and put in the oven.
• Heat 2 inches of oil in a 4– to 5–quart Dutch oven. Add the remaining 2 cloves of garlic and the rosemary to the oil and heat over medium-high until a deep fat/candy thermometer clipped to the side of the saucepan without touching the bottom registers 350°F. Using tongs, remove and discard the garlic and rosemary once they begin to turn golden.
• Fry the chicken thighs, turning occasionally and adjusting the heat as necessary to maintain the oil temperature, until golden brown and an instant-read thermometer registers 170ºF when inserted into the thickest part of each piece, about 20 minutes. Using tongs, transfer the chicken to the paper-towel-lined tray to drain and keep warm. Fry the drumsticks in the same manner, about 15 minutes. Season to taste with salt and pepper.

Make the gravy

• Melt the butter in a 2-quart saucepan over low heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Sprinkle the flour over the shallots and cook, stirring constantly, until the mixture is golden brown, 5 to 6 minutes. Increase the heat to medium, slowly whisk in 1 cup of the milk and cook, whisking constantly, until the mixture begins to thicken, about 3 minutes. Whisk in the remaining milk, ½ cup at a time, until well blended. Stir in the bourbon, mace, and 3/4 tsp. salt and 1/2 tsp. pepper and simmer for 5 more minutes, stirring constantly. Adjust the seasoning if necessary.
• Serve the gravy with the chicken.