Dissolve salt in water. Place chicken in brine and let sit for 1 1/2 hours.
Remove chicken from brine. Combine buttermilk, coconut milk, garlic and Chicken Shake. Place chicken in marinade overnight in refrigerator.
Combine all-purpose flour, semolina flour, cornstarch and white pepper for the breading.
Remove chicken from marinade and allow excess marinade to drip off.
Roll chicken in breading, shaking off excess.
Fill an 8-quart pot with oil and bring to 300ºF. Once oil is hot, drop chicken in the oil and fry for about 15 minutes (until the inner temperature is at least 165ºF).
Remove chicken from oil and place on a paper towel to drain. Season with Chicken Shake, to taste.