Ethiopian Fried Chicken with Doro Wot Mac & Cheese
ID: ff4d73ca...
A delicious fusion of Southern soul food and traditional Ethiopian flavors, featuring double-fried chicken glazed in spiced hot oil alongside a rich, cheesy macaroni bake infused with slow-cooked doro wot.
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🍳 Cooking Flow
Butcher and season the chicken with a berbere dry rub, then marinate in a flour-buttermilk wet batter for 24 hours. → Slow-cook a spiced Doro Wot onion paste and combine it with a creamy three-cheese Béchamel sauce to bake the macaroni. → Let the marinated chicken temper at room temperature, then dredge in a triple-flour and triple-starch blend. → Double-fry the chicken (first at 300°F–325°F to cook through, then flash-fry at 350°F to crisp). → Drench the hot fried chicken in a spiced clarified butter glaze (Kibe with berbere or mitmita) and serve.
Cooking Steps
Brief Cooking Order
Butcher and season the chicken with a berbere dry rub, then marinate in a flour-buttermilk wet batter for 24 hours. → Slow-cook a spiced Doro Wot onion paste and combine it with a creamy three-cheese Béchamel sauce to bake the macaroni. → Let the marinated chicken temper at room temperature, then dredge in a triple-flour and triple-starch blend. → Double-fry the chicken (first at 300°F–325°F to cook through, then flash-fry at 350°F to crisp). → Drench the hot fried chicken in a spiced clarified butter glaze (Kibe with berbere or mitmita) and serve.
Introduction
A delicious fusion of Southern soul food and traditional Ethiopian flavors, featuring double-fried chicken glazed in spiced hot oil alongside a rich, cheesy macaroni bake infused with slow-cooked doro wot.
Step 1
Butcher the whole chickens into bone-in pieces, keeping the bones on for moisture and flavor. Trim off unnecessary fat. For chicken sandwiches, remove the skin from the breasts.
Step 2
Prepare the dry rub by combining garlic powder, black pepper, dried herb mix, turmeric, berbere spice, and Evercrisp. Rub it thoroughly over the chicken and let it rest for 1 to 2 hours.
Step 3
Make the wet marinade by whisking buttermilk with the dry rub mixture, bread flour, all-purpose flour, and self-rising flour. Mix by hand, keeping it slightly lumpy. Fully coat the chicken pieces and marinate in the refrigerator for 24 hours.
Step 4
Prepare the Ethiopian clarified butter (Kibe) by melting blocks of butter and infusing them with korarima, besobela, and kosseret. Let it steep overnight, then strain the next day to get golden clarified butter.
Step 5
For the Doro Wot base, grind red and white onions and slow-cook them for 1-2 hours until dry. Add garlic and ginger paste, then stir in the Kibe, oil, and berbere spice blend. Cook until the fat separates from the onions.
Ingredients List
Important Notes
Keeping the bone on the chicken helps retain moisture and deepens the overall flavor during frying.
Mixing the wet marinade by hand to leave small flour lumps is essential, as these lumps create extra-crunchy pockets upon frying.
Tempering the chicken (bringing it to room temperature) for 1-2 hours before frying prevents the exterior from burning before the interior is cooked.
Double-frying ensures that the chicken stays moist inside while developing a durable, glass-like crunchy crust on the outside.
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