Doro Soul Food Fried Chicken

Name: Doro Soul Food Fried Chicken
Ingredients: as needed Chicken (bone-in pieces); to taste Garlic powder; to taste Black pepper; to taste Herb mix; to taste Turmeric; as needed Ethiopian spice blend (staple spice blend); as needed Ever Crisp; 1/2 gallon Buttermilk; as needed Triple Blend of Flours (Bread flour, All-purpose flour, Self-rising flour); as needed Kibe (Seasoned spiced butter); to taste Karima; to taste Basobila (Ethiopian basil); to taste Coer; as needed Onion; as needed Garlic; as needed Ginger; as needed Mild cheddar cheese; as needed Mozzarella cheese; as needed Monterey Jack cheese; as needed Double Flour (for dredging); as needed Bread flour (for dredging); as needed All-purpose flour (for dredging); as needed Potato starch; as needed Cornstarch; as needed Tapioca

25 ingredients · 12 steps · from Eater

Ingredients

as needed Chicken (bone-in pieces)
to taste Garlic powder
to taste Black pepper
to taste Herb mix
to taste Turmeric
as needed Ethiopian spice blend (staple spice blend)
as needed Ever Crisp
1/2 gallon Buttermilk
as needed Triple Blend of Flours (Bread flour, All-purpose flour, Self-rising flour)
as needed Kibe (Seasoned spiced butter)
to taste Karima
to taste Basobila (Ethiopian basil)
to taste Coer
as needed Onion
as needed Garlic
as needed Ginger
as needed Mild cheddar cheese
as needed Mozzarella cheese
as needed Monterey Jack cheese
as needed Double Flour (for dredging)
as needed Bread flour (for dredging)
as needed All-purpose flour (for dredging)
as needed Potato starch
as needed Cornstarch
as needed Tapioca

Watch the original video

Steps

Butcher the chicken, ensuring all unnecessary fat is cleaned off.
Prepare a dry rub by combining garlic powder, black pepper, herb mix, turmeric, Ethiopian spice blend, and Ever Crisp.
Fully coat the chicken pieces with the dry rub. Allow it to sit for 1-2 hours for flavors to penetrate.
Create the wet marinade using buttermilk, bread flour, all-purpose flour, and self-rising flour. Whisk by hand until lumpy.
Marinate the dark meat in the wet mixture. For chicken breasts, marinate them individually with more care.
Prepare Kibe: Melt butter and add Karima. Once clarified, add Basobila and Coer. Let it sit overnight to allow flavors to infuse.
Cook Doro Wat base: Sauté onions until moisture reduces (about 1-2 hours). Add garlic and ginger and sweat them out until completely dry.
Add Kibe to the cooked onions and let it cook until the fat starts separating from the onions. This is the ready signal for the Doro Wat base.
Assemble Mac and Cheese: Incorporate the Doro Wat base into a béchamel sauce, then add mild cheddar, mozzarella, and Monterey Jack cheeses. Assemble the mac and cheese in an oven-safe dish.
Let the marinated chicken temper at room temperature for 1-2 hours before frying to ensure even cooking.
Prepare the dredging mixture by combining double flour, bread flour, all-purpose flour, potato starch, cornstarch, and tapioca.
Dredge the tempered chicken in the dry mix. Double fry the chicken: first at a lower temperature (300–325°F) to cook through without burning, then rest it, and finally flash fry at 350°F until golden brown.

Watch the original: “Why Everyone Loves This Ethiopian Fried Chicken in D.C. — The Experts” by Eater. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.