dinner · everyday
Berbere fried chicken with spiced butter glaze
Bone-in chicken dry-rubbed with berbere and turmeric, soaked in buttermilk, double-dredged for a big crunch and glazed with niter kibbeh hot oil.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix the salt, garlic powder, pepper, turmeric and berbere. Rub onto the chicken, heavier on the breasts, and leave 1-2 hours in the fridge.
-
2
Pour over the buttermilk and marinate overnight.
-
3
Whisk all the flours, starches and salt. Drizzle in a few spoons of buttermilk and rub with your fingers to make little clumps.
-
4
Take the chicken out 1 hour before frying. Dredge each piece firmly in the flour mix.
-
5
Fry at 160°C (325°F) for 12-15 minutes until the meat reaches 75°C (165°F) near the bone. Rest on a rack.
-
6
Fry again at 190°C (375°F) for 2 minutes for extra crunch.
-
7
Melt the niter kibbeh with the berbere, mitmita and honey and brush over the hot chicken.
