Ethiopian Fried Chicken Recipe: A Fusion of Flavors

Nov 06, 2025 0

This recipe offers a unique take on traditional fried chicken, infusing it with the vibrant flavors of Ethiopian and Eritrean cuisine. It’s a perfect example of how good food doesn’t have to be complicated, combining sweet and spicy elements for a bold and satisfying meal.

The key ingredient is Berbere, a traditional Ethiopian and Eritrean spice mix that is a staple in these regions. This recipe uses honey for a sweet and spicy combo flavor creating a fusion with a twist, especially when you want something bolder than the standard honey garlic chicken.

Plus, it’s the ultimate one pot meal perfect for a weeknight dinner or meal prepping! Every recipe is designed to be packed with flavor and is made with love.

Ingredients and Preparation

Here's how to prepare this delicious dish:

Confit Chicken

For Confit Chicken:

Place chicken pieces in container with Power Brine.
Cover and refrigerate for 2 hours.
Melt duck fat and allow to cool, but still keep its liquid state.
Remove chicken pieces from brine and separate legs and thighs from breast, putting breasts in one oven-proof container and the legs and thighs in another.
Pour duck fat over chicken pieces and cover with foil.
Place in a 300 degree oven.
Using a meat thermometer, check the chicken periodically - you'll want to cook the breasts to 145 degrees and the legs and thighs to 150 degrees.
When they've reached those temperatures, remove from oven and allow to cool in refrigerator.
When ready to fry, remove the chicken pieces from the duck fat, and reserve the fat for another use.

You may need more duck fat if your oven-proof containers are large. Chicken can be brined ahead of time.

Berbere Fry Flour

For Berbere Fry Flour:

Mix together flour, Berbere and salt in a bowl.
Set aside.

Frying Chicken

For Frying Chicken:

Pour buttermilk into a bowl. Set aside.
Pour oil into a cast-iron skillet or large saute pan that will hold 8 pieces of chicken to a depth of about 3/4".
Put a deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°.
Working with 1 piece at a time, dip chicken in buttermilk, allowing excess to drip back into bowl.
Dredge in the Berbere Fry Flour mixture; tap against bowl to shake off any excess.
Place 5 pieces of chicken in skillet.
Place on plate, drizzle with honey and sprinkle with Fleur de Sel.

When adding the batter to the chicken, we recommend using one hand for wet ingredients, and one hand for dry.

Za'atar Ranch Slaw

To complement the fried chicken, a Za'atar Ranch Slaw adds a refreshing and tangy element.

Read also: Authentic Ethiopian Cuisine

Dressing

For Dressing:

In a bowl, whisk together the yogurt, mayo, garlic, Za'atar and sugar.
Give it a taste and, if needed, add salt, to taste.

Slaw

For Slaw:

In a large bowl, thoroughly mix together kale, Brussel sprouts, cabbage, apple and Za'atar Ranch in a bowl.
Taste and add salt, if needed.
Right before serving, sprinkle the pomegranate seeds on top of the slaw.

Reprinted with permission.

Tips for Crispy, Juicy Chicken

Here are some pro tips to achieve the best results:

Crispier Results Pro Tip - After it’s cooked through, cook it under the broiler for 2-3 minutes at the end.
Pat the chicken dry before adding seasoning. Use a paper towel to blot the skin.
Use a heavy skillet.
Don’t overcrowd the pan. If the pieces of meat are too close, they’ll steam instead of sear.
Finish in the oven. After searing, let the oven work its magic.
Let it rest.

Fried Chicken As Made By Marcus Samuelsson

Step-by-Step Cooking Instructions

Follow these detailed instructions for a perfect Ethiopian fried chicken:

Preheat oven to 375 degrees Fahrenheit.
Score the skinless side of the meat by slicing slits into the thighs using a knife.
Season each side of the poultry with the salt, pepper and Ethiopian seasoning.
In a small bowl mix together the garlic, wine, honey, and remaining Ethiopian seasoning. Set aside.
Heat a cast iron pan or oven safe pan on the stove top using medium high heat.
Once pan is hot, add a drizzle of olive oil to the pan.
Place meat skin side down in the cooking vessel.
Cook for about 3 to 4 minutes or until it gets a nice golden brown.
Once browned, turn the pieces over in the pan.
Turn the stove top heat off.
Add sauce mixture to the pan.
If using an oven safe pan, using oven mitts, place the pan in the oven. If you don't have an oven safe pan, put all the ingredients in a baking dish with the skin side up.
Bake for 35 to 45 minutes or until the internal temperature is 165 degrees when a food thermometer is placed in the thickest part of the meat.
Remove pan from oven using oven mitts and serve.

Alternative Cooking Methods and Tips

Can I use different cuts of chicken? Yes you can use other cuts such as chicken breast. I only recommend using the stovetop to cook breasts to prevent overcooking in the oven. Sear the chicken breast and then cook them for six to eight minutes or until the internal temperature reaches 165 degrees.
How do I make the sauce thicker? Add a mixture of a teaspoon or two of cornstarch and water to the sauce.
Can I make the chicken in the oven without using the skillet? Yes, the pieces of meat can be made entirely in the oven to save even more time. Cook the sauce in a small sauce pan on the stove top and set aside.

Serving and Storage

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. When freezing, freeze the sauce separately in ice cube trays to reserve the sauce as much as possible when reheating.

Reheating Tips For Crispy Skin - The secret is to use the oven and not the microwave. Place the leftovers on a baking sheet, warm at 375 degrees for about 10 - 15 minutes or until heated through. This helps to retain the crispiness.

Marcus Samuelsson's Buttermilk Fried Chicken Recipe

Sink your teeth into this crispy, juicy fried chicken prepared by chef Marcus Samuelsson. The marinade of buttermilk and spices creates a perfectly balanced tangy and savory taste that will have you licking your fingers.

Ingredients

2 cups water (470 mL)
1 cup coarse kosher salt (240 g)
6 cups cold ice water (1 ½ L)
4 chicken thighs
4 chicken drumsticks
2 cups buttermilk (470 mL)
¾ cup coconut milk (175 mL)
2 cloves garlic, minced
2 cups all-purpose flour (250 g)
¼ cup semolina flour (40 g)
2 tablespoons cornstarch
1 tablespoon white pepper
3 cups peanut oil, for frying
¼ cup berbere (30 g)
¼ cup hot smoked paprika (30 g)
2 tablespoons ground cumin
2 tablespoons white pepper
2 tablespoons celery salt
1 ½ teaspoons granulated garlic
1 ½ teaspoons coarse kosher salt

Instructions

In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Store in a jar out of the light.
In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic. Add 1 tablespoon of chicken shake and whisk together.
Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F (180-190˚C).
Drain on a rack set over a baking sheet. Rest 8-10 minutes.
Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
Sprinkle with additional chicken shake.
Enjoy!