Alicha Fried Chicken

Chef Mebruka Kane of Doro Bet | Philadelphia

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Adapted by StarChefs | january 2024

INGREDIENTS

Chicken:
3 cups buttermilk
3 tablespoons lemon juice
1 tablespoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 chicken thighs
6 chicken drumsticks
6 chicken wings

Dredge:
2 cups teff flour
1 cup tapioca flour
1 cup chickpea flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

To Assemble and Serve:
6 cups frying oil
Lemon zest

METHOD

For the Chicken:
In a large bowl, whisk together buttermilk, lemon juice, and spices. Add chicken, cover, and refrigerate overnight.

For the Dredge:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Dredge Chicken, then let sit 1 hour at room temperature. In a deep fryer, heat oil to 350°F. Working in batches, fry Chicken 13 minutes, or until the internal temperature reaches 165°F. Let drain, then transfer to a serving platter. Top with lemon zest.

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