Doro Soul Food in D.C. is frying up some of the crunchiest fried chicken infused with Ethiopian spices. Chef Elias Taddesse blends Ethiopian classics like doro wat in the creamy mac and cheese, and uses berbere and mitmita spices in the fried chicken hot oil glaze. Watch his meticulous process of breaking down each chicken, seasoning it with a dry and wet rub, and double-frying it to achieve a perfectly crispy crust and juicy meat inside.
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