Daily News | Doro Bet’s fried chicken is a winner on Philly’s international fried chicken scene
, an Ethiopian chicken house serving crispy birds inspired by that country’s signature spice blend, berbere. And since they’re fried in a batter made of teff flour, the same traditionally used for injera, this chicken has the bonus of being gluten-free.
Fried chicken is actually not a traditional food in Ethiopia, says co-owner and chef Mebruka Kane, 41, unlike the stewed doro wot, sautéed chicken tibs and the Ethiopian variation on shawarma the restaurant also serves.
The teff flour batter has a wonderfully nutty back note and staying power for its crisp that easily endured the 20-minute ride home. Not only is teff itself gluten-free, Doro Bet’s fryers are dedicated gluten-free to avoid cross-contamination, and its injera is also pure teff, compared to many other versions that often blend in less expensive wheat flour.
Despite its departure from tradition, Kane says the fried chicken has been well-received by West Philadelphia’s long-established Ethiopian community. A handful of other relatively new Ethiopian food businesses, from