Recipe of Ultimate Dawn's "Momma Fried Chicken"
Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Dawn's "Momma Fried Chicken". It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Dawn's "Momma Fried Chicken", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dawn's "Momma Fried Chicken" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dawn's "Momma Fried Chicken" is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dawn's "Momma Fried Chicken" estimated approx 40 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Dawn's "Momma Fried Chicken" using 12 ingredients and 8 steps. Here is how you cook it.
I like to experiment in the kitchen. I was trying to make it similar to KFC. It smells like it, but has a slightly sweeter taste.
Ingredients and spices that need to be Prepare to make Dawn's "Momma Fried Chicken":
- 4 whole chicken leg quarters, thawed/separated (8 pieces)
- 2 eggs
- 2 tbsp water
- 3 cup flour
- 2 tbsp ground pepper
- 1 tbsp ground ginger
- 1 1/2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp sea salt
- 2 1/2 tsp poultry seasoning
- 1 tbsp ground cinnamon
- 1 vegetable oil (for frying)
Instructions to make Dawn's "Momma Fried Chicken"
- In a bowl whisk eggs & water together.
- In a large bowl combine flour and spices; mixing well.
- One piece at a time, put chicken into egg, then into flour mixture. Add back into egg and again into flour. (be sure to shake off excess flour with each dredging). Repeat with each piece.
- In a non-stick pan, add 1/2 inch of vegetable oil. Turn on med-low heat.
- Carefully add chicken to heated oil. Cook covered, for 12 to 15 minutes. Turn over and cook another 10 to 14 minutes. Set on paper towels to absorb excess oil.
- NOTE: Remember as it cooks the oil temperature will rise. So cooking time will be less on the 2nd side. For thicker pieces, (thigh or breast--bone in), I cook skin side down first.
- I have a 12-inch non-stick pan and cook mine in batches depending on the size of the chicken pieces.
- When I make my dredge I don't measure anything but the flour. So the above is just a guesstimate. Feel free to play around with the amount of spices you use. I use more pepper, cinnamon, & chili powder than anything else.
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