Process: tasteful Dawn's "Momma Fried Chicken"

Dawn's "Momma Fried Chicken". Dawn's "Momma Fried Chicken" 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.

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It smells like it, but has a slightly sweeter taste. Dawn' s Soft Chewy Pretzels. warm water, active yeast, sugar, , bread flour, unsalted melted butter , water, baking soda. Dawn's Kickin' Chicken Noodles Just a little something tossed together from what we had in the cupboard. You can cook Dawn's "Momma Fried Chicken" using 12 ingredients or wanting. Here is how you achieve it.

The main ingredient Dawn's "Momma Fried Chicken"

1. Prepare 4 of whole chicken leg quarters, thawed/separated (8 pieces).
2. Provide 2 of eggs.
3. You need 2 tbsp of water.
4. Prepare 3 cup of flour.
5. Prepare 2 tbsp of ground pepper.
6. Provide 1 tbsp of ground ginger.
7. Prepare 1 1/2 tbsp of chili powder.
8. You need 1 tbsp of paprika.
9. Provide 1 tbsp of sea salt.
10. Prepare 2 1/2 tsp of poultry seasoning.
11. Provide 1 tbsp of ground cinnamon.
12. Provide 1 of vegetable oil (for frying).

See great recipes for Dawn's Yummy Pizza, Dawn' s Soft Chewy Pretzels too! I was trying to make it similar to KFC. It smells like it, but has a slightly sweeter taste. Recipe: Perfect EASY CRISPY Fried chicken.

These recipes make in approximately 60 minutes from start up to finish, and 8 actions. Get ready to screenshot these recipes to get you by way of a lively back-to-school monsoon!. Here guides how you make that.

Dawn's "Momma Fried Chicken" steps by step

1. In a bowl whisk eggs & water together..
2. In a large bowl combine flour and spices; mixing well..
3. 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..
4. In a non-stick pan, add 1/2 inch of vegetable oil. Turn on med-low heat..
5. 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..
6. 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..
7. I have a 12-inch non-stick pan and cook mine in batches depending on the size of the chicken pieces..
8. 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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