Recipe: Yummy Dawn's "Momma Fried Chicken"

Delicious, fresh and tasty.

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.

Dawn's "Momma Fried Chicken" It smells like it, but has a slightly sweeter taste. DO NOT use frozen meat as it will not safely cook. See great recipes for Momma's Tater Salad too! You can have Dawn's "Momma Fried Chicken" using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Dawn's "Momma Fried Chicken"

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

A homemade version of Kentucky Fried Chicken's Famous Bowls, these copycat KFC Famous Bowls are a winner. Crispy chicken and sweet corn sits on top of creamy mashed potatoes. See great recipes for fried chicken pieces® too!

Dawn's "Momma Fried Chicken" instructions

  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..