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Composition of Dawn's "Momma Fried Chicken":
- Need 4 for whole chicken leg quarters, thawed/separated (8 pieces)
- Make ready 2 eggs
- Need 2 tbsp - water
- Prepare 3 cup flour
- Take 2 tbsp ground pepper
- Get 1 tbsp - ground ginger
- Take 1 1/2 tbsp chili powder
- Get 1 tbsp of paprika
- Require 1 tbsp of sea salt
- Make ready 2 1/2 tsp of poultry seasoning
- Give 1 tbsp - ground cinnamon
- Make ready 1 - vegetable oil (for frying)
Dawn's "Momma Fried Chicken" how to cook:
- 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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