FROZEN TO FRIED CHICKEN

FROZEN TO FRIED CHICKEN

I had some chicken legs and thighs bone in, skin on, frozen in my freezer for a good while.
I knew they needed used.

without thawing I places them in my pressure canner on the trivet.
add two cups of water and 3 chicken bullion cubes.
add salt and pepper.
2 garlic cloves

small onion

three stalks celery

Toney’s Creole seasoning

Oregano

parsley

3 small whole tomatoes

put on lid

turn on stove and bring canner to pressure.

once canner comes to pressure place weight on canner and bring to 10 lbs of pressure

once reaches ten pounds , turn off heat but do not release steam!

let it come own naturally

take lid off canner when pressure drops,

prepare your flour with Toney’s , black pepper, parsley, a little garlic powder

in separate bowl add some bleu cheese, and ranch and an egg .. mix with fork

take out chicken pieces one at a time and add to egg mixture then dredge in flour .

Shake off excess flour and drop into hot cast iron skillet with vegetable oil. (I use two skillets as not to crowd my chicken and to get done faster) Brown and gradually turn down heat as you fry.

should be juicy and tender

NOTE:  drain off stock from canner, separate veggies and throw them out

strain again with cheesecloth and save stock in fridge for upcoming recipe that week.