Now, what I want to make now is a little breaded chicken using fresh bread crumbs and a little cajun sauce. Chicken legs, there's nothing better to chew. Bone out the chicken leg and the bones I’ve reserve to make a little more stock. I heated some chicken stock and to the bones, and we’re going to reduce this and we’re going to be able to make an even tastier sauce later on.

The first step in making this dish is to season the chicken with Cajun seasoning. We’ll do that on both sides and just a little bit of sea salt, because there is salt in the Cajun seasoning. Next, we’ll get the butter going. And the chicken leg is still cooking, I threw a bay leaf in there for flavor, let that simmer for a little while. Throw one egg, a teaspoon of sea salt. Whip that up. We eliminate a step this way. We’ll be dipping the chicken into the butter, just enough flour to look like a pancake butter. And we dip the chicken in here, just so you don’t have to go with flour, pancakes and bread crumbs. It’s a much faster process. It’s good enough. See. Not too thick.

The next thing I get ready is the bread crumbs. I don’t like using bread crumbs that you’re buying in the store. The finish just isn’t there, so we’ll use some fresh white bread. Not stale bread. You’d be surprised how nice that texture is when it’s cooked.

Now, we’ll take the chicken, place it in the steam butter, putting it nicely. And place it on to the breadcrumbs. We’ll just turn it a few times in the bread crumbs. Sit down back again, press it down. That’s it.

The next step, we’ll cook the chicken. Moderate flame, not too high, thick bottom skillet to get even cooking in your pressure skillet. We’ll put some olive oil. You want to mix butter with olive oil, that’s just fine, nothing wrong with that, but I'm just going with olive oil today. And enough because those fresh bread crumbs really soak up the bread, the oil.

Now, we’ll go about sautéing the chicken, display it nicely into the oil and just wait. Okay, nice and slow. We’re going to cook it through on top of the stove so we don’t need a high flame to burn it on the outside. Set the timer for 12 minutes. Of it’s less, I’ll let you know. At the four minute mark, I checked it, looked at the color and turn it over. Look how beautiful that finish is with those breaded crumbs. Now, I turned it back over again, and now we have a lot of color. Now lower the flame to let it simmer because I want this chicken to finish cooking but not burn. But right now, we’re closing it on eight minute mark. I turn the chicken over once more, that’s a nine minute mark. I think we got this one done. It should take 12 minutes, we’ll see. That’s a 12 minute mark, and we are done.. So the inside of the chicken, we still want it moist and juicy so please don’t overcook it. That was exactly 12 minutes. Now, we’ll go about making the sauce.

We’re going to use the same skillet for the sauce. This oil that’s in there, we’re going to pour that off. We don’t need that much oil. Now on a moderate flame, we’re going to add two third cup of onions, finely diced, one third of cup of finely diced pepper, and one teaspoon of fresh diced garlic. We’ll let this sauté for a few minutes. Very little oil is needed because we don’t want to have the greasy sauce. Sauté exactly for a few minutes.

While this is sautéing, let’s do nice and clear, light flame, we don’t want to burn the onions and the peppers or anything that’s in there. I strained the stock which gave me a reduced stock with the bones. And if you didn’t get that much, you just add a little water because I like to play with a – for two plates of chicken. And we just pour the stock over this. I'm not going to make the sauce in here because this pan is too large, but I poured the stock in here for the simple reason, to pick all the flavors that are in this pan. It’s like deglazing it.

Now, I put this back in here and finish the sauce in this little skillet. Now, to help up with that little cajun flavor, I'm going to use the dark brown roux which I use in making the etouffees. I’ll take one tablespoon of the brown roux and place it in there. I’ll take my whip. This sauce is going to be placed on the plate not over the chicken. This is breaded chicken. You don’t want to ruin breaded items by pouring sauce on the top, except if you’re making veil or chicken, or eggplant parmesan. That’s also different color.

Avail of a second tablespoon of the dark brown roux which should be enough.. Let this simmer for about seven to eight minutes, and we’ll see how it looks at that point. To the sauce, I have heated for quarter teaspoon of hot sauce, an eighth of teaspoon of cayenne pepper and a quarter of teaspoon of salt. The texture of this is perfect. I’d like to show you the finished plate but this is going to be my dinner tonight. So what I'm going to do is, this sauce will be a little more thicker. Later when—I do suggest, bring to it to a boil for about three or four minutes. I’ll put this on the plate, put the chicken on top, and then whatever else I'm going to have will be on the side.