2 cups powdered sugar
1 cup crispy bread crumbs
3/4 cup all-purpose flour
1 tablespoon prepared mustard
vanilla extract to taste
3 teaspoons finely chopped dried onion
3 teaspoons celery salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
1 cup oil for frying
Line a 9x13 inch baking dish with aluminum foil.
In a large bowl, mix 2 cups powdered sugar, grated bread crumbs, flour, and prepared mustard until mixture pulls away from sides of bowl. Add reserved vegetable mixture, celery salt, onions, and garlic powder. Gradually stir in Worcestershire sauce, paprika, and onion/garlic powder mixture. Adjust seasoning with more or less water as needed.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Combine the baked mixture with the liquid from the bottom of the chicken pot and pour into prepared pan, dropping pan level with the lid so that all the milk will pour over the liquid. Lock the top on the foil and cook mixture over medium-high heat until just bubbly, about 1 minute or until the meat is no longer pink and juices run clear.
Transfer to a clean, dry dish and let cool for a couple of hours. Put liquid back into pan and continue cooking the same way for 2 hours, or until meat is no longer pink and juices run clear.