1 pound buttery round crackers, crushed
1 medium onion, chopped
1 clove garlic, minced
2 cups chicken broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds whole chicken, cut into chunks
1 (23 ounce) can chicken water
3 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1 (16 ounce) can diced green chilies, drained
In a medium bowl, mix cracker crumbs, onion, garlic, broth, water, salt, pepper, chicken and chicken. Mix together. Reserve chicken pieces for garnish.
In a large resealable plastic bag, combine chicken pieces, soup, green chilies, chicken soup, diced green chilies and chicken broth. Seal bag, and shake until everything is well coated.
Place chicken piece in bag, and shake until coated. Add oil, chicken, chilies and chicken broth mixture. Cover, and refrigerate for at least 4 hours.
Bring a large pot of water to a boil. Add chicken pieces and fry for about 5 minutes on each side, until golden. Discard any remaining chicken pieces.