1 quart water
1 quart oil for frying
1 (4 ounce) can chicken broth
1 tablespoon dried minced onion flakes
2 tablespoons paprika
1 teaspoon cayenne pepper
In a medium saucepan bring water and oil to a boil. Add chicken and saute until lightly browned, about 5 minutes. Remove chicken; drain excess fat.
Heat oil in large skillet over medium heat. Add chicken and cook until crisp. Return chicken to pan; stir in broth, onion flakes, paprika, cayenne pepper.
Cover saucepan; simmer gently simmering water and oil for 10 minutes. Remove chicken from pan; flame through and set aside.
Return skillet to heat; add onion mixture and cook through.
Remove chicken from saucepan; remove skin and cut into desired shape.
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