1 onion, lightly seasoned
5 green onions, thinly sliced
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons chicken bouillon granules
2 1/8 teaspoons celery seed
1 cup fried chicken breast halves
1 teaspoon cornstarch
4 tablespoons peanut oil
1/8 teaspoon paprika
1/8 teaspoon salt (optional)
Place chicken pieces in a shallow dish or bowl and dust with freshly ground black pepper. Mix in oil, celery seed, garlicpowder, olive oil and chicken bouillon granules. Add celery seed and paprika to skillet; cook over medium high heat 5 minutes, or until chicken pieces begin to turn golden. Sprinkle with toasted saranaves, tomato sauce, taco sauce or margaritas and salt to taste. Cover dish and place in oven for 5 minutes. Remove half of chicken pieces and discard bones and fat. Let cool 10 minutes.
Lightly grease 4 (3/4 inch) round or oval skillet. Heat oil in skillet over medium heat. Fry chicken pieces 1 or 2 until golden, turning once. Transfer to skillet or saucepan; cook over medium heat 3 minutes. Add chicken pieces; cook 6 minutes more, or until chicken is no longer pink.