2 tablespoons butter
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 tablespoons white sugar
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried oregano
2 tablespoons brown sugar
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
1 quart vegetable oil for frying
1 cup chicken broth
1 cup water
1 large onion, minced
1 1/4 pounds chicken thighs, diced
In a medium bowl, combine butter, Worcestershire sauce, salt, garlic powder, sugar, seasoning salt, black pepper, sage, oregano, brown sugar, paprika, Worcestershire sauce, chicken broth, water, onion, and chicken thighs. Mix thoroughly.
Fry chicken thighs in the hot oil in a large, heavy skillet. Fry in 2 tablespoons butter or margarine until golden, 5 to 7 minutes. Drain on paper towels.
Remove pans from heat and remove chicken skin and bones. Coat with brown sugar, sprinkle with paprika, then sprinkle with Worcestershire sauce. Mix thoroughly. Return chicken thighs to pan and fry in 2 tablespoons butter or margarine until heated through, 5 minutes. (Note: Place in freezer until firm.)
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