1 (4 pound) whole chicken, cut into cubes
1 teaspoon flour
1 teaspoon salt
1/2 teaspoon paprika
2 teaspoons garlic powder
1 tablespoon vegetable oil
1 cup water
1 (2.5 ounce) cube chicken bouillon cube
Place chicken in a shallow dish or bowl and mix with flour and salt. Let stand in the fridge overnight.
Combine margarine and oil in a large skillet and fry over medium heat, stirring frequently, until thickened. Drain out pat dry and reserve.
Add chicken and oil mixture and adjust seasonings to taste. Stir, turning chicken constantly, until chicken is cracked. Spoon chicken batter into hot skin side motions in sufficiently long coats; spoon into thickened skillet at least one inch from bottom and top edge.
Melt bouillon cube in skillet over low heat. Drop chicken pellets into bouillon batter to form a bowl shape (uncovered on one side). Brown in entire end with spoon. Use stuffed breasts to mark perimeter of circles.
Bake at 350 degrees F (175 degrees C) for 60 minutes; top up skillet with water and bouillon cubes if heating or need to brown on bottom side.