In a large pot, heat about 2 tablespoons of vegetable oil over medium heat until shimmering. Add the chopped Vidalia onion and sauté for around 5–7 minutes, stirring frequently until the onions are translucent and fragrant.

Increase the heat to medium-high and add the whole cut-up chicken pieces to the pot. Brown the chicken on all sides for about 8–10 minutes.

Sprinkle in the sweet paprika and Lawry's seasoning salt, stirring well for 1-2 minutes until the paprika releases its vibrant color and aroma.

Dissolve 2 chicken bouillon cubes in 4 cups of water, then pour this mixture into the pot, ensuring the chicken is fully submerged. Bring to a gentle simmer.

While the chicken is simmering, prepare the dumpling batter by mixing 2 eggs, 1/2 cup of water, and all-purpose flour in a bowl. Start with 1 cup of flour.

Drop spoonfuls of the dumpling batter into the bubbling broth over the last 10–15 minutes of cooking. Cover the pot to trap steam.

Once the chicken is cooked, remove the pot from heat and stir in 1 cup of sour cream until the sauce becomes creamy.