Dice the vidalia onion into 1/4-inch pieces and set aside. Cut the whole chicken into 8 serving pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings), patting them dry with paper towels to help them brown better. Have the paprika, bouillon cubes, seasoning salt, garlic, black pepper, and water measured and ready before you begin cooking.

Heat 4 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Remove the pot from heat and immediately stir in the 3 tablespoons of sweet paprika, mixing well to coat the onions. This prevents the paprika from burning and allows it to bloom in the hot oil, which deepens its flavor—I always do this off-heat to ensure the paprika stays fragrant rather than turning bitter.

Return the pot to medium-high heat and add the chicken pieces to the paprika-onion mixture. Brown the chicken for 4-5 minutes per side, turning occasionally until the exterior is golden and lightly caramelized. Pour in 12 fluid ounces of water to almost cover the chicken, then crumble in the 4 chicken bouillon cubes and add the 3 teaspoons of seasoning salt, 1 teaspoon of minced garlic, and 1/2 teaspoon of black pepper. Stir well to combine, then bring to a boil.

Once boiling, reduce heat to low, cover the pot, and simmer gently for 25 minutes until the chicken is cooked through and tender. While the chicken simmers, you can begin preparing the dumpling dough (see Step 5). After simmering, carefully remove the chicken pieces with a slotted spoon and set aside on a plate to cool slightly—this makes shredding easier and keeps the meat juicy.

While the chicken simmers, combine 4 eggs, 3 cups of water, 6 cups of all-purpose flour, and 1 teaspoon of salt in a large mixing bowl. Stir with a wooden spoon until a thick, sticky dough forms—it should be slightly looser than bread dough. Set aside until you're ready to cook the dumplings.

In a medium bowl, whisk together 18 fluid ounces of sour cream, 6 fluid ounces of water, and 5 tablespoons of flour until completely smooth with no lumps. Once the chicken is removed from the pot in Step 4, slowly pour the sour cream mixture into the simmering broth while stirring constantly to prevent curdling. I like to temper the sour cream slightly by adding a ladle of hot broth to it first before stirring it into the pot—this prevents the sauce from breaking. Simmer gently for 2-3 minutes until the sauce is smooth and slightly thickened.

Bring 3 cups of water to a rolling boil in a second pot. Using a spoon or small ice cream scoop, carefully drop small spoonfuls of the dumpling dough from Step 5 into the boiling water—work in batches to avoid overcrowding. The dumplings will sink initially, then float to the surface after about 3 minutes; cook for an additional 4 minutes after they float, then drain and rinse under warm water. Divide the cooked dumplings among serving bowls, top with the chicken pieces and generous portions of the creamy paprika sauce from Step 6, and serve immediately.