In a large pot, heat 1/4 cup of oil and brown your chicken for about 7-10 minutes. Add onions during the last 3 minutes and lightly season with garlic salt and Creole seasoning. Chicken will not be completely cooked. Remove from heat.

In a large skillet, heat remaining cooking oil and add up to 1/2 cup of cooking oil to make a light brown roux. Do NOT make a dark brown one like you would for a gumbo! Remove from heat once completed.

Combine remaining flour and enough water to make a firm but sticky ball of dough. Tap water is fine. Feel free season your dough slightly with garlic salt and Creole seasoning.

Return chicken to heat. Turn up to medium high and add chicken broth and 3-4 cans of water and roux. While temp is rising, pull dumpling sized bits from dough ball by hand and drop into pot.

Once near boiling, turn down to medium low. Add more water by can if too thick for your taste and you want to thin it out some. Cook for an additional 10-15 min.

Enjoy as a stand alone or serve over rice!