1. Place all of the chicken pieces in a large bowl (with enough room to toss well).

2. Sprinkle the garlic and onion powder, cajun seasoning, white pepper, and sugar over the chicken and toss well, until it coats the exterior of the chicken pieces.

3. In a heavy-bottomed pot, dutch oven, or Magnalite pan with lid, heat the butter and oil over medium heat. Add the optional bacon grease if using for extra flavor. 

4. Using tongs, place 3-4 pieces of chicken into the hot grease giving each piece plenty of room to fry golden brown.

Overcrowding the pot will cause the chicken skin to steam rather than brown well. Turn the chicken whenever necessary prioritizing getting a rich brown color on the skin (the inside will remain raw, which is fine because the chicken will finish simmering in the sauce for an hour).

When the 3-4 pieces of chicken are golden brown, carefully remove them to a tray draining them of as much grease as possible, and start browning new pieces until all of the chicken is golden in color. 

5. In the remaining grease, pour in the diced white onion and green bell pepper, tossing well. These veggies will begin to deglaze the pot of the bits of golden brown chicken drippings on the bottom of the pan, adding flavor to the rich gravy. When the golden brown bits are dissolved, add in the garlic and salt and stir well. Cook 1 minute. 

6. Sprinkle the flour over the vegetables tossing with a spatula or whisk as you go to fully incorporate the flour. When the flour is mixed well into the mixture of chicken drippings and vegetables, slowly add the water whisking it in as you go. Whisk well until the water is fully incorporated. Add the better than bouillon and whisk well.

7. Cover the pot and turn the heat to low-medium, a light simmer. Simmer with the lid on for 1 hour, stirring every 15 minutes or so to prevent the chicken from sticking to the bottom of the pan. Add an additional 1/2 cup of water as needed to prevent the gravy from getting too thick. 

8. Prepare your rice and keep warm. Check the chicken after 40 minutes or so to see if it is cooked fully. The cook time may increase to an hour if you use large chicken pieces. 

9. Season to taste with hot sauce and additional cajun seasoning, salt, or black pepper. 

10. Place a generous serving of cooked rice on each plate, ladle on 2 pieces of tender chicken, and lots of that delicious gravy! Top with green onion or parsley if desired.