Mix the flour, pepper, and paprika in a large container or a zip-top plastic bag. Put the chicken into the container, just two or three pieces at a time, and shake until the chicken is coated.

Add oil to a large skillet and heat over medium heat. Place the flour-coated chicken into the oil and cook for 6-7 minutes on each side. Remove when an inserted thermometer reaches 170 degrees Fahrenheit.

While the chicken is cooking, mix the soup mix and water in a saucepan. Bring to a boil, stirring often. Once the pot is boiling, reduce the heat and bring to a simmer. Let it simmer for five minutes and stir occasionally.

After five minutes, remove the pot from the heat and mix in the chives and sour cream.

Serve the chicken with the sauce spooned over the top.