In a small bowl beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture then in the seasoned flour.
In a large frypan melt the butter and brown the coated chicken pieces.
Dissolve the chicken stock in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into frypan. Cover and let simmer for 20 minutes turning chicken pieces after 10 minutes, until chicken is tender.