In a large bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve this for later.
1⅓ cups all-purpose flour, 1 Tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon poultry seasoning, 1 teaspoon paprika
Completely dredge each piece of chicken in the flour mixture.
2 pounds chicken thighs and/or drumsticks
Add vegetable oil to a large deep skillet, preferably cast iron over medium heat. Add the coated pieces of chicken. Make sure not to crowd your chicken and cook in batches, if needed.
⅔ cup vegetable oil
Fry the chicken until it is browned on all sides. Once browned, transfer the chicken to a wire rack over a baking sheet and leave the oil in the pan.
Next, add the onion to the pan and fry it until golden, about 5 minutes.
1 large onion
Whisk the reserved 3 Tablespoons of seasoned flour into the oil. Then whisk in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2 to 3 minutes. Whisk frequently to make sure there are no lumps aside from the onions.
1 teaspoon chicken bouillon, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 2 cups chicken broth
Next, whisk in the milk, again making sure there are no lumps. Bring this mixture to a boil and allow it to cook for another 2 to 3 minutes, stirring constantly.
1 cup whole milk
Add the chicken back to the pan. Make sure that it is coated with gravy. Be sure the heat is medium. Cover the pan and allow it to cook for 30 minutes more, turning the chicken occasionally, until it reaches an internal temperature of 165°F.
Garnish with parsley and serve.