In a large bowl, whisk together flour, onion powder, garlic powder, salt, pepper, poultry seasoning and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve for later.
Completely coat each piece of chicken in the large bowl of flour.
Place the vegetable oil into a large deep pan. Turn the heat to medium, add the coated pieces of chicken. (If your pan is too crowded, it is better to cook in batches.)
Fry the chicken until it is browned on all sides. (It does not need to be cooked through at this point because we will be cooking it again later.)
Once the chicken is brown, remove it from the pan but leave the oil in the pan.
Next, add the onion to the pan and fry it until golden (it should take about 5 minutes).
Add the reserved 3 Tablespoons of seasoned flour to the pan, whisk it into the oil.
Next, whisk in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Let this cook for 2-3 minutes. Make sure there are no lumps- except the onions.
Lastly, whisk in the milk, again making sure there are no lumps. Bring this mixture to a boil and allow it to cook for another 2-3 minutes, stirring constantly.
Add the chicken back to the pan. Make sure that it is coated with the gravy. Also be sure the heat is medium. Cover the pan and allow this to cook for 30 minutes long. (Turn the chicken occasionally.)
Garnish with parsley and serve.