Start off by making sure that all of the chicken is nice and clean.

Pour 1 ½ cup flour into a large bowl, and add in seasonings: garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.

Coat the chicken with the seasoned flour; make sure you coat all surfaces. Reserve the seasoned flour for making the gravy.

Pour ¼ cup of vegetable oil into a large pan, then place the pan over medium heat.

Start adding in the chicken, but be sure to not over-crowd the pan.

Cook the chicken until it is golden brown.

Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.

Toss in the onions and cook them for about 2 minutes, then add in the garlic. Cook for an additional minute, then remove from the pan.

Add three tablespoon of the seasoned flour to the pan. Stir in with the oil.

Pour in 2 cups of chicken broth while whisking to avoid lumps.

Let the gravy cook for about 2 minutes, then pour in 1 cup of milk.

Let the gravy cook for about 3 minutes, then start adding the chicken back into the pan, along with the onions and garlic.

Place a lid on the pan, then let the chicken cook for 30-35 minutes, occasionally turning the chicken.

Once done, serve the chicken with rice, mashed potatoes, or your favorite Southern side dishes.