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 (use a pan big enough to hold all of the chicken).

Cook the chicken until it is golden brown (DO NOT worry about cooking the chicken until done, because we will cook it some more).

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. Once the garlic is in the pan, let it cook for an additional minute, then remove the onions and garlic from the pan.

Add three tablespoon of the seasoned flour (the same flour that you coated the chicken with) to the pan. Stir in with the oil.

Next, pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.

Let the gravy cook for about 2 minutes (still on medium heat), then pour 1 cup of milk into the pan.

Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic. Make sure all of the chicken is coated with the creamy gravy.

Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.

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

Enjoy!