In a large bowl, whisk together flour, onion powder, garlic powder, salt, pepper, poultry seasoning and paprika. Remove 3 Tablespoons of this seasoned flour from the bowl and reserve this for later.
Completely coat each piece of chicken in the large bowl of flour mixture.
Place the oil into a large deep pan. Turn the heat to medium. Add the coated pieces of chicken.
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).
Sauce
Add the reserved 3 Tablespoons of seasoned flour to the pan. Whisk it with the oil.
Then 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.
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 2-3 minutes, stirring constantly.
Add the chicken back to the pan. Make sure that it is coated with the gravy. Be sure the heat is medium. Cover the pan and allow it to cook for 30 minutes more. (Turn the chicken occasionally.)
Cut the potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
Spread out on tray, ensuring cut side lies flat on the tray.
Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
Serve immediately!
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