In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Add the softened butter and vegetable oil to the dry ingredients. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.

Gradually add the chicken broth, stirring until a cohesive dough forms. If the dough is too dry, add a bit more broth; if too sticky, sprinkle in a little more flour.

Preheat your oven to 375°F (190°C). Place the dough between two sheets of parchment paper to prevent sticking. Roll it out evenly to about 1/16-inch thickness. The thinner the dough, the crispier the crackers will be.

Remove the top sheet of parchment paper. Using a pizza cutter or sharp knife, cut the rolled-out dough into 1-inch squares to mimic the classic cracker shape. For a traditional look, use a fork to poke holes in the center of each square.

In a small bowl, mix together the chicken bouillon powder, onion powder, garlic powder, paprika, and dried parsley. Lightly brush the cut dough with a bit of water or melted butter to help the seasoning adhere. Evenly sprinkle the seasoning mix over the dough squares.

Carefully transfer the parchment paper with the cut and seasoned dough onto a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them to prevent over-browning.

Once baked, remove the crackers from the oven and allow them to cool completely on a wire rack. This ensures they achieve maximum crispness. Store the cooled crackers in an airtight container at room temperature for up to a week.