In a large zip-top bag, combine the flour, garlic powder, chili powder, paprika, salt, and pepper. Seal the bag and shake well to evenly mix the seasoning.
Add the chicken pieces to the bag and shake until fully coated in the seasoned flour.
In a shallow bowl, whisk together the milk, eggs, and 1 tablespoon of the soy sauce until smooth.
Remove the chicken from the flour mixture and dip each piece into the egg mixture, coating completely. Return the chicken to the zip-top bag and shake again to create a second, thicker coating.
Heat several inches of oil in a deep skillet or heavy-bottomed pan over medium-high heat until hot.
Carefully place the chicken into the hot oil, working in batches if needed. Fry, turning occasionally, until golden brown and crispy on both sides and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a paper towel–lined plate to drain excess oil.
Let rest briefly, then serve hot.
Enjoy!
