Pour your cooking oil into a deep-sided skillet or heavy pot until it is at least 2 inches deep. Heat the oil over medium-high heat until it reaches exactly 350°F to 365°F on a deep-fry thermometer.

In a large gallon-sized Ziploc bag, combine the all-purpose flour, garlic powder, chili powder, smoked paprika, salt, and black pepper. Seal the bag and shake vigorously for 10 seconds to fully aerate and distribute the spices through the flour matrix.

Drop the dried chicken strips directly into the flour bag. Seal and shake until every piece is completely insulated in a dry white coating. Shake off any excess loose flour and transfer the chicken to a clean plate.

In a wide, shallow bowl, whisk together the milk, eggs, and 1 tablespoon of soy sauce until completely smooth and emulsified. Pro Tip: This is an umami lipid-bind step. Adding a splash of soy sauce introduces liquid glutamates that deeply season the chicken down to the muscle tissue, while the natural enzymes gently break down the protein strands for an exceptionally tender bite.

The Double-Dredge Flake Build: Pick up a floured chicken strip, submerge it entirely into the wet egg wash, and drop it right back into the flour bag. Repeat this for 2 or 3 pieces at a time.

The Gluten Compression Press: Before shaking the bag a second time, reach inside and use the palms of your hands to aggressively press and squeeze the dry flour directly into the wet chicken pieces. Crucial: Squeezing forces the wet egg layer to hydrate pockets of flour right on the chicken's skin, creating a dense, shaggy paste. When this paste hits the boiling oil, the trapped moisture flash-evaporates, expanding the flour into those signature crisp, craggy, glass-shattering ridges that mimic restaurant-style southern crusts.

Gently drop the double-coated chicken pieces away from you into the hot oil. Cook for 4 to 5 minutes per side, turning occasionally, until the crust is a deep mahogany golden brown and the internal temperature reaches 165°F.

Lift the hot chicken out using a slotted spoon or metal tongs. Let them drain on a paper towel-lined plate for 2 minutes to wick away surface grease before serving hot.