In a shallow dish, mix together the garlic powder, black pepper, salt, paprika, breadcrumbs, and flour until well combined.

In a separate bowl, whisk together the milk and egg until smooth and frothy.

Dip each chicken breast into the milk-and-egg mixture, allowing excess to drip off, then dredge thoroughly in the seasoned breadcrumb-flour blend.

Heat about ½-inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F).

Carefully place the breaded chicken breasts into the hot oil. Fry for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).

Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Let rest for a few minutes before serving to lock in juiciness.