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In a large bowl, whisk together the eggs, evaporated milk, mustard, minced garlic, and chicken seasoning until well combined.
In a separate bowl, mix the wheat flour and cornstarch.
Dip each chicken piece into the egg mixture, ensuring it is fully coated. Then dredge the chicken in the flour and cornstarch mixture, pressing gently to adhere well. For extra crispiness, repeat the dipping and dredging once more.
Heat oil in a deep fryer or large skillet to 175°C (350°F). Carefully fry the chicken pieces in batches to avoid overcrowding. Cook for about 12-15 minutes per batch or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
Remove the chicken and drain on paper towels to remove excess oil.
Serving and storage tips:
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