Mix together the flour, garlic powder, paprika, salt and pepper in a shallow bowl.

In a separate bowl whisk together the egg and milk until well combined.

Dip the chicken into the egg mixture until it is evenly coated, then place in the flour. Lightly coat the chicken in flour, and then place back in the egg. Once the chicken is coated in the egg mixture add it to the flour and toss to coat.

Remove the chicken from the flour and place on a baking sheet to set for 20 minutes before frying. Repeat with the rest of the chicken pieces.

Preheat 2-3 inches of oil in a large pot or heavy skillet to 375º F.

Once the oil is hot, carefully place pieces of chicken in the oil and cook for 4-5 minutes, flipping half way through, until the chicken is golden and the internal temperature is 165º F. Work in batches so you don't over crowd the pan and bring down the temperature of the oil.

Remove the chicken from the oil and place on a lined baking sheet or a wire rack.

Toss the chicken with buffalo sauce and serve immediately.