Whisk together the strained garlic juice, lemon juice, red chili powder, ginger powder, white pepper, salt, and water. Using a meat injector syringe, inject this liquid deeply into the thickest parts of the chicken breasts, thighs, and drumsticks. Tip: If you don't have an injector, poke deep holes all over the chicken with a skewer and submerge it in the liquid. Marinate in the fridge for at least 4 to 6 hours (overnight is best).

In a large bowl, thoroughly mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, white pepper, cayenne, and salt. This is your seasoned flour blend.

In a separate medium bowl, whisk together the eggs, milk, and water to create your liquid wash.

Take a piece of marinated chicken and shake off excess liquid. Dredge it thoroughly in the seasoned flour, pressing firmly so it sticks. Dip it completely into the egg wash, then coat it a second time in the flour blend. Shake off the excess. Repeat for all pieces.

Heat your deep-frying oil to 165°C (330°F). Carefully lower the chicken pieces into the hot oil. Ensure you don't overcrowd the pot.

Fry the chicken for about 12 to 15 minutes, maintaining a steady oil temperature, until the crust is deeply golden brown and the internal temperature of the chicken reaches 75°C (165°F).

Remove the chicken from the oil and let it drain on a wire cooling rack (not paper towels, which can trap steam and make the bottom soggy) for 3 minutes. Serve hot with traditional garlic sauce (toum) and fries!