Add all seasonings to an electric coffee grinder and grind to a fine powder. Add the ground seasoning to the flour and mix thoroughly. Whisk together milk and egg white. Dip each piece of chicken into the egg/milk mixture, then drain and coat thoroughly with the seasoned flour.
Fry the chicken in hot vegetable oil in a deep fat fryer, heated to 150-160°C for 8 to 10 minutes, until the chicken is cooked through and the coating is a nice golden colour.
Immediately place several pieces of the very hot cooked chicken underneath an upturned bowl/dish for about 10 minutes to cool. The trapped steam around the cooked chicken will soften its coating and make it adhere to the surface of the chicken, making it taste, smell and feel a little sticky, just like the shop-bought KFC original recipe chicken.
The 1/4 tsp of garlic salt can be substituted with 3/16 tsp salt and 1/16 tsp of garlic powder, if necessary.