Using 3 bowls, add 1/2 cup flour to one bowl. Add remaining 1 cup of flour, panko, garlic, smoked paprika, salt and pepper to another bowl and mix to combine. Add milk and eggs to the third bowl and beat with a fork until combined. 

Place a piece of parchment paper on a rimmed baking sheet. 

Dredge chicken pieces into plain flour, coating lightly. 

Dip into egg and milk mixture, completely coating. 

Finally, dredge through flour and panko mixture. 

Place in a single layer on the lined baking sheet.

Add vegetable oil to a heavy bottom pan or a wok using an oil thermometer and place over high heat. Heat oil to 350°.

Prepare another baking sheet with paper towels and a wire rack to drain the chicken.

Cook chicken a few pieces at a time, keeping the oil temperature between 350° - 400°. Turn the chicken to brown well on both sides. Use a digital meat thermometer to check chicken, cooking to 165°. 

Remove chicken from oil to a the wire rack lined baking sheet. Continue with remaining chicken.

Heat bbq sauce in a small pan until it just starts to bubble. Remove from heat. 

Dip chicken into bbq sauce, coating all over. 

Return to the wire rack. 

Serve immediately.