In a large bowl whisk milk, Montreal Steak Seasoning. Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes
In another large bowl combine the flour, powdered sugar, salt, pepper, and chili powder and stir together.
In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat. You can also use a deep fryer if you would like to fry the entire chicken piece. Baking can also be done but it won’t be as crispy.
Remove the chicken from refrigerator and place about 8 pieces at a time into the flour mixture making sure all the chicken is coated with the flour and then place into the hot oil. Shake off a little of the flour mixture so it’s not super clumpy and thick.
Cook each side for about 2-3 minutes or until golden brown (You want to make sure that chicken is no longer pink so you can cut one piece to test it out).
Place the cooked chicken on paper towels to soak up any extra oil. Repeat the same steps with the rest of the chicken.