Add the milk, vinegar, and salt, to a bowl to make the brine. Soak the chicken in the brine for at least an hour or more.
To a mixing bowl add the flour, powdered sugar, salt, and remaining spices and blend well.
Removed the chicken from the brine and place it into the flour mixture. Coat the chicken in the seasoned flour with your hands to turn and coat all sides. Squeeze the flour slightly around the chicken pieces.
Shake the excess flour off and allow it to rest while the oil is heated to 325 degrees. Fry in canola oil until golden crisp. About 6-8 minutes.
To make the sauce, mix the mayo, barbecue sauce, and dijon mustard in a small bowl. Serve on the side.