Pre heat a deep-fat fryer or some oil in a large deep pan to 180°C.
In a medium-sized bowl, beat the eggs with the milk, cayenne pepper and sweet chilli jam. Whisk well together. In a second bowl, combine salt, freshly ground black pepper and garlic powder ,flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry the chicken pieces with a paper towel.
Drop a few chicken pieces into the flour mixture, tap to remove any excess and drench in the egg.
Place it into the flour again and coat the pieces thoroughly.
One piece at a time, drop into hot oil.
Fry chicken until brown and crisp about 14 minutes or by piercing to the bone in the thickest part with a fork for the juices to run clear. Drain on paper towel.