Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.
Whisk egg and milk together in a shallow dish until blended.
Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.
Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.
