Preheat oven to 375°F. Roast garlic bulb drizzled with oil and wrapped in foil for 20–25 minutes until soft and golden.
Squeeze roasted garlic into a bowl, mash into paste, then whisk with mayo, lemon juice, Worcestershire, salt, and pepper. Chill until ready.
Slice chicken into thin fry-like strips. Mix garlic powder, onion powder, chili flakes, salt, and black pepper, then season strips.
Prepare dredging bowls with flour, beaten eggs, and breadcrumbs.
Dip each strip in flour, then egg, then breadcrumbs, coating evenly.
Heat oil in skillet to 350°F. Fry strips 2–4 minutes per side until golden and cooked through. Drain on paper towels.
Serve hot with garlic aioli sauce on the side.
