Pour oil into a large cast-iron skillet so it is about 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.
In a large shallow dish, mix corn starch, flour, garlic powder, cayenne, salt, and dill. In another dish, beat the egg and milk together.
Lightly salt the chicken cutlets. Dip one cutlet into the corn starch mixture, then to the egg and back to the corn starch. Carefully place the cutlets into the heated oil.
Fry cutlets, a few pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates.