Combine chicken, garlic powder, white pepper, 1/2 teaspoon paprika, and 1 teaspoon salt in a food processor. Pulse until finely chopped and it forms a uniform mixture.

Shape chicken mixture into 6 patties and freeze on a parchment or wax paper-lined baking sheet for 20 to 30 minutes.

Heat oil to 375°F (190°C). Whisk together flour, cornstarch, remaining salt, remaining paprika, and pepper in a bowl.

Lightly coat partially frozen patties in flour mixture, shake off excess, and set aside.

Add club soda to remaining flour mixture and whisk to combine.

Dip patties into batter, allow excess to drip off, and fry carefully at 330-350°F (165-175°C) until golden brown, crispy, and cooked through (5-6 minutes per batch). Drain on a wire rack inside a rimmed baking sheet.