Start by cutting the goat cheese log into 1-inch medallions, then gently roll each piece into smooth balls using your hands. Place the shaped cheese balls on a lined plate and put them in the freezer for about 30 minutes.

Create a dredging station by preparing three separate bowls. In the first bowl, combine flour, garlic powder, and kosher salt. In the second, whisk together the large egg and milk until smooth. Finally, mix the panko breadcrumbs with minced fresh thyme in the third bowl.

Using your dominant hand (the 'dry' hand), roll each chilled cheese ball in the flour mixture, ensuring they are well coated. Next, dip the floured balls into the egg mixture with your other hand (the 'wet' hand), allowing excess to drip off. Finally, coat each ball thoroughly in the panko mixture.

Place the coated cheese balls back onto the lined plate and return them to the freezer for another 30 minutes.

In a heavy pot or deep skillet, pour in enough canola oil to cover the balls about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F.

Carefully lower a few cheese balls into the hot oil, avoiding overcrowding the pot. Fry them for 30 seconds to 1 minute, or until they are golden brown and crispy.