Take a deep bottom non metallic mixing bowl (preferably air tight plastic box) and mix chicken and all the marinade ingredients.
Mix very well so that the chicken is completely coated with the marinade ingredients.
Shut the lid and put the marinated chicken on the fridge shelf overnight. If overnight is not possible marinate for an hour.
On the day of frying remove the marinated chicken from the fridge shelf and keep it out to thaw for minimum 2 hours so that it comes down to room temperature.
Put the coating ingredients in separate containers.
Put the breadcrumbs in a flat plate.
Hand whisk eggs until smooth in a bowl.
Add all the coating ingredients to the whisked egg and hand whisk again just enough to mix all the ingredients well.
Take a deep bottom non stick frying pan or kadhai or wok add cooking oil and heat it on medium flame setting. Do not keep it on the highest flame setting as the oil will burn the chicken from outside and from inside it will be raw. The oil has to be hot (but not burning hot) so that the chicken will be cooked inside and outside.
When the oil is hot roll each piece of chicken in the breadcrumbs to coat well.
Dip the breadcrumbed chicken piece in the egg mixture and coat it well.
Then roll the chicken again in the breadcrumbs. This will give a crispy texture to the chicken but this step is optional.
Gently drop the breadcrumbed and egg coated chicken into the hot oil to deep fry.
Depending on the size of your pan you can fry more than one chicken piece at a time but do not overcrowd the pan or all the chicken pieces will stick to each other.
Use a slotted spoon to turn the chicken pieces gently & every 1 minute.
The chicken is done when the outer layer turns golden.
Put the fried chicken on a wire rack or kitchen towel or paper towel to drain off excess oil.
Serve hot with lemon wedges, ketchup or pickle.