Marinade:
Marinate chicken pieces in above for 3-5 hours.
Coating:
Mix well in a bowl and keep aside.
Batter:
In a big bowl add egg and beat well add milk and mix add flour and the rest and make a paste.
Apply dry ingredients on the chicken pieces then dip in egg mixture then again do flour coating.
Keep on tray, when all done keep in deep freezer for half and hour then deep fry on low flame, then keep on high till crispy and golden brown colour.