Add yogurt and lemon juice to seasoned chicken.

Combine well then marinate overnight or for at least one hour.

Thaw chicken to room temperature.

For dredging add 2 cups of flour to a sheet pan or bowl.

Combine one cup of flour and one cup of cornstarch along with salt, msg and black pepper to another sheet pan or bowl.

Dredge chicken in plain flour then shake off excess.

Dip chicken into egg wash then shake off excess.

Dredge chicken in seasoned flour and cornstarch then shake off excess.

Place battered chicken on a wire rack then repeat process until all chicken pieces are well coated.

Heat up oil in a deep frying pan or wok.

Fry chicken in batches for 2 minutes then remove from oil.

Repeat until all pieces are fried.

Return chicken to oil in batches then fry until golden brown.

Drain on wire rack.

Serve & Enjoy!