1: To Marinade: Place all ingredients in a zip bag and marinate for at least 15 minutes or overnight.
2: To make the Breading: Prepare 3 trays, one with whisked eggs, another with all purpose flour and cornstarch. Place marinade ingredients in the tray of whisked eggs. Working with one chicken at a time, remove from the egg and let the excess egg drip off before placing the chicken into the flour-cornstarch mixture. Dredge the chicken and remove the excess, then place in the third tray. Repeat until all chickens are breaded and fry in oil.
3: To Fry: Heat oil in a large pot to 350F. Cook the chickens in batches for 4 minutes each, or until cooked through and lightly browned. Place on a frying rack once finished. Heat the oil back up to 360F and crack the surface of the fried chickens. Place in the oil until golden brown and crisp, around 1-2 minutes, then remove from the oil onto the frying rack and sprinkle a pinch of salt. Serve hot.
