Place the chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1 cm thick.

In one shallow bowl, whisk together the milk and egg. In another shallow bowl Whisk together flour, cornstarch, salt and spices.

Cover each piece of chicken in the milk mixture and then in the flour mixture. Repeat until all chicken is coated in breading.

In a large skillet over medium heat, heat up 1.5 - 2.5 cm of vegetable oil until hit but not smoking. Fry each piece until golden for about 8 minutes in total. Drain on a plate with paper towels.