Sieve your flour. Add your seasonings and stir.

Break and whisk eggs in a bowl.

Coat your marinated chicken first in flour, then in eggs and again in flour. Arrange on a plate.

Heat vegetable oil in a pan and deep fry coated chicken. Fry on a low flame so the insides get well cooked.

When one side is fried, turn over the other side. Deep fry till golden brown. Drain on a kitchen (paper) napkin to absorb excess oil.

I served with toum (Lebanese garlic sauce).