In a large mixing bowl, take chicken pieces (boneless), now pour milk, lemon juice, dried rosemary, red chilli powder, salt cardamom powder, finely chopped ginger and garlic and give it a good mix. Now cover the heat with plastic wrap and refrigerate for 4 hours.
Now after 4 hours, take out the marinated chicken from refrigerator and place or counter for at least 30 minutes in room temperature. So at thetime of frying the evaporated water would not cause harm.
When ready to fry, pour the vegetable oil in a skillet untilit is about ¾ inch deep.
Prepare the breading by combining the flour, corn-starch,onion powder, garlic powder, oregano, red chilli powder, fennel seeds,coriander powder, baking soda, black pepper, salt and oil in a gallon sized reasonable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from butter milk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop thee temperature of the oil, so keep it as close to 350 degree as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place a salad leaf in a plate then place chicken over it. Let them. Rest for at least 10 minutes before serving. Now enjoy it with combo of ketchup and mayonnaise.