Put the chicken in a pan with 2 cups of water, cover and cook until it becomes tender and the water dries.
Grind together the ginger garlic paste and green chillies.
Brush the chicken with lemon juice and coat with the ground paste, salt and black pepper.
Dip each chicken piece in the beaten eggs then dredge in bread crumbs.
Dip again in the beaten eggs and dredge in the bread crumbs.
Fry until golden and crispy.
Serve hot with fries and ketchup.
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