Lightly salt & pepper the chicken pieces. In a pot, simmer in water + consomme cube for just 5–6 minutes (do not overcook or it toughens). Drain well.
Mix the marinade ingredients. Soak the par-cooked chicken for ~1 hour (or longer for more flavor).
Mix the dry coating ingredients in a bag or bowl.
Drain chicken from marinade, then dredge in the flour-spice mix. For extra crispiness, double-coat: dip back in marinade briefly, then coat again.
Fry in 170–180°C oil until the coating is fox-brown (golden) and crispy. Since the chicken is already par-cooked, it fries quickly—don’t over-fry. Drain on a wire rack.
