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Start off by toasting the fennel seeds and allowing them to cool.
In a pestle and mortar mix all of the spice rub ingredients until you have a fine powder.
Next beat the chicken breasts lightly with a mallet until they have spread a little but do not make them too thin.
Split the spice mixture in 2. Rub the spice into the chicken breasts making sure to cover most of them.
In a bowl mix the egg dip mixture and beat together.
In another bowl mix the flour mixture together.
Preheat the oil in a pan/wok to around 325 Degrees F or 185 Degrees C.
Dip the chicken breast in the egg, making sure it is covered all over (do 1 piece of chicken at a time).
Move this over to the flour mixture and make sure you pat the chicken into the flour and rub extra flour all over it making sure all small gaps are covered (remember the flour is seasoned and goes crispy when fried so the more the better).
Then fry in the preheated oil for approximately 7-9 minutes per piece (this will depend on the thickness).
If the chicken is browning too fast, turn down the oil to ensure it gets cooked.
Drain the chicken onto kitchen towels before serving in your choice of bun and toppings.