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Cut the chicken breast into various-sized pieces.
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In a bowl, mix the milk, spices, garlic and lemon, and add the chicken.
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Mix everything well, cover with plastic wrap and marinate in the fridge for at least 4 hours (overnight is perfect!).
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In a bowl or deep plate, beat the eggs.
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In another bowl or deep plate, mix the flour and spices.
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In a third bowl or deep plate, roughly crush the corn flakes.
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In a large skillet or pot, heat about 3 cm of oil.
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Piece by piece, remove the chicken from the marinade and drain slightly.
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Roll it in the flour mixture, then the beaten eggs, and then the corn flakes. Plunge into hot oil on medium/low heat, let it cook without burning (about 5 minutes more or less depending on piece size), then place on paper towels.
Notes
Important: Marinate for at least 4 hours, ideally overnight for best flavor. Oil temperature should be medium-low to avoid burning the coating.