Slice the chicken into thin diagonal pieces and further cut it into small pieces and place in a bowl.
Add ginger-garlic paste, red chilli powder, crushed black peppercorns, chaat masala, lemon juice, egg, 3 tbsps maida and mix well.
Set aside to marinate for 10-15 minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.
Heat sufficient oil in a kadai. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil.
Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.