Pat the chicken dry. Season with salt, black pepper, and lemon juice. Let it rest for 20 to 30 minutes.
In a bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, oregano, parsley, chili powder, black pepper, and salt.
In another bowl, whisk the eggs with cold water.
Coat each chicken piece in the seasoned flour, dip it into the egg mixture, then coat it again with the flour mixture. Press the flour onto the chicken for a rough, crispy coating.
Place the coated chicken on a wire rack and let it rest for 10 to 15 minutes.
Heat the oil to 350°F. Fry the chicken in small batches until golden brown and cooked through, about 12 to 20 minutes depending on the size of the pieces.
Check that the thickest part of the chicken reaches 165°F. Transfer to a wire rack to drain and serve hot.
