Place the chicken on a cutting board with the back facing up. Using a sturdy pair of kitchen shears, remove the backbone from the body. Halve the chicken lengthwise with a sturdy chef's knife, cutting through the sternum. Remove the thighs and drumsticks at the joints, as well as the wings. Cut each breast crosswise into thirds. You will have 12 pieces, not including the back (the back can be discarded or prepared with the rest of the chicken if you are hardcore).
Sprinkle the seasonings all over the chicken (all the fresh herbs should be finely chopped). Place in large ziplock bag and let marinate for at least a few hours (or overnight).
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Note: I used a Le Creuset enameled cast iron pot and it worked wonderfully as it kept the oil at a consistant heat.
In a medium size bowl, beat the eggs. Add desired amount of hot sauce.
Dip the seasoned chicken in the egg, and then coat well in the flour.
Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Combine mayonnaise, lemon juice, sugar, salt and pepper in large bowl. Stir in cabbage, carrots and green pepper. Chill for at least an hour.
Note: I fried my chicken ahead of time so when it was time for dinner I just reheated pieces in the oven at 350 for about 15 minutes.