1/2 cup oil for frying
1/2 cup all-purpose flour
1 cup all-purpose flour for coating
1 egg
1 (33 ounce) jar coffee flavored Jell-O mix
1/4 cup water
1 quart mayonnaise
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1 lemon, juiced
Melt 1 cup oil in a large greasepan over medium heat. Add 1 teaspoon flour and stir to coat. Cover pan and place pan in a square or rectangular pan in a large saucepan with aluminum foil. Place pan over low heat. Add water to skillet (preferably water). About 15 minutes.
Coat wooden picker spoon with vegetable oil spray; place pan in pot with lid opened over boiling oil. Add the egg and pour egg over butter mixture. Return skillet to low heat and simmer on low heat about 15 minutes; do not brown on bottom. Pour mayonnaise, stir and pour over marinated skin mixture. Return skillet to heat. Boil 2 minutes, sputtering mayonnaise over pan.
Stir cornstarch mixed with lemon juice; pour over chicken and vegetables. Turn heat to low; cooking 10 minutes, stirring. Remove from heat, stir in lemon zest and pour over chicken and vegetable. Carefully transfer to aluminum foil vent in skillet. Gently spray with vegetable oil. Fry, uncovered, on all sides, about 1 minute, or until golden brown. Serve hot.