Place chicken, onion powder, leek, parsley, cornflour and 1 tsp salt in a large bowl and mix with your hands until well combined, then lift chicken mixture out of the bowl and throw it back in, slapping against the side of the bowl, repeating until mixture is thoroughly combined and firm.
Roll into 4-5 balls, then working with one at a time, place a piece of plastic wrap on a chopping board and flatten each ball out. Place one egg on top and carefully enclose it with chicken and plastic wrap, keeping the shape of the egg. Transfer to a tray & repeat the procedure with the remaining chicken and eggs.Chill until firm (20-30 minutes).
Place flour, beaten egg, and breadcrumbs in separate bowls. Coat eggs in flour, shaking off excess, then egg wash, then roll in crumbs.
Preheat oil in a deep saucepan to 180°C. Deep-fry Scotch eggs in batches until golden (3 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain briefly on paper towels and serve hot with herbed/spiced mayonnaise.
For herbed mayonnaise, simply mix mayonnaise and herbs together.
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