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1
For the chicken: Place the chicken thighs and drumsticks in a pot of boiling water with the garlic and thyme and leave to simmer for about 30 minutes, or until the chicken is cooked through.
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2
Remove from the stock and drain, then chill in the fridge overnight.
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3
When the chicken is ready, mix the flour, cumin, cayenne pepper, celery salt, mustard powder and a pinch of salt in a large bowl.
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4
Toss the chilled chicken in the seasoned flour (the skin can be removed if preferred).
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5
Pour the milk into a shallow bowl, dip the chicken pieces into milk one by one and then dip them back into the seasoned flour.
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6
Set aside.
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7
For the coleslaw: mix all coleslaw ingredients together and season with black pepper.
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8
For the wedges: Preheat the oven to 190C/170Cfan/gas 5 and put a baking tray in the oven to heat up.
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9
Put the potato wedges into a bowl and pour over some oil, then add all the seasonings and toss together.
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10
Empty the wedges onto the heated tray, spread out evenly and bake for 25mins or longer, depending on their size.
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11
Remember to turn them half way through the cooking time.
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12
While the wedges are cooking, pour the vegetable oil into a deep fat fryer and heat to 170 degrees.
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13
Test the oil temperature by dropping a cube of white bread into the oil - it's hot enough when the bread turns golden brown in 1 minute.
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14
Fry the chicken in batches, carefully lowering them into the oil with a slotted spoon and remove when crispy, golden and cooked right through - about 5 minutes.
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15
Serve the chicken with a dollop of coleslaw and wedges.
