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1
Pour milk into a large heavy bottomed pan and add all the chicken pieces.
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2
Bring to boil and simmer on the lowest setting for 25 minutes.
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3
Drain milk and allow chicken to cool until it can be comfortably handled.
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4
Meanwhile, heat oil in a wok or heavy-bottomed pan to around 160 degrees C (320 degrees F) or equivalent.
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5
Mix flour, tomato soup mix, all herbs and spices, along with salt and pepper to make the flour-based coating for the chicken.
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6
Take 2 clear plastic food bags and spoon around 6 tablespoons of the mix in each.
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7
Take 4 pieces of chicken at a time, place in one bag and shake to ensure chicken is totally coated in the flour.
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8
Coat each piece of chicken in beaten egg.
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9
Pop chicken into the other bag of flour and shake until totally covered.
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10
Repeat until all chicken in done.
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11
Using a large slotted spoon, carefully place chicken in hot oil, fry chicken, 5 or 6 pieces at a time, moving chicken around constantly until beautifully golden (approximately 4 minutes).
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12
Remember, chicken is already cooked, so this is just to cook the coating and reheat chicken through.
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13
Carefully remove from oil and place on a plate covered in kitchen roll to absorb excess oil.
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14
Can be kept warm in a low oven for up to 1 hour.
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15
Serve with coleslaw and corn on the cob.
