Ingredients:
4 chicken thighs
4 chicken drumsticks
1 whole head of garlic, cut in half
2 sprigs of thyme
100 g flour
2 tsp ground cumin
2 tsp cayenne pepper
2 tsp celery salt
1 tsp English mustard powder
1 ltr vegetable oil
Coleslaw
1 finely shredded green cabbage
1 large gherkin, sliced and shredded into matchsticks
2 sliced and shredded carrots (matchsticks)
1 red onion, peeled, halved and finely sliced
100 g mayonnaise
Potato Wedges
4 baking potatoes, cut into equal size wedges
1 light olive oil
3 tsp cracked pepper
1 tsp cayenne pepper
1 tsp smoked paprika
METHOD:
Place the chicken thighs and drumsticks in a pot of boiling water with the garlic and thyme and leave to simmer for about 30 mins, or until the chicken is cooked through. Remove from the stock and drain, leave the chicken to cool then chill for an hour in the fridge. When the chicken is ready, mix the flour, cumin, cayenne pepper, celery salt, mustard powder and a pinch of salt in a large bowl. Toss the chilled chicken in the seasoned flour 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. Set aside.
Coleslaw
Mix all coleslaw ingredients together and season with black pepper.
Wedges
Preheat the oven to 190°C - 170°C fan and put a baking tray in the oven to heat up.
Put the potato wedges into a bowl and pour over some oil, then add all the seasonings and toss together.
Empty the wedges onto the heated tray, spread out evenly and bake for 25 mins or longer, depending on their size. Remember to turn them halfway through the cooking time.
While the wedges are cooking, pour the vegetable oil into a deep fat fryer and heat to 170°C. 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 min.
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 mins.

Serve with Wedges and Coleslaw.