Southern Fried Chicken

Directions

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