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Spicy Fried Chicken - That is always golden and moist

Spicy Fried Chicken that comes out perfect every time, golden on the outside and moist and cooked on the inside......fool proof. Chicken is first poached in a vegetable stock which means its practically impossible to over cook or dry out. I use chicken thighs and legs unseperated initially when poaching so skin remains intact. Once cooked and cooled I then separate into two pieces prior to coating in spices. Wings also work a treat. Adjust spices for personal preference, i.e. add more chilli if you have spicy taste buds.

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Recipe ingredients

6-8 pieces of chicken. Use whole legs i.e thigh and drumstick not separated (counted as 2 pieces) and wings.
½ carrot
½ onion
2-3 florets of broccoli, cauliflower etc and any other vegetables
large clove of garlic
1/3 cup flour
1½ tbls steak seasoning-masterfoods
½ tbls ground paprika-masterfoods
½-1 tsp ground chilli-masterfoods
½ tbls dry chicken stock
salt
pepper corns
milk
water
Rice bran oil
Olive oil
2-3 Bay leaves

Cooking Steps

Roughly chop all vegetables and garlic
add olive oil to large heavy bottom pot heat and add and brown vegetables
Add chicken and cover with hot water, add bay leaves, pepper corns and salt, bring to simmer and simmer for at least 40 minutes.
Remove chicken and refrigerate.
Once cool seperate thigh and drum stick.
Mix spices and flour together on a handitowel.
Dip chicken pieces in milk and coat in flour and spices. Complete each piece, you may repeat each piece with second layer of spices for a more intense flavour.
Refridgerate for 10-15 minutes
Heat Rice Bran oil in frying pan, add chicken in batches and brown, keep warm in oven while cooking remainder
serve and enjoy