Vegetable oil as required for deep frying
For the chicken: Place the chicken thighs and drumsticks in a pot of boiling water and leave to simmer for about 30 minutes, or until the chicken is cooked through.
Remove from the stock and drain, then chill in the fridge overnight.
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 (the skin can be removed if preferred).
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.
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.Serve the chicken with a salad .