Clean the chicken pieces and put them in a pan.

Add the water, salt, vinegar, ginger, garlic, black pepper and dried herbs (optional).

Bring to simmer and then turn the heat down to the lowest it can go and let the chicken continue gently simmering for 15 minutes. Set a timer if you need to, we do not want to over-cook the chicken at this stage.

Be very sure that the stock is not going at a rolling boil, this will toughen the chicken. Gentle simmering only.

Once the time is up, turn the heat off, cover the pan and allow the pieces to sit and poach in the stock for another 2 minutes.

Then you can remove the pieces and allow them to cool completely.

You can even prepare them up to this stage a day or two ahead, just put the chicken in an airtight container and refrigerate.

When ready to begin frying, mix both the flours with the breadcrumbs or crushed cornflakes in a wide plate (or use a paper bag for easy clean up.

Season with a generous pinch of salt, pepper and garlic powder.

You can also add a pinch of paprika powder if you like. In a wide bowl, whisk the egg with the milk and hot sauce.

Heat enough oil for deep frying.

Dust the chicken pieces in the dry ingredients, then dip in the egg mixture and finally toss them again in the dry ingredients.

Fry in hot oil for about 2 minutes per side or just until the outside is crisp and golden.

Remove onto paper towels to blot out excess oil.

Serve with a salad, fries and dips of your choice. Any of these combinations is to die for.