I did this Crispy Fried Chicken again last night. My son's girlfriend said after her first bite "mmmm. This is good chicken!" I just ate a piece cold as a snack. I agree with her assessment.
It is a bit of mucking about. In relation to Sverige's previous comment about the chilled water dip not working, it must be very cold water and it is just a quick plunge, then straight back into the breading flour. Don't get too hung up about it being neat. I actually took a few shortcuts through the recipe after the first marination and it still works out fine. I also double fried the pieces. First time for about 5 minutes at 160'C, kept warm in a 160'C oven between batches, then back in 170'C oil for another 3 - 4 minutes.