Split chicken in to respective bits, and place in sous vide bags with salt.
Cook dark meats for 2 hours at 68C and then add white meats for an additional hour.
Allow to cool, pat dry
Instead of cake flour, use 175g all purpose flour and 24g cornstarch
Ground spices and herbs finely add to flour, add salt and mono sodium glutatmate, and mix thoroughly
Mix egg and milk, blend until smooth.
Dip chicken in egg mixture, and dregde through lour mixture.
Fry until golden.