Fried Chicken and Sufferin' Succotash

I know, I know, this is obviously not health food,  but there's a case to be made for both of these dishes. For a start, deep frying food makes it absorb a lot less fat than shallow frying. So this makes the perfect diet food. As well as this, deep frying is so much more gentle on your kitchen than shallow frying. There's nowhere near as much smoke, noise, moving around, or burned charred parts, or risk of the meat being undercooked. And, obviously, fried chicken is irresistibly delicious. The succotash is just vegetables, so you can feel a bit better about the chicken- not that that is its purpose, it makes a delicious accompaniment to anything.
My American influence on my cooking is very much making itself apparent with the side dish. Inspired by my endearing love for Looney Tunes, and 'Sufferin' Succotash' is Sylvester The Cat's iconic catchphrase. The dish is made up of mainly sweetcorn and broad beans (called Lima beans in America) because they were staple sources of protein during the Great Depression in America, as families obviously wouldn't have been able to afford meats. Whatever, along with the fried chicken, this makes a beautifully comforting meal.
1)I poach the chicken to cook it fully before frying the coating, as I don't trust myself keeping oil at a steady enough temperature to cook the chicken all the way through without incinerating the coating. I poach in what is essentially my buttermilk marinade, but with regular milk instead. Use about a pint of it, and add 1 tbsp dried thyme (or any dried herb you want), 1 tsp English mustard, 2 tsp paprika (or use some dried chillies for real fire), salt and pepper all moxed up then and add your chicken pieces- bone in, skin on thighs and drumsticks. Poach for about 20 minutes, using a knife to check that they are done all the way through.
2)Whilst they are poaching, chop an onion and two sweet red peppers not too finely. Also deseeed and chop a chilli (or use dried chilli) and finely chop or mince two garlic cloves. Saute them in a little oil until they are very soft, then add about 250g frozen broad beans run under hot water and the same of frozen sweetcorn. Saute them until tender and hot.
3)Prepare a double dipping session for the chicken. Pat them dry, coat in plain flour seasoned with salt and pepper and a little garlic powder, then dunk in beaten egg whisked with about 1/2 tsp tobasco sauce or ditch the dried garlic and add some fresh minced garlic here, and then dunk back in flour. Leave on a cooling rack to dry off, whilst you melt some vegetable fat, you know, the ones that come wrapped like butter. I used Crisp'nDry. Melt it, and use a grain of rice to test if it's hot enough. If it burns right away, you've left it too long, if it sinks without bubbling it's too cold. Or just use regular flavourless oil- sunflower and vegetable would do. Most often I go for vegetable fat and eek out the depth with regular oil but you may suit yourself. Fry the chicken in batches, until the crispy skin goes beautiful and golden. Most people dry them off in paper towels, but that makes the skin go soggy, so just set them over a wire rack with a tray underneath to catch drops of fat. I like to do the whole dredging etcetera with the aid of a wire rack and since the chicken is cooked before and after it would be placed on it it is entirely safe. If you prefer, a flavourless vegetable oil like sunflower would work just swimmingly.
4)Season the Succotash with chopped fresh sage and thyme and salt and pepper, and serve with your fried chicken.