Fried chicken and sufferin' succotash

I've done a recipe for fried chicken before, but I wanted something a bit closer to the original, that's to say closer to the way the glorious cooks of the Deep South fry chicken, and less ripped off Nigella Bites, to be frank. Nevertheless, the issue of cooking the chicken all the way through whilst still having an Uber crunchy coating remains, and the solution I have here is thoroughly foolproof (this is coming from a fool so you gotta believe me). I use brown meat here because it's the best, but if you wanted a mixture then get a chicken jointed by a butcher (or do it yourself if you're very brave) and do exactly the same as you would with just 6 pieces from separate chickens, as this recipe follows. Bare in mind that a jointed chicken gives you 8 pieces, so you may need a bit more milk in the marinade and a bit more flour to coat.
The succotash recipe I've kept because it makes a fabulous accompaniment to the chicken which must be eaten between fingers I'm afraid, although a fork's probably best to deal with the succotash. The name refers to my endearing love of Looney Tunes, and yelling sufferin' succotash is the character Sylvester the Cat's coping strategy for dealing with trouble; not that you need to add the sufferin' part- succotash is a gratifying word as is. The dish itself is a rib-sticking mix of broad beans (Lima beans) and sweetcorn that gave victims of the great depression a cheap source of protein, but as is often in food, the poor culture's dishes are still cooked today because they are so very very good. While I feel the succotash is a good and filling enough accompaniment (and it's not as if you're gonna be struggling to make up daily calories with this) I know plenty of people that couldn't have this without chips. It's perfectly doable, just cook the chips in oil before cooking the breaded chicken, taking them out before they get too brown (as they'll continue to cook while they keep warm in the oven) and leaving them on a tin lined with parchment paper to go in the oven that's hot for the chicken's second cooking stage. Then just use the chip oil to fry the chicken and continue as follows.
I'm not even going to broach this with the health issue- if you're looking for diet food I can't see any reason to be reading a post about fried chicken.

6 chicken pieces, on the bone and skin on (think thigh and drumstick)
250ml buttermilk
125ml ordinary milk (whatever you've got in the house)
1 tbsp coarse salt
2 tsp tabasco or other viciously hot sauce
4 cloves crushed or minced garlic
1 small onion, peeled and roughly chopped

2 eggs
300g plain flour
1 1/2 tsp table salt
2 tsp smoked paprika
2 tsp dried sage (or 1 tbsp finely chopped fresh sage)
2 tsp ground black pepper

Vegetable oil or a block of solid cooking fat, such as Crisp'n'Dry (I often use this and dilute it with the regular oil) for frying
Grains of uncooked rice for testing

For the succotash:
1 tbsp cooking oil
1 onion, diced
2 red bell peppers, diced
2 cloves crushed garlic
1 finely chopped red chilli (or 1/4 tsp dried)
2 tsp dried sage (or 1 tbsp finely chopped fresh)
250g frozen broad beans or frozen edemame beans
250g frozen sweetcorn kernels  (of course you can use tinned)
Fresh thyme flowers

In a freezer bag, mix the buttermilk, milk, hot sauce, garlic and salt together and then lower the chicken pieces in and leave to marinate overnight. I leave the bag in a dish or the box the chicken came in for support and to dispel leaking risk.
When marinated, combine the flour and its seasonings together in a separate dish or plastic bag. Take 125ml/half a cup of the buttermilk marinade and whisk this into the two eggs. It might seem a faff to make more dipping liquid, but the eggs make the coating crispier.
Remove the chicken pieces from their marinade and drip off as much excess as you can. Dip each chicken piece into the flour mixture then into the eggs, then finally into the flour again. Make sure you really pack the last breading layer onto the surface well, and if you rub your hands together to loosen the clumpy bits on your fingers you can pack these onto the coating too. Finally, transfer the chicken pieces onto a rack over top an oven tray to dry.
You really do need to leave the chicken on the rack for the coating to dry out for at least 10 minutes, so this leaves you plenty of time to get on with the succotash.
Heat the oil in a saute pan then add the onion and peppers. Cook until very soft then add the garlic, chilli and sage. Cook for a few minutes more then add your vegetables  (it's useful to run these under a hot tap just to dispel any ice). Cook until everything is hot and the beans tender, about 6 minutes. Leave with a lid on to stay warm.
Preheat the oven to 220 degrees Celsius, 200 degrees fan.
Heat up a pig skillet full of oil or a block of sold cooking fat in a big solid pan and heat until a grain of rice bubbles and browns within 10 seconds, then add your chicken pieces. The oil really must be searing to make that crust as crispy as possible. Only put in 3 at a time so the oil stays hot. Cook until they have a really dark gold crispy skin, about 3-5 minutes either side should do then return to the wire rack to let oil drip off. Because the chicken is undercooked both before and after touching the rack there's no need to worry about cross contamination. When all the other chicken pieces are fried, slide the chicken on its rack over its baking tray into the oven and continue to cook until the chicken is no longer pink, 15-20 minutes should do.