01 -
In a large bowl, whisk together all flour coating ingredients and set aside.
02 -
In another large bowl, mix buttermilk and beaten egg. Add chicken pieces, tossing to coat. Cover and let sit for at least 30 minutes (or up to overnight in the fridge).
03 -
Set oven to 175°F (80°C). Line a baking sheet with foil and place an oven-safe wire rack inside.
04 -
In a Dutch oven or deep fryer, heat 3 inches of oil to 350°F (175°C) over medium-high heat. Reduce heat slightly to maintain temperature.
05 -
Remove a chicken piece from the buttermilk, allowing excess to drip off. Coat in the flour mixture, pressing firmly to adhere. Shake off excess and repeat for all pieces.
06 -
Carefully place chicken in the hot oil (frying in batches). Cook for 12 minutes, flipping halfway, until golden brown and crispy.
07 -
Transfer fried chicken to the prepared baking sheet and place in the oven while frying remaining pieces.
08 -
Ensure each piece reaches an internal temperature of 165°F (75°C) before serving. Sprinkle with a dash of MSG for extra flavor (optional).