01 -
Cut the chicken into pieces.
02 -
Combine the flour, salt, black pepper, dry mustard powder, paprika, garlic salt, ground ginger, ground thyme, basil, oregano, celery salt, ground white pepper, and MSG (if using) in a large bowl.
03 -
In a separate bowl, whisk together the buttermilk and beaten egg. Soak the chicken pieces in the buttermilk mixture for 30 minutes.
04 -
Remove the chicken pieces from the buttermilk mixture and coat them thoroughly in the seasoned flour mixture. Let the coated pieces rest for 15 minutes.
05 -
Heat vegetable shortening or oil to 175°C (350°F) in a deep pan or fryer.
06 -
Carefully place the coated chicken pieces into the hot oil, frying them in batches until golden brown and cooked through, approximately 15-20 minutes per batch.
07 -
Using tongs, remove the fried chicken pieces and drain them on a wire rack. Serve hot with your choice of sides, such as mashed potatoes or coleslaw.