Ingredients

• 1 whole frying chicken, cut up
• 6 cups vegetable oil (to 8 cups)
• 4 cups water
• 1 tablespoon salt
• 1/2 teaspoon msg
• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 3/4 teaspoon msg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons italian seasoning
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon sage

Instructions

1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.

2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.

3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.

5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.