Ingredients

Method

1. 1

   In a large bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard. Whisk until all ingredients are thoroughly combined. Set aside.

2. 2

   In a separate large bowl, take 1/3 cup of the prepared flour seasoning. Add the buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk vigorously until the marinade is smooth and fully incorporated.

3. 3

   Submerge the chicken pieces completely in the wet marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap.

4. 4

   Let the chicken marinate in the refrigerator for at least 10 hours for the best flavor, or for a minimum of 20 minutes if short on time.

5. 5

   After marinating, take each piece of chicken out of the wet marinade and place it into the bowl with the remaining dry flour seasoning. Press the flour mixture firmly onto the chicken to ensure it's completely coated, creating a thick crust.

6. 6

   Place the dredged chicken pieces on a wire rack and let them rest for about 20 minutes. This helps the coating adhere to the chicken and results in a crispier final product.

7. 7

   While the chicken is resting, pour vegetable oil into a wok or deep-sided pot to a depth of at least 2 inches. Heat the oil to 350°F (175°C).

8. 8

   Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 12-13 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.

9. 9

   Remove the fried chicken from the oil and place it on a clean wire rack to allow excess oil to drain off.

10. 10

    Serve the fried chicken hot. For an extra touch of flavor, drizzle with honey and hot sauce before eating.