Copycat KFC chicken

In a large bowl, combine the flour with all the herbs and spices (minus the MSG) and set aside.

In another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.

Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.

Meanwhile, preheat the oven to 175 F. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.

In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.

Preheat the oil to 350 F over medium-high heat, using a thermometer to check the temperature. Once the oil reaches 350 F, reduce the heat to medium-low.

Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken and adding to the oil until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.

Cook the chicken pieces for about 12 minutes each, turning halfway through, until the crust turns an appealing golden brown color.

Transfer the chicken pieces to the prepared baking sheet and place it in the oven.

Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.

When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 F.

Sprinkle each piece of chicken with a few shakes of MSG before serving.