Instructions

• Pat the whole chicken dry and cut it into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings); discard the carcass or reserve it for another use.
• In a large bowl whisk together 1 cup buttermilk and 1 beaten egg until combined. Add the chicken pieces, toss to coat, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
• While the chicken marinates, combine 2 cups all-purpose flour with ¼ cup ground paprika, 2 tablespoons garlic powder, 2 tablespoons ground white pepper, 1 tablespoon celery salt, 1 tablespoon ground black pepper, 1 tablespoon dry ground mustard, 2 teaspoons kosher salt, 2 teaspoons onion powder, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1½ teaspoons dried oregano, 1 teaspoon ground ginger, and ½ teaspoon MSG (optional) in a separate large bowl; mix thoroughly.
• Preheat the oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top; set aside.
• In a deep fryer or a large Dutch oven, pour in enough vegetable oil to reach about 3 inches deep. Heat the oil over medium-high until it reaches 350°F on a thermometer.
• Working one piece at a time, remove a piece of chicken from the buttermilk mixture and let excess drip off. Press the chicken into the flour mixture and turn it to coat all sides, pressing so the flour adheres. Shake off excess flour.
• Carefully lower the coated chicken into the hot oil. Fry 3–4 pieces at a time (do not overcrowd), cooking 12–15 minutes total and turning once halfway through, until the coating is golden brown and the internal temperature of the thickest part (avoid touching bone) reaches 165°F on an instant-read thermometer. If a piece has not reached 165°F after 12–15 minutes, continue frying until it does.
• Use tongs to transfer cooked pieces to the wire rack on the prepared baking sheet and place the sheet in the oven to keep warm. Allow the oil to return to 350°F before starting the next batch.
• Repeat dredging and frying with the remaining chicken pieces, following steps 6–8, until all pieces are cooked to 165°F.
• When all pieces are fried and have reached 165°F, keep them on the wire rack in the 175°F oven for about 10–15 minutes to rest and maintain temperature before serving.