Fried Chicken Fast Food Style

For your chicken, start with a small bowl and add in 3 tablespoons of kosher salt, 1 tablespoon of sugar, and 2 teaspoons of MSG. Using a boneless skinless chicken thigh, season your chicken generously with your cure mixture on both sides. Place your chicken on a small tray or in an airtight container covered with plastic wrap or lid and let them cure in the fridge for 30 minutes (better if overnight).

To fry your chicken, get yourself a 6-7 quart dutch oven and fill it up with about 2 ½ inches of vegetable oil. Heat your oil up to 350 degrees Fahrenheit. To prepare your breading station, in a medium bowl combine 2 cups of all-purpose flour, 1 tablespoon of powdered sugar, 2 tablespoons of garlic powder, 1 tablespoon of smoked paprika, 2 teaspoons of MSG, 2 teaspoons of ground white pepper, and 1 tablespoon of kosher salt. Whisk together until thoroughly combined.

For the chicken wash, take a separate bowl and crack two eggs and whisk them together. Whisk in 1 cup of whole milk and any remaining cure seasoning that you did not use. Lightly dust a small baking sheet with your flour dredge. Dunk a piece of chicken in the milk mixture, then drop into the flour dredge; pressing the flour into the chicken. Once that's coated, shake off the excess flour and place it on your sheet. Repeat with the rest of your chicken.

Once your oil is to temp, simply drop your chicken in 1-2 pieces at a time and let them fry for 3-5 minutes or until golden brown. Remove your chicken using a spider and set it on a wire rack set over a baking sheet. Repeat with the rest of your chicken.

For a sandwich, take a bun and slice it in half. Butter both pieces of bread and roast them in a pan. Place a small layer of sauce on your bottom bun and place your pickle rounds. Add your chicken thigh and top with your bun.