4 bone-in, skin-on chicken breasts, washed
4 chicken drumsticks, washed
1 qt. water
3 T. salt, divided
3 tsp. cayenne pepper, divided
3 tsp. garlic powder, divided
2 tsp. MSG, divided
2 1/2 tsp. white pepper, divided
1 T. soy sauce
2 tsp. Worcestershire sauce
3 c. all-purpose flour
vegetable oil for frying
Add 2 T. of the salt, 2 tsp. of the cayenne pepper, 2 tsp. of the garlic powder, 1 tsp. of the MSG,
1 1/2 tsp. of the white pepper, the soy sauce and the Worcestershire sauce to the water, mashing the garlic powder and the
pepper so that they don't clump. Find a bowl just big enough to hold the chicken and cover with the water mixture.
Cover the bowl and refrigerate for 24 hours, moving the chicken pieces around once or twice. When the chicken is done
marinating, combine the flour with the remaining 1 T. of salt, 1 tsp. of cayenne pepper, 1 tsp. of garlic powder, 1 tsp. of
MSG, and 1 tsp. of white pepper. Heat about 2 inches of vegetable oil to 365 to 375 degrees in a deep cast iron skillet.
Pull the chicken piece by piece from the marinade and dredge it directly in the seasoned flour. Set it on a baking sheet
or aluminum foil for about 5 minutes. Cook the chicken in the hot oil for 20 to 25 minutes, turning each piece a few
times so it cooks evenly and turns golden brown. Drain on a wire rack and serve.