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For the cure, mix salt, MSG and sugar in a small bowl.
Cut the chicken thighs into bite size pieces.
Place on a tray or cutting board and generously season with the cure. Flip and repeat.
Place chicken into a plastic bag and fridge at least 30 minutes.
For the dredge, combine all-purpose flour, cornstarch, salt, msg, powdered sugar, garlic powder, paprika, black pepper, white pepper, ground thyme, ground cumin, celery salt, onion powder, cayenne powder and whisk.
For the liquid portion of the breading station, whisk eggs in a medium bowl before adding whole milk while whisking.
Drop chicken into flour dredge, tossing until fully coated. Then egg mixture. Back into flour mixture. Rinse and repeat with remaining pieces and transfer to a parchment lined baking sheet.
In a medium pot filled with high heat oil, heat to 325°F.
Once oil is at temperature, drop chicken into oil and fry 3.5-5 minutes in batches. (If, freezing undercooked and freeze)
Let cool on a wire rack set in a lined baking sheet.
For crispier results, fry a second time at 350°F for 1 minute.
Double (or 8X the spices mix) the dredge and freeze for next time *Recipe modified