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Begin by brining the chicken fillets in a mixture of pickle juice, sugar, paprika, black pepper, mustard powder, and MSG.
In a separate bowl, mix together the flour, sugar, paprika, black and white pepper, salt, MSG, baking powder, and mustard powder to create the coating.
Prepare a wash by combining milk and egg in another bowl.
Take the brined fillets and dip them into the milk and egg wash, ensuring they are well coated.
Next, transfer the fillets into the coating mixture, pressing down firmly with your palm to ensure they are well covered.
Heat peanut oil in a frying pan and fry the coated fillets until golden brown.
Once cooked, drain the fillets on a wire rack.