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Start by brining the chicken fillets in a blend of pickle juice, paprika, cayenne pepper, white pepper, mustard powder, and garlic powder for a minimum of 6 hours.
Next, prepare the spicy coating by combining flour, cayenne pepper, paprika, salt, mustard powder, white baking powder, MSG, sugar, and ground black pepper in a bowl.
In another bowl, create a milk and egg wash by whisking together the milk and egg until well combined.
Once the chicken has finished brining, take the fillets out and dip them into the milk and egg wash.
Then, coat the fillets thoroughly in the spicy coating, pressing down with your palm to ensure it sticks well.
Heat peanut oil in a frying pan and fry the coated fillets until they are fully cooked and crispy.
After frying, place the fillets on a rack to drain any excess oil.