INGREDIENTS
Cure:
1.5 pounds chicken thigh
3 tbsp (32g) kosher
1.5 tsp (7g) msg
3/4 tsp (2g) sugar
Dredge:
2 cups (295g) all purpose flour
2 tsp (7g) salt
1/2 tsp (2g) msg
1 Tbsp (11g) powdered sugar
2 tbsp (21g) garlic powder
2tsp (6g) sweet paprika
1/2 cup (10g) Dried porcini mushroom powder

high heat oil, heat to 325F.

Method:
1. For the cure, mix all ingredients in a small bowl.

2. Cut the chicken thighs into bite size pieces. Place on a tray or cutting board and generously season with the cure. Flip and repeat.

3. Place chicken into a plastic bag and fridge at least 30 minutes.

4. For the dredge, combine all-purpose flour, salt, msg, powdered sugar, garlic powder, sweet paprika, and porcini mushroom powder. Whisk together.

5. For the liquid portion of the breading station, whisk eggs in a medium bowl before adding whole milk while whisking.

6. 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.

7. In a medium pot filled with high heat oil, heat to 325F.

8. While oil preheats. To a small bowl, add in all ingredients and whisk to combine.

9. Once oil is at temperature. Drop chicken into oil and fry 3-5 minutes in batches.

10. Let cool on a wire rack set in a lined baking sheet.