Make the brine. In a mixing bowl, whisk together water, salt, sugar and MSG until combined.
Add the chicken to the brine and marinate in the refrigerator for 4 hours.
Remove the chicken from the brine and pat dry. Place chicken on a baking sheet lined with paper towels and topped with a wire rack. Let chicken dry in the refrigerator for 4 hours or overnight.
Make the dredge. In a mixing bowl, whisk together the flour, baking powder, kosher salt, MSG, sugar and black pepper until combined.
Make the batter. In a seperate mixing bowl, whisk together the water, flour, baking powder, kosher salt and sugar together.
Toss the chicken in the dredge. Shake off the excess.
Dip the chicken in the batter. Shake off the excess.
Coat the chicken in the dredge again. Shake off the excess.
In a large heavy-bottomed pot, heat the oil until it reaches 325°F. Fry the chicken until fully cooked on the inside and golden brown on the outside.
Let chicken drain on a wire rack lined with paper towels.
Serve chicken warm. Enjoy!