Shallow Fry Fried Chicken

Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap. Using a small pan or meat mallet, lightly pound the thighs until they are even and slightly thinned out.
In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a large cast iron skillet, heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine flour, kosher salt, pepper, and MSG.
Drizzle a few tablespoons of your marinade into the all-purpose flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay your chicken into the hot oil and fry for 6 - 8 minutes or until deep golden brown. Your thermometer should read 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

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