Fried Chicken Recipe Experiment! MSG or NO MSG- Uncle Roger and the King of Flavour 

that high pich background noise is killing me

I learned the secret of when and how to use MSG from another professional chef. It doesn't go in everything but I will always keep some in my kitchen for certain things like most proteins but especially beef and tomato sauces. It makes my Italian vinaigrette really pop!

The msg in this video is making my ears ring 😂😂😂 some fine chicken you have there

Love, love love... my fav yet. Mouth watering, yummm!

Here in Asia, We use MSG in our cooking everyday in our entire lives. Makes food taste better. And we don't get sick from it. I think all this stigma about MSG has to stop.

my invention is I like to add corn flour I like the texture. Did you ever put mustard powder in your mix? I'm going to try the egg and water added to buttermilk. I usually used milk and egg.

I found it makes a difference to do a MSG brine before frying the chicken, lovely

Hi there, Thank you for the video. I went to your website and looked at the recipe. Can you please state the measurements in grams instead of cups and tbsp? Also, I noticed that you added 5 tbsp of msg to the flour mixture. How much is that in grams and is there a rule to the salt-msg ratio, like I read it somewhere that 9 parts must be salt and 1 part must be msg. Thanks in advance

Having watched your video and then looked at the recipe - are you sure the spice to flour ratio is right?? 2 cups of flour = 240g. Adding up all the spices, 190g (approx) - seems a VERY high percentage of spices to flour, have I misread something?

Msg has always been good to anything. Its just make u fall sleep fast after u had the meal 😂

decades back there was a common house hold cooking product that was indeed MSG,, it was called Accent. The name alone really explained what it did for food. In and of itself it had a meaty salty savory flavor. which would boost food cooked with it. But many other msg products did the boost but sometimes without that 'meaty' type flavor. The Accent products you see mostly in the markets today is not the original but rather a poor facsimile. Along with the negative wave that came against the use of MSG was also closely followed by a regection in the use of Lard. Lard (rendered pork fat) is yet another great flavor booster for fried foods. But like Msg in the late 80's early 90's so calle health experts moved against the use of lard saying it was very bad for the heart. Now bare in mind Lard is indeed super greasy being rendered pork fat. But not too recently modern reaserched looked into LARD to see just how bad it was. and guess what? like MSG as it turns out LARD is no where near as bad as those past doctors assumed. in fact its one of the best oils to use in cooking contrary to what their older studies showed. WHY? because LARD has a very low melting point. Just the littlest amount of heat makes it melt. room temporature as well. which means it makes its way in and out of our bodies with no fuss. and almost complete, unlike other cooking oils that leave behind residue build up. Now Lard can smell terrible when used in frying, most of the time (as in my family) would mix Lard and another oil to take advantage of its flavoring especially for fried chicken. so next time, add some lard to your oil and use Msg.

A kick, yeah true.... Once a while , I do use MSG my cooking

I want a t-shirt that says 'F*** carrot cake!"

So I had to special order MSG, and it arrived last week. Then I laughed at myself because I live off food that comes from a tin. Soup. Tuna fish. I'm such a terrible cook, Soup from a can, and my sandwich is 2 slices of white bread, mayo, and either ham off the bone, or a can o tuna, drained, with mayo. apply to plain white bread, Bob's your uncle. Uncle Roger got all up in my brain. I guess I'll have to buy a pork chop or a chicken breast and try it out. The problem is I will under cook it, and then I'll put it back in, forget to reset the timer, somehow fall asleep and wake up when the smoke alarm goes off. Unless I chop off another finger, first.

Nice I use same recipe. 1 coat. Don't like crispy so I cover with saranwrap to steam. Like original recipe. KFC original is not crispy! That's why modified for extra crispy! Pressure fryer is other secret but as said can cover immediately with saranwrap. I have original recipe KFC , I fish with grandson. Only overseas they still use msg, part of agreement when Sanders sold USA rights, they modified ingredients.

Am I the only one who hears this annoying high background tone? 🙉

Asian people very like MSG in our food

Reicpe pls

I think you fucked it up. What you should have done for the msg chicken was to brine it overnight in msg. That’s how American Chinese restaurants make their chicken wings so delicious. Also I thought KFC used plain corn flakes for their breading ? Idk anyways I enjoyed the video thanks!

Msg is even in mother milk

F it! lol

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The fact you had no skin on it kinda defeats the purpose

The only thing wrong with this is you eating fried chicken with a fork n knife. Mate what are you doin?

spices was not the key to a great fried chicken (those spices we always use in asia), you must know the technique. MSG are correct but you still have alot of other steps incomplete