Cut the whole chicken into 8 pieces (breasts, thighs, drumsticks, wings), discarding the carcass.
In a large bowl whisk together the buttermilk and beaten egg until smooth.
Add the chicken pieces to the buttermilk mixture, toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight.
In a separate large bowl combine the flour with paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG; mix well.
Preheat oven to 175°F and line a baking sheet with foil; set an oven-safe wire rack on the sheet and keep nearby.
Heat about 3 inches of vegetable oil in a deep fryer or large Dutch oven to 350°F, monitoring with a deep-fry thermometer.
Working one piece at a time, remove chicken from the buttermilk, shake off excess, then press each piece into the seasoned flour so it is evenly coated; shake off excess flour.
Carefully lower coated pieces into the hot oil (do not overcrowd; fry 3–4 pieces at a time depending on size) and fry, turning once, until golden brown, about 12–15 minutes per batch.
Remove fried chicken with tongs and place on the prepared wire rack set over the baking sheet; keep the baking sheet in the oven to hold heat.
Repeat dredging and frying with remaining pieces, letting the oil return to 350°F between batches.
When all chicken is fried, keep the pieces in the warm oven for about 10–15 minutes and ensure each piece reaches an internal temperature of at least 165°F before serving.
