In a large bowl, mix together the flour, chicken/steak seasoning, salt, pepper, MSG, paprika, garlic and onion powder with a fork or whisk.

Divide the seasoned flour between two pie plates or cake pans. Line a pan or cooling rack with paper towels or newspapers. Set flour and towel-lined pan aside.

Pour oil into a large, deep, heavy-bottomed pan (or any electric frying appliance) over medium to medium-high heat.

Add egg and buttermilk to a medium-sized mixing bowl and whisk to combine thoroughly. Set aside with the flour.

Trim the chicken breasts or thighs and slice lengthwise into 2-3 large strips.

Dip each strip of chicken first into the flour, then into the egg wash, then again coat with flour. Carefully place each piece of triple-coated chicken into the heated frying oil, making sure the pieces do not stick together.

Stir the chicken gently with tongs and allow to cook for 8-15 minutes, depending on the thickness of the chicken strips.

Transfer hot chicken to the paper towel lined pan; allow to cool for at least 5 minutes before serving.