Chicken Marinade:

1. In a medium bowl, whisk together all of the ingredients, except the chicken, until evenly combined. Add the chicken and toss to evenly coat. 
2. Cover with plastic wrap and allow the chicken to marinate in the refrigerator for 1-24 hours. Remove from the fridge at least 1 hour before cooking to bring to room temperature.

‍11 Herbs and Spices Fried Chicken:

1. In a large bowl, whisk together the flour, salt, peppers, msg and spices until evenly combined. 
2. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

3. Remove the chicken from the marinade, allowing the excess marinade to drip off. Add to the flour and press the chicken into the dredge and toss to fully coat on all sides. Place the dredged pieces of chicken onto a baking sheet dusted with seasoned flour.
4. Carefully fry the chicken, in batches, for 3-5 minutes until golden brown and crispy.
5. Remove to the prepared cooling rack-lined baking sheet and repeat with the remaining pieces of chicken. 

‍Mashed Potatoes:

1. Add the potatoes to a medium saucepan, cover with cold water and season generously with salt. Bring to a boil over medium-high heat and cook for 10-15 minutes until the largest piece can be pierced all the way through with the tip of a knife.
2. While the potatoes cook, in a small saucepan over medium heat, add the butter and milk. Heat until the butter is melted and the milk is hot but not boiling.
3. Drain the potatoes in a colander and, using a ricer, rice the potatoes back into the saucepan, allowing the residual heat from the saucepan to cook out any leftover moisture in the potatoes. Alternatively, dump the potatoes from the colander back into the saucepan and use a hand-masher. 
4. Pour the hot milk mixture into the riced or mashed potatoes and mix to fully incorporate. 
5. Add the creme fraiche and stir to combine.
6. Season to taste with salt and pepper. 
7. Optionally, fit a large piping bag with a medium open star piping tip. Then, set aside to keep warm. 

‍Gravy:

1. Add the chicken stock to a small saucepan along with the mushrooms. Bring to a simmer over medium heat and then immediately turn off the heat. 
2. Add the garlic and thyme and allow to steep for 10 minutes.
3. Strain the broth over a fine mesh sieve, discarding the solids and reserving the fortified broth.
4. In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk to combine and cook for 30 seconds to create a roux. 
5. While constantly whisking, pour the fortified stock into the roux and continue to whisk until thickened.
6. Season to taste with salt and pepper along with a generous pinch of MSG. Set aside to keep warm.

‍Brown Butter Corn:

1. To remove the corn kernels from the cob, invert a small bowl and set it into a larger bowl. Stand up the ear of corn with the flat side resting on the inverted bowl, for stability. Starting at the top of the pointed end, use your knife to slice downward, cutting the kernels off into the bowl.
2. In a small saucepan, melt the butter over medium heat. Continue to heat, allowing the butter to bubble and the milk solids to turn brown. Immediately turn off the heat.
3. Add the fresh corn kernels and toss to coat in the brown butter until heated through but still crunchy.
4. Season with salt, to taste. Set aside to keep warm.

‍Assembly:

1. In a bowl, pipe (or simply spoon) the potatoes into the bottom of a serving bowl, to cover. 
2. Spoon the gravy all over the potatoes.
3. Top the potatoes with an even layer of brown buttered corn.
4. Add the fried chicken bites on top and drizzle gravy over each piece.
5. Freshly grate the gruyere cheese on top and sprinkle with chives, for garnish. Serve immediately