That chicken looks amazing. I've only attempted fried chicken 2 times and fucked it up horribly both times hahah
Side note: do you guys like that much scallion/green onion (especially so thickly cut) on food? I see this a lot in the r/ramen subreddit, and so I finally have to ask. If it's a garnish, sure. But if it's actually to eat, wouldn't very thin cuts be preferable?
You from the New Orleans area, or somewhere of the sort? Looks good. I would normally mash down some of the beans to thicken up the sauce. I'd be interested in your recipe.