Chicken Louisiana Hot Mess | Recipe Tutorial

Easy step by step tutorial on How to make Chicken Louisiana Hot Mess, Recipe tutorial

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INGREDIENTS :

RANCH SAUCE
85 grams mayonnaise ( 2.99 oz )
80 grams sour cream ( 2.8 oz )
80 ml buttermilk ( 2.7 fl oz )
1/4 teaspoon salt ( 0.57 grams )
1/4 teaspoon ground black pepper ( 0.58 grams )
1/2 teaspoon dried chives ( 0.49 grams )
1/2 teaspoon dried parsley ( 0.39 grams )
1/2 teaspoon onion powder ( 0.98 grams )
1/2 teaspoon garlic powder ( 0.79 grams )
1/2 teaspoon dried dill ( 0.52 grams )
1/2 teaspoon mustard powder ( 1.06 grams )
1/8 teaspoon paprika ( 0.28 grams )

CHICKEN
650 grams chicken breast ( 22.9 oz )
140 grams plain flour ( 4.93 oz )
130 grams breadcrumbs ( 4.58 oz )
3 beaten eggs
salt & pepper ( seasoning )
vegetable oil ( shallow fry )
hot sauce ( serving )

INSTRUCTIONS :

.in a bowl add 85 grams mayonnaise, 80 grams sour cream
.add 80 ml buttermilk, 1/2 teaspoon dried chives
.add 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley
.add 1/2 teaspoon mustard powder, 1/8 teaspoon paprika
.add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
.add 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
.mix well
.place in fridge
.place cling film over chicken breasts & tenderize
.season both sides with salt & pepper
.coat chicken in flour dip in beaten egg & coat with breadcrumbs
.in a pan on medium heat shallow fry breaded chicken ( 3 to 4 minutes twice on each side )
.place chicken on drip rack to remove oil & get crispy
.drizzle on ranch sauce
.drizzle on hot sauce