Ingredients
For the Breading & Seasoning
- 4 packages Shin Black Ramen (noodles only, seasoning packets reserved)
- 2 cups all-purpose flour
- 4 large eggs
- 4 tablespoons water
For the Chicken
- 4 large chicken breasts
- Table salt and black pepper, to taste
- Neutral oil, for frying
First, Prep the Chicken and Breading Station
The key to an even cutlet is to pound the chicken. Butterfly each chicken breast and pound it to an even 1/4-inch thickness. Season both sides generously with salt and pepper.
Next, make the ramen “breadcrumbs.” Crush the dry noodles from all 4 packages in a food processor, pulsing until they resemble coarse panko breadcrumbs. Be careful not to turn it into a fine powder.
Set up a standard three-station breading line: a shallow dish with the flour, another with the eggs beaten with 4 tablespoons of water, and a third with the crushed ramen noodles.
Next, Bread the Chicken
Dredge a pounded chicken cutlet in the flour, shaking off the excess. Then, dip it into the egg mixture, letting the excess drip off.
Finally, press the cutlet firmly into the crushed ramen, ensuring it’s completely coated on all sides. Repeat with the remaining chicken cutlets.
Finally, Fry and Season the Chicken
In a large, heavy-bottomed skillet, pour in about an inch of neutral oil and heat it to 350F.
Carefully lay two of the breaded chicken cutlets in the hot oil. Fry for ~4-5 minutes per side, until the ramen crust is a deep golden brown and the chicken is cooked through.
Remove the cooked cutlets to a wire rack to drain. The final, crucial step is the seasoning. While the chicken is still hot, open the reserved ramen seasoning packets into a fine-mesh sieve and dust the seasoning evenly over both sides of the hot cutlets.
Repeat with the remaining two chicken cutlets. Serve immediately.
Instant Ramen-Crusted Chicken
Ingredients
For the Breading & Seasoning
- 4 packages Shin Black Ramen noodles only, seasoning packets reserved
- 2 cups all-purpose flour
- 4 large eggs
- 4 tablespoons water
For the Chicken
- 4 large chicken breasts
- Table salt and black pepper to taste
- Neutral oil for frying
Instructions
- Butterfly and pound chicken breasts to 1/4-inch thickness, season with salt and pepper.
- Pulse ramen noodles in food processor until they resemble coarse panko breadcrumbs.
- Set up breading stations: flour, beaten eggs with water, and crushed ramen.
- Dredge chicken in flour, dip in egg mixture, then coat thoroughly with crushed ramen.
- Heat 1 inch oil in large skillet to 350F.
- Fry cutlets 2 at a time for 4-5 minutes per side until golden brown.
- Transfer to wire rack and immediately dust both sides with reserved ramen seasoning.
