Instant Ramen-Crusted Chicken
Crushing up instant ramen noodles for breading gives you this insanely crunchy crust that's way more interesting than regular breadcrumbs. The genius part is dusting the hot fried chicken with the seasoning packets at the end - it sticks to the oil and adds all that umami flavor.
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.
Notes
Use noodles from 4 packages of Shin Black Ramen, reserving seasoning packets for final step. Serve immediately while hot and crispy.