Main Dishes

Breaded Chicken With Instant Ramen Crust

Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.

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Prep:
5 minutes
Cook:
5 minutes
Serves:
1
people
Breaded Chicken With Instant Ramen Crust
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Ingredients

  • 2 packages (260g) Shin Black Ramen (noodles from 2 packages crushed, seasoning packs reserved for seasoning)
  • 1 cup (120g) all-purpose flour
  • 3 eggs plus 2 Tbsp (30ml) water, whisked
  • 1 large chicken breast, pounded thin
  • Kosher salt and pepper to taste

Directions

  1. To make your “breading,” either hand crush the noodles in a ziplock bag or pulse them in a food processor so they resemble breadcrumbs. 
  2. Place the chicken breast on a clean, flat cutting board. Hold the chicken breast with one hand and use a sharp knife to slice through the thickest part of the chicken without going all of the way through. Open the breast like a book so it can lay flat.
  3. Place chicken on one sheet of parchment paper and place either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Sprinkle salt and pepper on the chicken.
  4. Set up three shallow bowls: one with flour, one with water and eggs beaten together, and one with crushed ramen noodles.
  5. Dredge your chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting any excess come off. Then, coat it in the ramen noodles, pressing the crumbs onto the chicken so they stick well.
  6. To a large heavy bottomed skillet add enough oil to shallow fry the chicken breast, about an inch worth and heat to 350°F (176°C). Carefully lower the chicken breast into the hot oil and fry until golden brown, about 4-5 minutes per side.

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