Ramen-Crusted Fried Chicken

Name: Ramen-Crusted Fried Chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Southern
Ingredients: 237 milliliters ounces (about buttermilk; 473 milliliters shredded cabbage, for serving; 907 grams chicken thighs with bone (about 6 thighs); 2 packages shrimp- or chicken-flavored instant ramen noodles; 1 lemon, cut into wedges, for serving; 2 liters peanut oil; 2 Tbsps ounce (about soy sauce

The recipe Ramen-Crusted Fried Chicken could satisfy your Southern craving in roughly 2 hours. For $7.1 per serving, you get a main course that serves 3. One portion of this dish contains approximately 60g of protein, 693g of fat, and a total of 6565 calories. Head to the store and pick up chicken-flavored instant ramen noodles, cabbage, peanut oil, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Thoroughly mix contents of one seasoning packet, buttermilk, and soy sauce.

Ingredients you will need

Seasoning Mix

Buttermilk

Soy Sauce

Place chicken pieces in zipper-lock bag and add buttermilk mixture. Seal bag, squeezing out as much air as possible.

Ingredients you will need

Chicken Pieces

Buttermilk

Let chicken rest at least 4 hours and up to overnight.

Ingredients you will need

Whole Chicken

Crush two ramen bricks by hand into rough 1/4- to 1/8th-inch pieces.

Ingredients you will need

Ramen Noodles

Transfer 3/4 of ramen pieces to a blender and blend until texture resembles coarse meal.

Ingredients you will need

Ramen Noodles

Equipment you will use

Blender

Combine the ramen meal and ramen pieces in a wide, shallow dish. Take thighs one at a time from the buttermilk, allowing excess buttermilk to drip off and dredge them heavily in the ramen pieces. Carefully transfer to a wire rack set in a rimmed baking sheet.

Ingredients you will need

Buttermilk

Ramen Noodles

Equipment you will use

Baking Sheet

Wire Rack

Adjust oven rack to center position and preheat oven to 300°F.

Equipment you will use

Oven

Heat oil in a large Dutch oven or wok to 325°F. Carefully transfer chicken pieces to oil and fry until golden brown on first side, about 3 minutes. Carefully flip and fry on second side until golden brown, about 2 minutes longer.

Ingredients you will need

Chicken Pieces

Cooking Oil

Equipment you will use

Dutch Oven

Wok

Transfer to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until chicken registers 170ºF on an instant read thermometer, about 10 minutes. Dust finished chicken with remaining seasoning packet.

Ingredients you will need

Seasoning Mix

Whole Chicken

Equipment you will use

Baking Sheet

Kitchen Thermometer

Wire Rack

Oven

Serve immediately with cabbage and lemon wedges.

Ingredients you will need

Lemon Wedge

Cabbage

Equipment

Ingredients

Servings:

237milliliters

ounces (about buttermilk 473milliliters

shredded cabbage, for serving 907grams

chicken thighs with bone (about 6 thighs)2packages

shrimp- or chicken-flavored instant ramen noodles 1

lemon, cut into wedges, for serving 2liters

peanut oil 2Tbsps

ounce (about soy sauce

Recommended wine: Riesling, Sake, Sauvignon Blanc

Riesling, Sake, and Sauvignon Blanc are great choices for Ramen Noodles. Saké is an obvious choice when it comes to Japanese food. If you want to stick to grape wine, though, you might opt for sauvignon blanc or riesling. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.