Instant ramen usually heads toward a pot of boiling water, but the dry noodle block can do something else before it ever becomes soup. Crush those noodles into rough pieces and they can replace breadcrumbs or panko on fried chicken. Because most instant ramen noodles have already been fried during production, frying them again around the chicken creates a hard, craggy crust with plenty of crunch.
The method works with wings, thighs, drumsticks, breasts, and thin chicken cutlets. Keep the noodle pieces uneven rather than crushing them into powder.
Crush the ramen while it is still in the package
Leave the dry noodle block inside its package and use a rolling pin or food mallet to break it apart.
Aim for small pieces with different sizes. Those rough edges create texture across the chicken as it fries.
For several packages, put the noodles into a zip top or silicone bag before crushing them.
Bread the chicken as usual
Prepare the chicken with flour and egg, then swap the usual breadcrumbs for crushed ramen.
Keep the noodle pieces inside the bag, add the prepared chicken, and shake until the surface is covered.
Press loose pieces onto any bare areas before frying.
The noodles have already been fried once
Most instant ramen gets its dry, crisp texture from frying during production.
That makes it different from starting with raw noodles. The crunchy noodle pieces go through another round of frying once they become breading.
The result is a crust with more pronounced pieces and ridges than fine breadcrumbs.
Don’t throw away the seasoning packet
The packet can season the crust too.
Mix some of the seasoning into the crushed noodles before coating the chicken, or use it in the chicken marinade or brine.
Different ramen varieties can change the finished flavor without changing the breading method.
Spicy ramen adds heat, while chicken, beef, or tonkotsu packets can bring savory notes.
Sauce packets can become a glaze
If the ramen comes with a sauce packet rather than dry seasoning, save that too.
Mix a spicy sauce with butter and honey, then coat the chicken after frying.
Keep the glaze until the end so the ramen crust has time to become crisp before sauce reaches it.
A packet of ramen doesn’t have to become noodles for lunch. Smash the dry block, use it where the panko would go, and the same inexpensive pantry package becomes a craggy crust for fried chicken.
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