Serves 5
270 min
Ramen-Crusted Fried Chicken
Recipe GLPR8567182e1243c7
Crispy bone-in chicken thighs coated with a crunchy ramen noodle crust, marinated in a savory buttermilk and soy sauce mixture. Deep-fried until golden and served with fresh cabbage slaw and lemon wedges for a Japanese-inspired comfort dish with maximum crunch.
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Ingredients
2 packages instant ramen noodles, chicken or shrimp flavored
8 ounces buttermilk
2 tablespoons soy sauce
2 pounds bone-in chicken thighs (about 6 thighs)
2 quarts peanut oil for frying
2 cups shredded cabbage for serving
1 lemon cut into wedges for serving
Directions
Combine buttermilk and soy sauce in a large bowl. Add chicken thighs and turn to coat completely. Cover and refrigerate for at least 2 hours or overnight for best flavor development.
Remove ramen noodles from their packages. Discard or reserve seasoning packets for another use. Crush the uncooked noodles into small, irregular pieces about the size of breadcrumbs, creating a coarse crumb texture. Spread the crushed noodles on a shallow plate or baking sheet.
Remove chicken from the buttermilk marinade, allowing excess liquid to drip off. One piece at a time, press each chicken thigh firmly into the crushed ramen coating, turning to cover all sides evenly. Place coated chicken on a clean plate. Let coated chicken rest at room temperature for 10 minutes to allow coating to set.
Heat peanut oil in a large, heavy-bottomed pot or Dutch oven to 325°F. Verify temperature with a deep-fry or instant-read thermometer.
Carefully place 2 to 3 chicken thighs into the hot oil, being cautious of splattering. Avoid crowding the pot. Fry for 12 to 14 minutes, adjusting heat to maintain oil temperature between 325°F and 350°F. The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh, not touching bone, or when the skin is deep golden brown and the coating is crispy and sounds crunchy when tapped.
Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Work in batches with remaining chicken, monitoring oil temperature between batches and allowing it to return to 325°F before adding the next batch.
Arrange shredded cabbage on a serving platter or individual plates. Top with the fried ramen-crusted chicken thighs. Serve immediately with fresh lemon wedges on the side.
