Ramen Fried Chicken is a fun and crispy twist on traditional fried chicken. Coated in crushed instant ramen noodles instead of breadcrumbs, it adds a crunchy texture and an umami-packed punch that’s perfect for snacking or a creative meal.
Ingredients:
For the Chicken:
1½ lbs chicken drumsticks or thighs (bone-in or boneless)
1 cup buttermilk (or ½ cup yogurt + ½ cup milk)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For the Ramen Coating:
2 packs instant ramen noodles (any flavor, crushed into small chunks)
1 cup all-purpose flour
2 large eggs, beaten
Optional: 1 packet of ramen seasoning, mixed into flour for extra flavor
For Frying:
Oil, for deep frying (canola or vegetable oil)
Instructions:
1. Marinate the Chicken:
In a bowl, combine buttermilk, garlic powder, paprika, salt, and pepper.
Add the chicken and marinate for at least 1 hour (or overnight in the fridge for best flavor).
2. Prepare the Coating Stations:
Place flour (mixed with ramen seasoning, if using) in one bowl.
Beat eggs in a second bowl.
Place crushed ramen noodles in a third bowl.
3. Coat the Chicken:
Remove chicken from marinade, shake off excess.
Dredge each piece in flour, dip in egg, then press into crushed ramen noodles to coat evenly.
4. Fry the Chicken:
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Carefully fry the coated chicken in batches for 6–8 minutes, or until golden brown and cooked through (internal temp 165°F / 74°C).
Drain on a paper towel-lined plate.
5. Serve:
Serve hot with spicy mayo, soy dipping sauce, or sweet chili sauce.
Tips:
Crush ramen gently so there are some bigger crunchy bits and some fine crumbs.
Air fryer version: Spray with oil and air fry at 400°F (200°C) for 20–25 minutes, flipping halfway.
Spice it up: Add chili flakes or sriracha to the marinade or dipping sauce.
