Ramen Fried Chicken – Crispy, Crunchy Chicken with a Noodle Twist

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.