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1
Heat canola oil in saute pan over med-low flame. (Saves time if you bread the chicken quickly)
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2
Season the chicken breast (both sides) for an even dist. of salt & pepper.
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3
Essentially this is a simple Standard Breading Procedure, so it's best to lay out the components in three separate dishes, and then move the chicken through each. First, flour. Then mix ~ 1/2 a beaten egg with the same amount of buttermilk, & lightly season with cayenne. Finally, the Panko.
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4
Dredge the chicken in the flour for an even coating.
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5
With the same hand, dip the chicken in the buttermilk/egg mixture, again to coat.
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6
With your other hand, lay the chicken in the breadcrumbs, flip it, and lightly press down. Repeat, if necessary, to evenly coat both sides.
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7
By this point, your oil should be ready, so drop the breaded chicken into the saute pan. It will take about 3 min for each side to get a nice golden brown, but adjust the flame as necessary.
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8
In the meantime, bring some water to boil in a pot. Then, add the noodles. They typically take ~ 3 min to fully cook. Break up the block with a spatula intially, & then give them the occasional stir.
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9
Once the chicken is done, transfer to a cutting board & dice to your desired bite size.
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10
Once the noodles are done, drain the excess pasta water (a little is ok). Then, add the chicken flavor packet, the diced chicken, & the Sriracha - to taste.
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11
Only you know how much Sriracha you can comfortably handle, so I would recommend adding in increments.
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12
Mix it up a bit, and Enjoy.
