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1
Remove the sinews from the chicken tenders and put the chicken in a plastic bag.
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2
Add the soup powder from the salt-flavored ramen to the chicken and rub it in well.
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3
Seal the bag tightly and put it in the refrigerator for some time to absorb the flavor.
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4
This time I left it overnight.
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5
Prepare the ramen crumbs for coating while the chicken is in the fridge.
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6
Break up the ramen noodles lightly and put them in a plastic bag.
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7
Wrap a towel around a rolling pin and crush the noodles.
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8
When the noodles are somewhat crushed, roll the rolling pin over the bag as if rolling out cookie dough.
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9
It should look like this.
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10
All crushed up.
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11
Take out the chicken tenders.
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12
Mix the sesame seeds that come with the ramen noodles, and the flour dissolved in water, to make a batter.
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13
Dip the chicken in the batter and roll in the ramen noodle crumbs.
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14
Deep fry.
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15
If you fry them twice, they'll be nice and brown and crisp.
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16
The ones in back in the photo were fried twice, and the ones in front were fried once.
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17
Deep fry any leftover ramen crumbs.
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18
They'll taste like Baby Star Ramen.
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19
Season as you wish.
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20
Ready to serve.
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21
Crispy Crunchy Enjoy freshly fried, with beer.
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22
This is another variation using salt-flavored ramen.
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23
ID: 2231013 Omelette with Salt-Flavored Fried Noodles Using Instant Ramen.
