Inspired by David Chung’s fried chicken and Nashville’s iconic fried chicken, this recipe mixes cayenne pepper for a spicy kick and a thin coat of shredded ramen for a healthy dose of umami. We made the recipe with chicken breasts since we couldn’t find anything else, but we strongly recommend using boneless thighs, which are more suitable for frying.
Ingredients for 4 persons):
- 4 chicken pieces (ideally boneless thighs)
- 1 bag of instant ramen with a bag of spices
- 1 tablespoon flour
- 1 liter Ribot milk
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 50 ml hot sauce
- 4 slices thick bread
- 1 liter neutral oil for frying
- salt pepper
No. 1. Marinade and breading
Marinate chicken for at least 2 hours in ribo milk with half the cayenne pepper, hot sauce, salt and black pepper. Meanwhile, puree raw ramen in a blender, add flour and season with a bag of ramen spice powder.
Remove the chicken from the marinade, roll in the flour mixture and fry for 7-12 minutes in a pan half-filled with oil to the maximum, heated to 170°C. The chicken should be golden, crispy and well done (72 degrees if you have a kitchen probe). In a saucepan, combine 2 tablespoons of the still hot vegetable oil, the rest of the cayenne pepper, and the garlic powder. Brush the chicken pieces with this mixture and place each piece on a thick slice of bread.
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