Ramen Chicken Tenders (7/30)

Ingredients

• 1 lb Chicken Tenders (skinless, boneless, cut into 1‑inch strips)
• 1 cup All-Purpose Flour (divided: 2/3 for dredging, 1/3 for batter)
• 2 tablespoons Cornstarch (adds extra crispness to the batter)
• 1 Egg (large, room temperature)
• 1/4 cup Water (cold, for batter consistency)
• 2 teaspoons Seasoning Blend (mix of salt, pepper, garlic powder, and paprika)
• 2 packs Instant Ramen Noodles (jumbo packs, discard flavor packets, break into pieces)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 2 tablespoons Honey (liquid honey)
• 2 tablespoons Bulak Spicy Sauce (or any hot chili sauce like sriracha)
• 1/4 cup Hot & Spicy Ramen Funions (crushed; adds extra crunch)
• 2 cups Vegetable Oil (neutral oil for deep‑frying)

Instructions

1. Season the Chicken

   Pat the chicken tenders dry, place them in a bowl, and sprinkle with the seasoning blend. Toss to coat evenly.

   Time: PT5M

2. Prepare Flour Dredge

   In a shallow dish, combine 2/3 cup of all‑purpose flour with a pinch of the seasoning blend.

   Time: PT3M

3. Make the Batter

   In another bowl whisk together the remaining 1/3 cup flour, cornstarch, egg, and cold water until smooth. The batter should be thick enough to cling to the chicken.

   Time: PT5M

4. Break the Ramen Noodles

   Open two packs of instant ramen, discard the seasoning packets, and crush the noodles into bite‑size pieces using your hands or a rolling pin.

   Time: PT3M

5. Coat the Chicken

   One piece at a time, dredge a chicken strip in the seasoned flour, dip it into the batter, then roll it in the crushed ramen pieces until fully covered. Place coated pieces on a plate.

   Time: PT10M

6. Rest the Coated Chicken

   Let the coated chicken rest on the plate for 5 minutes. This helps the coating set before frying.

   Time: PT5M

7. Prepare the Spicy Honey Butter Sauce

   In a small saucepan melt the butter over medium heat, stir in honey, then add the bulak spicy sauce. Cook for 2‑3 minutes until glossy.

   Time: PT5M

   Temperature: Medium

8. Heat Oil for Frying

   Fill the large skillet or pot with vegetable oil to a depth of about 1‑1.5 inches and heat to 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

9. Fry the Chicken

   Working in batches, gently lower the coated chicken into the hot oil. Fry 3‑4 minutes per side, or until golden brown and cooked through. Transfer to paper towels to drain.

   Time: PT8M

   Temperature: 350°F

10. Toss in Sauce

    Place the fried chicken in a large bowl, pour the hot honey‑spicy butter sauce over, and toss gently to coat evenly.

    Time: PT2M

11. Finish with Funions

    Sprinkle the crushed hot & spicy ramen funions over the sauced chicken and give a quick toss.

    Time: PT1M

Nutrition Facts

Calories

540

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

2g