Remove the sinews from the chicken tenders and put the chicken in a plastic bag.
Add the soup powder from the salt-flavored ramen to the chicken and rub it in well.
Seal the bag tightly and put it in the refrigerator for some time to absorb the flavor. This time I left it overnight.
Prepare the ramen crumbs for coating while the chicken is in the fridge.
Break up the ramen noodles lightly and put them in a plastic bag. Wrap a towel around a rolling pin and crush the noodles.
When the noodles are somewhat crushed, roll the rolling pin over the bag as if rolling out cookie dough.
It should look like this. All crushed up.
Take out the chicken tenders. Mix the sesame seeds that come with the ramen noodles, and the flour dissolved in water, to make a batter. Dip the chicken in the batter and roll in the ramen noodle crumbs.
Deep fry. If you fry them twice, they'll be nice and brown and crisp. The ones in back in the photo were fried twice, and the ones in front were fried once.
Deep fry any leftover ramen crumbs. They'll taste like Baby Star Ramen. Season as you wish.
Ready to serve.
Crispy Crunchy Enjoy freshly fried, with beer.
This is another variation using salt-flavored ramen. ID: 2231013 Omelette with Salt-Flavored Fried Noodles Using Instant Ramen.
Story Behind this Recipe
I tried a variation using salt-flavored ramen for a recipe contest. I thought the rich taste of the soup powder would be a good marinade for the chicken, and using crushed noodles would make the fried chicken crispy, so I decided to try it.
Finely crushing the ramen noodles makes it easier to eat. The soup powder is the only seasoning. Rub it in evenly and well. The crumbs stick better if you make the flour and water mixture a bit thick. Deep fry the chicken twice to make it extra crispy. Serve it freshly fried.