Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ramen Chicken Fingers
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 904
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 45 g
- Cholesterol
- 124 mg
- Sodium
- 1239 mg
Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 904
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 45 g
- Cholesterol
- 124 mg
- Sodium
- 1239 mg
Ingredients
For the dipping sauce:
Directions
- Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.
- Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet). Add the chicken and toss to coat.
- Pulse the ramen noodles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds.
- Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.
