Prepare the Ramen Chicken
Preheat oven to 425 degrees Fahrenheit.
In a large zip-top bag, combine flour and cornstarch. Add chicken fingers to the bag. Seal and shake to coat evenly.
Prepare a dredging station. In one shallow dish, whisk four eggs. In the other, empty a container of ramen toppers.
Coat a sheet pan with avocado oil — enough to cover the surface.
Take each flour-coated chicken piece and dip it in the whisked eggs, roll it in the ramen topper crumbs until well-coated, and place it on the oiled sheet pan.
Bake for 10 minutes at 425 degrees Fahrenheit.
Flip the chicken, then bake for another five minutes or until golden and crispy.
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awesome!! and the sauce is great!!! I used bread crumbs and spices cuz didnt have the noodles... will try with noodles also... was really good anyways.
It’s absolutely delicious!!! I love to make it!
I live in Israel, and dont have access to hot honey. What can I use as a substitute?
Would this taste good shabbos afternoon ?
It will taste great, but it probably won’t be as crispy as when it’s fresh out of the oven.
Thanks!
hello this is epicly heaven!! ur too cute 😘😘