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Batsheva’s back in the kitchen with a winner chicken dinner: ramen topped cutlets that crunch like they were deep-fried, but really took half the time (and no mess)!
For more great cooking by kids, for kids, watch Kitchen Kids!
1 and 1/2 cups all-purpose flour, such as Glicks
1/2 cup Gefen Cornstarch
2 pounds of chicken fingers
4 eggs
1 container of Gefen Onion and Garlic-Flavored Ramen Toppers
avocado oil
1/4 cup Gefen Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons ketchup
3 tablespoons Gefen Hot Honey
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.
In a small bowl, stir ingredients together.
Sponsored by Gefen
How Would You
Rate this recipe?
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 😘😘
Can I use regular ramen noodles as I do not have ramen toppers. Do I have to wet them first???
Yes- no need to wet them, just crush them up.
Great recipe! Came out deliciously crispy
Thank you for letting us know you loved it!