TRY IT YOURSELF

Ramen-fried chicken

SERVES 2 PREP 15 mins plus at least 12 hrs chilling COOK 30 mins EASY

2 chicken legs, cut into drumsticks, and 2 chicken thighs, skin on, bone-in

2 litres vegetable oil, for deep-frying

For the buttermilk brine 500ml buttermilk

For the noodle dredge

4 nests of Shin Cup instant ramen noodles

For the spicy shake

1 tbsp cayenne pepper

2 tsp Korean gochugaru chilli lakes

(available online)

1 tsp granulated sugar

1 tsp ine salt

1 tsp crumbled nori seaweed

1 tsp onion powder

1 tsp garlic powder tsp smoked paprika tsp citric acid

For the wet batter

1 large egg

120ml milk

1 To make the buttermilk brine, whisk the buttermilk with 1 tsp salt in a shallow bowl. Add the chicken, cover and chill for 12-24 hrs.

2 For the noodle dredge, blitz the dry noodle nests in a food processor until you have a powder. Transfer to a bowl and set aside. Mix the ingredients for the spicy shake together in a bowl and set aside.

3 To make the wet batter, whisk the egg and milk together in a bowl until combined. Set aside.

4 Remove the chicken from the buttermilk brine and shake o the excess buttermilk. Dredge the chicken in the noodle powder mix, then in the wet batter, then back into the noodle powder, using your hands to work it in.

5 Heat the oil in a deep-fat fryer or a large, deep saucepan, ensuring it is no more than two-thirds full. The oil is ready for deep-frying when the temperature reaches 140C, or when a cube of bread dropped in sizzles in 40 seconds. Deep-fry the chicken for 7-8 mins until it starts to turn golden brown, then remove and set aside. Increase the temperature of the oil to 160C, or check it’s ready by dropping in a cube of bread – it should sizzle in 30 seconds. Deep-fry the chicken again for 4-5 mins until cooked through. Remove and season the chicken liberally all over with the spicy shake mix. Serve with a spicy soup (Carl suggests ramen broth, I used miso soup from a packet).

GOOD TO KNOW calcium

PER SERVING 1,071 kcals • fat 61g • saturates 18g • carbs 72g • sugars 14g • ibre 2g • protein 58g • salt 7.9g