Crispy Ramen Noodle Crusted Chicken Breast
Using ramen noodles as a breading makes these chicken breasts crunchy and delicious. The Traeger grill packs along loads of smoky flavor to the dish.
Equipment
- Pellet Grill
Ingredients
- 2 Boneless chicken breasts
- 2 ramen noodle soup
- ⅔ cup oil for dipping
- ¼ cup Worchestershire sauce
- 2 tablespoon Sriracha
- 1 tablespoon garlic powder
Instructions
- Preheat your pellet grill to 450F
- Open ramen noodle packets, remove seasoning packets, and set them aside
- Crush un-cooked ramen into small pieces by breaking it up in your hands until pieces are less than ½ inch in size. Set aside
- Cut each of the boneless, skinless chicken breasts into 4 or 5 strips that are as uniform in size as possible
- Mix all remaining ingredients including ramen noodle seasoning in a wide, shallow bowl and stir to combine
- Dip each of the chicken strips one at a time into the seasoned oil, coating liberally, and then coat the chicken with the ramen noodle pieces
- Place each of the pieces on a tray safe for use on your grill. If needed, press any extra ramen pieces onto bare chicken spots to cover
- Cook 20-25 minutes until chicken reaches a minimum internal temperature of 165 and ramen noodles have turned golden brown
Nutrition
Calories: 873kcalCarbohydrates: 4gProtein: 24gFat: 85gSaturated Fat: 9gPolyunsaturated Fat: 23gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 72mgSodium: 438mgPotassium: 317mgFiber: 1gSugar: 1gVitamin A: 115IUVitamin C: 10mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!