Ramen-Crusted Fried Chicken Recipe

Thoroughly mix contents of one seasoning packet, buttermilk, and soy sauce. Place chicken pieces in zipper-lock bag and add buttermilk mixture. Seal bag, squeezing out as much air as possible. Let chicken rest at least 4 hours and up to overnight.

Crush two ramen bricks by hand into rough 1/4- to 1/8th-inch pieces. Transfer 3/4 of ramen pieces to a blender and blend until texture resembles coarse meal. Combine the ramen meal and ramen pieces in a wide, shallow dish. Take thighs one at a time from the buttermilk, allowing excess buttermilk to drip off and dredge them heavily in the ramen pieces. Carefully transfer to a wire rack set in a rimmed baking sheet.

Adjust oven rack to center position and preheat oven to 300°F. Heat oil in a large Dutch oven or wok to 325°F. Carefully transfer chicken pieces to oil and fry until golden brown on first side, about 3 minutes. Carefully flip and fry on second side until golden brown, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until chicken registers 170°F on an instant read thermometer, about 10 minutes. Dust finished chicken with remaining seasoning packet. Serve immediately with cabbage and lemon wedges.