The $1.50 Ramen-Crusted Chicken Tenders
Look, I get it. We’ve all been there: it’s Tuesday, your bank account is looking a little thin, and you’re staring at that 12-pack of instant ramen like it’s a life sentence. But eating cheap doesn’t have to mean eating sad, especially when you can whip up ramen crusted chicken that tastes like a luxury.
This recipe was born out of pure desperation during my grad school years. I had a pack of chicken that was about to expire and exactly zero breadcrumbs in the pantry, much like the situation in these pantry-staple chicken tenders. I did, however, have a literal crate of ramen under my bed. I realized that these instant ramen hacks are essentially just pre-seasoned, super-crunchy crackers waiting for a purpose.
When you use the seasoning packet as the primary flavor source, you’re saving money on expensive spice jars. For anyone looking for cheap chicken recipes, the “shatter” crunch you get from the ramen chunks beats panko any day of the week. This isn’t fine dining, but for chicken tenders under 2 dollars per serving, it’s a meal that actually makes you feel like a human being again.
The Secret to the Ramen Crusted Chicken “Shatter” Crunch
The biggest mistake people make here is pulverizing the ramen into dust. If you do that, you get a hard, sandy coating. You want the “Hybrid Crush.”
When you’re smashing that bag with your textbook (my old Macroeconomics 101 book finally found its calling), aim for a 50/50 split. Half should be fine powder to cover the surface area, and the other half should be small, pebble-sized chunks. Those chunks are what give you that massive crunch that rivals even the best chicken tenders.
Real Talk: The Equipment Reality
If you’re tackling dorm room cooking in a tiny apartment, you probably don’t have a kitchen full of gadgets. That’s fine. You don’t need a rolling pin—a heavy mug or even your fist works. You don’t need a thermometer—just drop a small piece of ramen into the oil. If it sizzles immediately but doesn’t instantly turn black, you’re ready to go.
Stretching Your Dollar for Budget College Meals
To make this a full meal without spending more, take the remaining half of that seasoning packet and whisk it into some mayo for a “Ramen Aioli” dipping sauce. These are the kind of budget college meals that get you through finals week. Serve the tenders over the other half of the noodles (boiled plain) or a scoop of cheap white rice. Add some frozen peas on the side—they’re the cheapest vegetable known to man and they stay good in the freezer forever.
Your bank account will thank you, and honestly, your taste buds probably will too. No one’s judging here—we’re just trying to eat well on what we’ve got.
The $1.50 Ramen-Crusted Chicken Tenders
Ingredients
Instructions
Keep the ramen noodles in the bag and use a heavy textbook or a coffee mug to crush them. You want a mix of fine powder and small pebble-sized chunks. Pour into a shallow bowl and mix in half of the seasoning packet.
Set up your breading station: one bowl with flour, one with the beaten egg, and one with your seasoned ramen crumbs.
Slice your chicken into thin strips. This is key because it ensures the chicken cooks through before the ramen crust burns.
Dredge each chicken strip in flour (shake off the extra), dip in the egg wash, and then press firmly into the ramen crumbs. Use your body weight to really embed those noodle chunks into the meat.
Heat the oil in a skillet over medium-low heat. We’re going lower than usual because ramen is pre-fried and burns easily.
Fry the chicken for about 3-4 minutes per side until golden brown and cooked through. Let them rest for 2 minutes before eating to let the 'glue' set.