Quick Chicken Ramen With Sriracha

Directions

1. 1
   Heat canola oil in saute pan over med-low flame. (Saves time if you bread the chicken quickly)
2. 2
   Season the chicken breast (both sides) for an even dist. of salt & pepper.
3. 3
   Essentially this is a simple Standard Breading Procedure, so it's best to lay out the components in three separate dishes, and then move the chicken through each. First, flour. Then mix ~ 1/2 a beaten egg with the same amount of buttermilk, & lightly season with cayenne. Finally, the Panko.
4. 4
   Dredge the chicken in the flour for an even coating.
5. 5
   With the same hand, dip the chicken in the buttermilk/egg mixture, again to coat.
6. 6
   With your other hand, lay the chicken in the breadcrumbs, flip it, and lightly press down. Repeat, if necessary, to evenly coat both sides.
7. 7
   By this point, your oil should be ready, so drop the breaded chicken into the saute pan. It will take about 3 min for each side to get a nice golden brown, but adjust the flame as necessary.
8. 8
   In the meantime, bring some water to boil in a pot. Then, add the noodles. They typically take ~ 3 min to fully cook. Break up the block with a spatula intially, & then give them the occasional stir.
9. 9
   Once the chicken is done, transfer to a cutting board & dice to your desired bite size.
10. 10
    Once the noodles are done, drain the excess pasta water (a little is ok). Then, add the chicken flavor packet, the diced chicken, & the Sriracha - to taste.
11. 11
    Only you know how much Sriracha you can comfortably handle, so I would recommend adding in increments.
12. 12
    Mix it up a bit, and Enjoy.