Season the chicken

• Pat the chicken tenderloins dry.
• Season with paprika, onion powder, garlic powder, salt and pepper.

Set up the breading

• Prepare the flour, beaten eggs and crushed corn flakes in separate bowls.
• Crush the corn flakes by hand into small pieces just big enough to stick to the chicken.

Coat the chicken

• Dredge each tenderloin in flour, then egg, then corn flakes.

Fry the chicken

• Heat the frying oil and fry the chicken until golden and cooked through.
• Drain on paper towels.

Start the vodka sauce

• Melt the butter in a pan and add the minced garlic.
• Add the tomato paste and stir until it turns a dark red color.

Add the vodka

• Pour in the vodka and stir until the alcohol cooks off.

Boil the ramen

• Boil the buldak ramen noodles in a separate pot.
• Reserve some of the ramen water.

Make it creamy

• Pour the heavy whipping cream into the sauce and stir until it turns a vibrant orange color.

Add the ramen and seasoning

• Add the buldak carbonara seasoning packs, starting with one and building up to taste.
• Keep the heat on low.

Finish the sauce

• Stir in the grated parmesan.
• Add the reserved ramen water to reach a perfect consistency.

Combine with the noodles

• Slowly add the boiled ramen noodles into the sauce and toss to coat.

Plate and garnish

• Plate the ramen and top with grated parmesan.
• Add red chili flakes and chopped parsley.
• Top the crispy chicken with a little extra parmesan.