Have you ever had that craving for homemade fried chicken only to realize you’re out of eggs or buttermilk? Don’t worry – I’ve got your back! As someone who loves cooking but often forgets to check my fridge before starting a recipe, I’ve perfected the art of making delicious fried chicken without these traditional ingredients.
Traditional Southern fried chicken typically relies on buttermilk for tenderizing and eggs for binding the coating. But guess what? You can achieve that same crispy, juicy perfection without either one. Let’s dive into how to make this happen!
Why You Might Need Egg-Free and Buttermilk-Free Fried Chicken
There are plenty of reasons you might want to skip the eggs and buttermilk:
- Dietary restrictions (vegan, egg allergies, dairy-free)
- Simply ran out of these ingredients
- Keeping kosher (avoiding mixing meat and dairy)
- Looking for simpler alternatives
Whatever your reason, you’ll be surprised at how amazing your chicken can taste without these traditional ingredients.
What You’ll Need for Egg-Free, Buttermilk-Free Fried Chicken
Basic Ingredients:
- 2-3 lbs chicken pieces (thighs, drumsticks, wings work best)
- 1½ cups all-purpose flour
- 1½ tablespoons salt
- Oil for frying (vegetable, canola, or peanut oil)
Binding Alternatives (choose one):
- Aquafaba (liquid from canned chickpeas)
- Plant-based milk with vinegar
- Water mixed with cornstarch
- Plain water (yes, sometimes this is enough!)
Optional Seasonings:
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Dried herbs (thyme, oregano)
- Cayenne pepper (for heat)
Simple Method for Perfect Egg-Free Fried Chicken
Method 1: Using Water as Binder
This incredibly simple method comes straight from the Deep South and proves that sometimes less is more!
- Prepare your chicken: Pat dry with paper towels
- Prepare your coating: Mix flour and salt in a bowl
- Dredge process:
- Dip chicken in plain water
- Dredge in flour mixture
- Dip in water again
- Dredge in flour again (double-dredging is key!)
- Fry the chicken: Heat oil to 350°F (175°C) and fry until golden brown, about 15-18 minutes, turning halfway through
- Drain and rest: Place on cooling rack for 5 minutes before serving
This method produces a wonderfully crisp crust and juicy interior The double dredging creates a substantial coating that seals in moisture,
Method 2: Using Aquafaba
Aquafaba (the liquid from canned chickpeas) works amazingly well as an egg substitute because it contains proteins that help bind the coating to the chicken.
- Brine the chicken (optional but recommended): Soak in salt water for 2-4 hours
- Prepare your aquafaba: Drain the liquid from a can of chickpeas
- Prepare your coating: Mix flour, cornstarch, and seasonings
- Dredging process:
- Dip chicken in aquafaba
- Dredge in flour mixture
- Let rest for 15-20 minutes on a wire rack
- Fry until golden: 6-8 minutes for smaller pieces, 8-10 minutes for larger pieces
- Rest before serving: Place on a wire rack for a few minutes
Plant-Based “Buttermilk” Alternative
If you want that tangy flavor that buttermilk provides but need to keep it dairy-free, here’s a simple substitute
- 2 cups unsweetened plant milk (soy, almond, or oat)
- 2 tablespoons apple cider vinegar or white vinegar
Mix these together and let sit for 5-10 minutes until it slightly curdles. Use this to soak your chicken for 30 minutes to 2 hours before proceeding with the dredging process.
Pro Tips for Perfect Fried Chicken Every Time
- Double dredge for extra crispiness: This creates that thick, craggy coating everyone loves
- Let the coating rest: After dredging, let the chicken rest for 15-20 minutes before frying
- Maintain proper oil temperature: Keep it around 325-350°F (160-175°C)
- Don’t overcrowd the pan: Fry in batches to maintain oil temperature
- Use a wire rack, not paper towels: This prevents the bottom from getting soggy
- Check for doneness: Internal temperature should reach 165°F (74°C)
Troubleshooting Common Issues
Coating Falls Off
- Make sure chicken is thoroughly dried before dredging
- Press coating firmly onto chicken
- Let it rest before frying
- Ensure oil is hot enough
Chicken Not Crispy Enough
- Double dredge for a thicker coating
- Make sure oil is hot enough
- Don’t overcrowd the pan
Chicken Not Cooked Through
- If browning too quickly, lower heat
- Finish in a 350°F (175°C) oven if needed
Delicious Variations to Try
Spicy Version
Add 1 tablespoon cayenne pepper and 1 teaspoon red pepper flakes to your flour mixture.
Herb-Infused Version
Add 1 tablespoon each of dried thyme, oregano, and rosemary to your flour mixture.
Gluten-Free Version
Substitute all-purpose flour with a gluten-free flour blend and add 1/4 cup cornstarch for extra crispiness.
Kosher Fried Chicken Variation
For those keeping kosher, this recipe is perfect since it avoids mixing meat (chicken) with dairy (buttermilk). The simple salt and flour coating actually highlights the quality of kosher chicken, which many consider superior due to the koshering process.
Serving Suggestions
Serve your delicious fried chicken with:
- Homemade dairy-free mashed potatoes
- Cornbread (also can be made dairy-free)
- Coleslaw
- Green beans or collard greens
- Corn on the cob
FAQ About Egg-Free and Buttermilk-Free Fried Chicken
Can I bake this instead of frying?
Yes! While not as crispy, you can bake at 400°F (200°C) for 40-45 minutes. Spray with oil for better browning.
How do I store leftover fried chicken?
Refrigerate for up to 4 days in an airtight container. Reheat in a 350°F (175°C) oven for 15-20 minutes to restore crispiness.
Can I freeze this fried chicken?
Yes! Freeze for up to 4 months. Thaw in refrigerator and reheat in oven for best results.
What’s the best oil for frying chicken?
Vegetable, canola, or peanut oil work best due to their high smoke points and neutral flavors.
How do I know when the chicken is done?
Use a meat thermometer – internal temperature should reach 165°F (74°C).
Conclusion
Making delicious fried chicken without eggs or buttermilk isn’t just possible – it’s actually super easy! By using simple substitutes and proper technique, you can create crispy, juicy fried chicken that rivals any traditional recipe.
Whether you’re dealing with dietary restrictions or just ran out of ingredients, these methods prove that great fried chicken is always within reach. The secret really comes down to double dredging, proper oil temperature, and not overcrowding the pan.
So next time you’re craving fried chicken but don’t have eggs or buttermilk on hand, don’t worry! Give these methods a try, and I bet your family won’t even notice the difference. In fact, you might find this becomes your new favorite way to make fried chicken!
Step by Step – How to Bread Chicken Without Eggs
Here’s a foolproof method using a buttermilk alternative. Based on the list above, you can swap in your preferred substitute.
- 2 boneless, skinless chicken breasts (or thighs)
- ½ cup buttermilk (or your chosen binder)
- 1 cup all-purpose flour or breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- Cooking oil or spray (for frying or baking)
- Pat chicken dry with paper towels.
- Slice into strips or leave whole, depending on your recipe.
- Soak in buttermilk or your alternative binder for at least 30 minutes.
- If using yogurt, mustard, or mayo, coat each piece directly.
- Combine breadcrumbs or flour with seasonings in a shallow dish.
- For extra crunch, use panko breadcrumbs or crushed cornflakes.
- Remove chicken from the wet mixture and press firmly into the dry coating.
- Make sure both sides are evenly covered.
- Let it rest for 5 minutes—this helps the coating stick better during cooking.
- Pan-Fry: Heat oil in a skillet and cook until golden brown and internal temp hits 165°F.
- Bake: Preheat oven to 400°F. Place on a wire rack over a baking sheet. Spray with oil and bake for 20–25 minutes.
- Air Fryer: Spray with oil and cook at 380°F for 12–15 minutes, flipping halfway.
Best Egg Substitutes for Breading Chicken
Here are the top alternatives to eggs that can help breadcrumbs stick to chicken:
Buttermilk is tangy and thick, making it a perfect substitute. Soaking chicken in buttermilk also tenderizes the meat.
- Soak chicken in buttermilk for at least 30 minutes.
- Remove, dredge in seasoned flour or breadcrumbs, and cook.
This classic combo mimics the consistency of beaten eggs and helps create a sticky surface.
- Mix 1 tablespoon of flour with ½ cup of milk to create a slurry.
- Dip chicken in the slurry, then coat with breadcrumbs.
Greek Yogurt’s thick texture works like glue for breading.
- Coat chicken directly with a thin layer of Yogurt.
- Press into breadcrumbs or flour.
- Add seasonings directly to the Yogurt for extra flavor.
For those who like bold flavors, mustard has a spicy, tangy kick and a sticky surface.
- Brush a light layer of Dijon or yellow mustard on the chicken.
- Press into seasoned breadcrumbs or panko.
Mayo might sound unusual, but it provides fat, moisture, and excellent adhesion for breading.
- Spread a light coat of mayo on the chicken.
- Dredge in breadcrumbs and fry or bake.
Perfect for vegans, this combo mimics egg consistency and is neutral in flavor.
- Whisk ½ cup of almond, soy, or oat milk with 1 tablespoon of Cornstarch.
- Dip chicken, then coat in crumbs or flour.
Aquafaba—the liquid from canned chickpeas—acts similarly to egg whites.
- Whip slightly until foamy.
- Dip chicken, then coat in flour or breadcrumbs.
It is a fundamental method that still works in a pinch.
- Mix water and flour until you have a paste-like consistency.
- Coat chicken and then dredge in crumbs.