Breaded chicken is a delicious and comforting meal. The crispy, crunchy coating pairs perfectly with the juicy chicken inside. Eggs are commonly used to help the breading adhere to the chicken. However, not everyone can or wants to use eggs. If you need an egg-free alternative, don’t worry! There are plenty of substitutes that can help you achieve delicious breaded chicken without eggs.
In this comprehensive guide, we’ll cover everything you need to know about making breaded chicken without eggs. You’ll learn:
- Why eggs are typically used in breading
- The best egg substitutes for breading chicken
- Helpful tips and tricks for perfect eggless breading
- Answers to frequently asked questions
Let’s get cracking on some eggless chicken recipes!
Understanding the Egg’s Role in Breading
Before jumping into the substitutes, it helps to understand what eggs normally do in traditional breading:
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Moisture – Eggs provide moisture to help the dry breading ingredients adhere and form a cohesive coating.
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Binding – The protein in eggs acts as a binder or “glue” that holds the breading onto the chicken.
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Browning – Eggs promote browning and crisping of the coating when fried.
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Flavor – They impart a subtle richness.
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Color – Egg yolks lend a golden hue.
Any substitute should aim to replicate some or all of these qualities. While not an exact replica, there are plenty of options that can get the job done!
Top Egg Substitutes for Breading Chicken
Here are the most popular and effective substitutes to use instead of eggs when breading chicken:
Milk
Pros: Moisture, subtle sweetness, easily available. Works well with panko breadcrumbs.
Cons: Can make breading slightly softer compared to eggs.
Use: Dip chicken in milk before breading.
Buttermilk
Pros: Tangy flavor, tenderizes chicken, crisps nicely.
Cons: Slightly less available; higher fat content.
Use: Soak chicken in buttermilk before breading.
Plain Yogurt
Pros: Provides moisture, tang. Thick Greek yogurt adheres well.
Cons: Tanginess not for all tastes.
Use: Coat chicken in yogurt before breading.
Mayonnaise
Pros: Adds moisture, browning, and flavor. Richer result.
Cons: Distinct flavor. High in fat.
Use: Spread thin layer on chicken before breading.
Mustard
Pros: Bold, tangy flavor. Naturally sticky texture.
Cons: Can be overpowering if too much.
Use: Lightly brush chicken with mustard first.
Vegetable Oil
Pros: Surprisingly effective binding and browning. Neutral taste.
Cons: Not as thick a coating as other options.
Use: Lightly brush chicken with oil before breading.
Aquafaba
Pros: Vegan, reduces food waste. Good binding properties.
Cons: Slight bean flavor if unseasoned.
Use: Whip it into a foam, then coat chicken before breading.
Cornstarch Slurry
Pros: Light, crispy coating. Naturally gluten-free.
Cons: Less flavor on its own.
Use: Mix cornstarch and water. Dip chicken before breading.
Tips for Successful Eggless Breading
Follow these helpful tips for the best results when breading chicken without eggs:
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Dry thoroughly – Remove excess moisture so binder adheres better.
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Double dredge – Flour, wet binder, then breadcrumbs for a thicker crust.
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Let binder set – Let chicken rest 5+ minutes after coating to help breading stick.
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Don’t overcrowd – Fry in batches to prevent steaming.
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Use a rack – When baking, elevate on a rack for even crisping.
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Check oil temp – Fry between 325-375°F for optimal crispness.
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Flavor it up – Season your breading ingredients for extra flavor.
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Avoid sogginess – Let chicken come to room temp before cooking.
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Gently press – Press breading firmly so it adheres to the chicken.
FAQs About Egg Substitutes for Breading Chicken
1. Which substitute works best with different breading types?
Thicker breadings like panko and cornbread adhere better to stickier binders like yogurt, buttermilk, or mayo. Finer breadcrumbs work well with lighter options like milk or oil.
2. Can I use these for breaded foods other than chicken?
Yes, these substitutes work great for breading fish, pork, tofu, vegetables, etc. Pick binders that complement the food’s flavor.
3. Do I need to adjust cooking time or temperature without eggs?
Cooking times are unlikely to change significantly. Always use a thermometer to ensure food safety. Adjust temperature as needed for browning.
4. Are any substitutes gluten-free?
Yes, cornstarch slurry and chickpea brine (aquafaba) are naturally gluten-free. Use certified gluten-free breadcrumbs too.
5. How do I keep the breading crispy with substitutes?
Key tips are letting it adhere properly, frying at the right temperature, cooking thoroughly, and not overcrowding the pan.
6. Which substitute gives the most neutral flavor?
For a blank canvas, mild options like milk, vegetable oil, and cornstarch slurry allow other flavors to shine.
7. Can I mix different substitutes together?
Absolutely! Blending two substitutes, like yogurt and mustard, can create interesting flavors and textures.
8. Will substitutes change the color of the breading?
Higher fat substitutes like mayo and yogurt will promote richer browning. Milk may result in a lighter color.
9. How long will it last refrigerated before cooking?
Breaded chicken with egg substitutes will last 24 hours max when refrigerated in an airtight container. Cook ASAP for best quality.
10. Is it safe to freeze breaded chicken made without eggs?
Yes, it can be safely frozen. Place pieces in a single layer on a tray before transferring to a freezer bag.
Conclusion
As you can see, breading chicken without eggs is totally doable with a bit of knowledge and preparation. The substitutes recommended here can help you achieve the same delicious crunch and flavor. With the proper techniques, your egg-free breaded chicken will come out perfectly golden and crisp.
The options shared in this guide offer “egg-cellent” ways to accommodate preferences and dietary needs. Don’t be afraid to experiment to find your favorite substitute and method. Ditch the eggs, and enjoy flavorful homemade breaded chicken however you like it!
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.
Pro Tips for Perfect Eggless Breading
- Dry before wet: Always pat the chicken dry before applying your binder.
- Let it rest: After breading, give the coated chicken a few minutes to set before frying or baking.
- Double dredge: Repeat the wet and dry steps for an extra thick crust.
- Don’t overcrowd the pan: It leads to steaming rather than crisping.
- Use a rack: For baking, use a wire rack to allow air to circulate and crisp the bottom.