Egg-Free Fried Chicken: A Flavorful and Crispy Alternative

While eggs are traditionally used in fried chicken batter, they are far from essential. From dairy-based options like milk, buttermilk, and yogurt to vegan-friendly alternatives such as aquafaba and plant-based milk, there are numerous ways to make fried chicken batter without eggs. These substitutes not only work to bind the coating to the chicken but also can enhance the flavor and texture of your fried chicken.

Whether you're catering to dietary restrictions or just experimenting in the kitchen, the variety of egg-free options ensures you can still enjoy crispy golden fried chicken. So next time you're out of eggs or looking for a new twist on a classic dish, give one of these alternatives a try!

Mixing Alternatives to Eggs in Fried Chicken

One common method to replace eggs in chicken batters is to make a slurry using flour and water. This method is as simple as combining equal parts flour and water to create a paste. Place the chicken and the slurry in a bag and shake until coated. Another old technique is to toss the chicken with your hand in a bowl of flour forty times. This method, used by KFC for their chicken tenders, works wonderfully and results in a crispy outer layer, similar to what you might see at fast food chicken restaurants.

Delicious Egg-Free Fried Chicken Recipe

Here is a delicious recipe for egg-free fried chicken that uses a flavorful marinade and a crispy coating.

Ingredients

2 cups buttermilk or a non-dairy milk mixed with 2 tablespoons of vinegar or lemon juice 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper (optional for heat) 1 cup all-purpose flour 1 cup cornmeal (for extra crunch) 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon baking powder Oil for frying (vegetable, canola, or peanut oil)

Instructions

Marinate the Chicken: In a large bowl, combine the buttermilk and all the marinade spices. Add your chicken pieces (legs, thighs, breasts, etc.) to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results. Prepare the Coating: In a separate bowl, mix together the flour, cornmeal, and all the coating spices. Make sure the mixture is well combined. Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing it onto the chicken to ensure an even coating. Shake off any excess coating and set aside. Fry the Chicken: Heat oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (175°C). Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 12-15 minutes per side, depending on the thickness of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Drain and Serve: Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.

Extra Flavor Tips

For extra flavor, you can add herbs like thyme or rosemary to the marinade. Consider double-dipping: After the first coat, dip the chicken back into the buttermilk and then into the flour mixture again for a thicker crust.

Serving Suggestions

Serve with your favorite dipping sauces or sides like coleslaw, fries, or cornbread. Enjoy your crispy egg-free fried chicken!