How to Make Perfect Fried Chicken Without Eggs or Buttermilk – Simple & Crispy!

Ever found yourself craving that irresistible crunch of homemade fried chicken only to discover you’re out of eggs or buttermilk? Maybe you’ve got allergies, dietary restrictions, or just don’t want to run to the store. Don’t worry – I’ve got you covered with this foolproof guide to making amazing fried chicken without these traditional ingredients!

Traditional southern fried chicken recipes often call for buttermilk marinade and egg dredging but the truth is you can achieve that perfect golden, crispy exterior and juicy interior without them. I’ve tested multiple methods to bring you the absolute best techniques and alternatives.

Why Skip Eggs and Buttermilk in Fried Chicken?

There are several good reasons you might want to make fried chicken without these common ingredients

• Dietary needs: Perfect for those with egg allergies or lactose intolerance
• Convenience: Use what’s already in your pantry
• Health considerations: Control exactly what goes into your meal
• Religious or cultural preferences: Some kosher cooking avoids mixing meat and dairy
• Personal preference: Maybe you just prefer the taste!

The Science Behind Traditional Ingredients (And Their Substitutes)

Understanding what buttermilk and eggs actually do helps us find effective alternatives:

Buttermilk’s role: The acidity in buttermilk tenderizes chicken by breaking down muscle fibers. It also helps flavors penetrate the meat.

Eggs’ purpose: Eggs work as a binding agent, helping the flour coating stick to the chicken and creating that perfect crunchy exterior.

Thankfully, we can replicate these functions with simple substitutes!

Best Substitutes for Eggs and Buttermilk

Instead of Buttermilk, Try:

• Water + salt: Simple but effective for basic fried chicken
• Plant-based milk: Use almond, oat, or soy milk
• Yogurt: Regular or plant-based yogurt works great
• Vinegar or lemon juice: Add 1 tablespoon to 1 cup water for acidity
• Club soda: Creates extra crispiness when mixed with flour

Instead of Eggs, Try:

• Milk or plant milk: Provides enough moisture to help coating stick
• Cornstarch slurry: Mix 1 tablespoon cornstarch with ½ cup water
• Flour-water paste: Mix flour with water until you get a thick paste
• Yogurt: Thicker consistency helps coating adhere well

Essential Ingredients for Eggless, Buttermilk-Free Fried Chicken

Pro Tip: For extra crispiness, add cornstarch to your flour mixture in a 3:1 ratio (flour to cornstarch).

Step-by-Step Recipe: Classic Fried Chicken Without Eggs or Buttermilk

Ingredients:

• 8 pieces chicken (thighs, drumsticks, or preferred cuts)
• 1½ cups all-purpose flour
• 1½ tablespoons salt
• 1 teaspoon black pepper (optional)
• 1 tablespoon paprika (optional)
• 1 teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• Vegetable oil for frying

For the binding liquid (choose one):

• 3 cups cold water with 1 tablespoon salt
• 2 cups milk (dairy or plant-based)
• 1 cup yogurt thinned with ½ cup water
• 2 tablespoons cornstarch mixed with 1 cup water

Instructions:

1. Prepare the Chicken

• Pat chicken pieces dry with paper towels
• Season directly with salt and pepper if desired
• Let sit at room temperature for 20 minutes (optional but helps for even cooking)

2. Prepare Your Binding Liquid

• If using water: Mix with salt until dissolved
• If using cornstarch slurry: Whisk until smooth
• If using yogurt: Thin with water to create a thick but pourable consistency

3. Set Up Your Dredging Station

• In a shallow bowl, combine flour with your chosen seasonings
• Place your binding liquid in a separate bowl
• Arrange in assembly line: chicken → binding liquid → flour mixture

4. Double-Dredge for Extra Crispiness

• Dip chicken in binding liquid
• Dredge in flour mixture, shaking off excess
• Dip again in binding liquid
• Dredge again in flour mixture for a thicker coating
• Place coated pieces on a rack while you finish the rest

My Secret Tip: Let the coated chicken rest for 10-15 minutes before frying. This helps the coating adhere better and prevents it from falling off during frying!

5. Fry to Golden Perfection

• Fill a deep skillet or Dutch oven with about 1 inch of oil
• Heat oil to 350°F (175°C) – test by dropping a little flour in; it should sizzle immediately
• Carefully place chicken pieces in hot oil, working in batches to avoid crowding
• Fry 7-8 minutes per side for thighs/drumsticks, 10-14 minutes for bone-in breasts
• Turn occasionally until golden brown and internal temperature reaches 165°F (74°C)
• Remove and place on a cooling rack (not paper towels!) to maintain crispiness

Alternative Cooking Methods

Oven-Baked “Fried” Chicken

If you prefer a healthier option:

1. Preheat oven to 400°F (200°C)
2. Place coated chicken on a greased baking rack over a baking sheet
3. Spray or drizzle with a little oil for crispiness
4. Bake for 35-40 minutes, flipping halfway through

Air Fryer Method

1. Preheat air fryer to 375°F (190°C)
2. Lightly spray coated chicken with oil
3. Arrange in a single layer (work in batches)
4. Cook for 20-25 minutes, flipping halfway through

Troubleshooting Tips

• Coating falling off? Make sure chicken is dry before starting and let the coated chicken rest before frying
• Not crispy enough? Your oil might not be hot enough or you’re overcrowding the pan
• Too dark outside but raw inside? Oil is too hot – lower the temperature
• Greasy chicken? Drain on a wire rack, not paper towels, which can make it soggy

Flavor Variations to Try

Want to switch things up? Try these seasoning combinations:

• Southern Classic: Add smoked paprika and a pinch of brown sugar to your flour
• Spicy Kick: Mix in cayenne pepper, chili powder, or hot sauce
• Herbaceous: Add dried thyme, oregano, and rosemary
• Asian-Inspired: Use soy sauce in your binding liquid and add ginger and sesame seeds to the flour

Perfect Side Dishes for Your Fried Chicken

Complete your meal with these delicious sides:

• Mashed potatoes and gravy
• Coleslaw
• Cornbread
• Biscuits
• Green beans or collard greens
• Mac and cheese

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days
• Freeze for up to 3 months
• Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness (avoid microwave, which makes it soggy)

Final Thoughts

Making crispy, delicious fried chicken without eggs or buttermilk isn’t just possible—it’s actually super easy! By understanding the science behind what makes fried chicken work, we can use simple alternatives that deliver equally amazing results.

I’ve made this recipe countless times for my family, and honestly, they can’t tell the difference between this version and the traditional buttermilk-egg recipe. The chicken comes out perfectly crispy on the outside and juicy on the inside every time.

So next time you’re craving fried chicken but don’t have eggs or buttermilk on hand, don’t worry! This recipe has got you covered with ingredients you probably already have in your pantry.

For an egg substitute in fried chicken, use buttermilk or yogurt as a marinade or dredge for binding. Milk or a milk-and-flour mixture also works as a wet dip to help breading stick.

No, you do not need egg to make fried chicken; many methods use alternatives like buttermilk or yogurt to help the coating stick, while others skip the wet step entirely and rely on direct flour dredging or a simple flour/water paste. Egg is often used in traditional “three-stage breading” for dishes like chicken parmesan, but for classic fried chicken, especially bone-in pieces, a wet brine like buttermilk is a more common and effective choice for both tenderness and coating adhesion.

To substitute buttermilk for fried chicken, make an acidified milk mixture by combining one cup of milk with one tablespoon of white vinegar or lemon juice, letting it sit for 5-10 minutes until it slightly thickens. You can also use plain yogurt or kefir by thinning them with a little milk or water to a buttermilk-like consistency.