Ever been all set to make some crispy chicken only to realize you’re out of eggs? Been there! Nothing’s more frustrating than having everything ready for that perfect breaded chicken dinner when you suddenly discover your egg carton is empty. Whether you’re dealing with egg allergies, following a vegan diet, or just ran out of eggs, I’ve got you covered.
After testing tons of methods in my kitchen (and making plenty of messes along the way!), I’ve put together this ultimate guide to egg substitutes for breading chicken. These alternatives won’t just work in a pinch—some might become your new go-to method!
Why Do We Use Eggs for Breading Anyway?
Before diving into substitutes let’s understand what eggs actually do in the breading process
- Moisture: Eggs provide wetness that helps dry ingredients stick
- Binding: The proteins act like glue, holding breading to the chicken
- Browning: They help create that beautiful golden-brown color
- Flavor: They add a subtle richness
- Crispiness: They contribute to that perfect crunch
Any good substitute needs to handle at least some of these jobs. While nothing works exactly like eggs, you’d be surprised how well some alternatives perform!
My Top 9 Egg Substitutes for Breading Chicken
After testing numerous options here are my favorite egg alternatives for breading chicken ranked from best to “still pretty decent”
1. Flour/Starch and Water Slurry
This super simple option was the biggest surprise in my tests It produced incredibly crunchy chicken with excellent coating adhesion
How to use it:
- Mix equal parts flour and water (1:1 ratio)
- Whisk until smooth (no lumps!)
- For lighter consistency, use 2:1 water-to-flour ratio
Why it works: The slurry creates a sticky surface that breadcrumbs cling to beautifully. Plus, it’s something you definitely already have in your kitchen!
Pro tip: You can substitute the flour with cornstarch, arrowroot powder, chickpea flour, or rice flour for different textures and dietary needs.
2. Ground Flaxseed and Water
This popular vegan egg substitute works amazingly for breading too.
How to use it:
- Mix 1 tablespoon ground flaxseed with 3 tablespoons water
- Let sit for 5 minutes to thicken
- Use as you would beaten egg
Why it works: Flaxseed creates a gel-like consistency similar to whisked eggs. The texture is kinda scary how close it is to real eggs!
Note: This will give your breading a slightly nutty flavor and darker color, which I personally love, but it’s definitely noticeable.
3. Buttermilk
Buttermilk is a southern fried chicken staple for good reason!
How to use it:
- Soak chicken in buttermilk for 30+ minutes (overnight is even better)
- Remove and dredge in breading mixture
Why it works: The thick, tangy liquid clings well to chicken and helps tenderize it at the same time.
DIY buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 10 minutes.
4. Heavy Cream
Heavy cream provides excellent adhesion and promotes good browning.
How to use it:
- Simply dip chicken pieces in heavy cream before breading
- Don’t let it sit too long before frying or the breading may become soggy
Why it works: The fat content and thick consistency help breading stick while promoting browning.
Vegan option: Coconut cream can work similarly but will add coconut flavor.
5. Plain Milk (Animal or Plant-Based)
Simple but effective, milk works surprisingly well.
How to use it:
- Dip chicken in milk before coating with breading
- Works with any type of milk (cow, almond, soy, etc.)
Why it works: Provides enough moisture for breading to stick, though the coating will be thinner than with eggs.
Pro tip: For better results with slick surfaces (like eggplant skin), thicken milk with a spoonful of yogurt or mayonnaise.
6. Aquafaba (Chickpea Liquid)
That liquid you usually drain from canned chickpeas is actually liquid gold for egg replacement!
How to use it:
- Whisk the liquid with a fork before using
- Use as you would beaten eggs
Why it works: Aquafaba has similar proteins to egg whites, creating a sticky surface for breading.
Bonus: It’s practically free if you’re already using canned chickpeas!
7. Mayonnaise
Mayonnaise creates a rich, full coating but can be tricky to apply evenly.
How to use it:
- Thin slightly with water or milk for easier application
- Spread a thin layer over chicken
Why it works: Mayo is mostly oil and eggs anyway, so it makes sense as a substitute.
Note: Some mayo can be egg-based, so check ingredients if avoiding eggs for allergy reasons.
8. Mustard
Mustard adds flavor while helping breading stick.
How to use it:
- Brush a thin layer onto chicken
- Works best with complementary seasonings
Why it works: Naturally sticky consistency makes a good binding agent.
Caution: Use sparingly to avoid overwhelming the flavor of your chicken.
9. Vegetable Oil
While not as effective as other options, oil can work in a total pinch.
How to use it:
- Lightly brush chicken with oil before breading
- Press breading firmly to help it stick
Why it works: Creates a slightly tacky surface for breading to cling to.
My Step-by-Step Method for Perfect Eggless Breaded Chicken
Here’s my foolproof method that works with any of the substitutes above:
- Prep the chicken: Pat chicken pieces completely dry with paper towels
- Season: Salt chicken pieces lightly and let sit for 5 minutes
- First dredge: Coat in flour seasoned with your favorite spices
- Wet coating: Dip in your chosen egg substitute
- Final coating: Press firmly into breadcrumbs or second coating
- Rest: Let sit for 5-10 minutes for coating to set (super important step!)
- Cook: Fry, bake, or air-fry until golden and internal temp reaches 165°F
Pro Tips for Eggless Breading Success
After much trial and error, here’s what I’ve learned makes the biggest difference:
- Double dredge for thicker coating: Repeat the wet-dry steps for extra crunch
- Don’t skip the resting step: Those 5-10 minutes help the coating adhere
- Season every layer: Add flavor to your flour, egg substitute, AND breading
- Cook at the right temperature: For frying, 325-375°F is the sweet spot
- Use a rack when baking: Elevates chicken for better air circulation
- Don’t overcrowd your pan: Leave space between pieces for proper crisping
Common Questions About Eggless Chicken Breading
Which substitute is closest to using real eggs?
The flaxseed mixture and flour slurry tied for the closest results in my tests. Flaxseed adds more flavor but also the most egg-like binding properties.
Will my breading be as crunchy without eggs?
Yes! Several substitutes like the flour slurry actually produced CRUNCHIER results than eggs in my side-by-side tests.
Do I need to adjust cooking times?
Typically no, but watch closely the first time you try a new method. Some substitutes (especially mayo) can brown faster.
Which option is best for gluten-free breading?
Aquafaba or a cornstarch slurry work great with gluten-free breadcrumbs or coating.
Can I use these methods for things besides chicken?
Absolutely! These substitutes work great for breading vegetables, fish, pork, or anything else you’d typically bread with eggs.
Why I’ll Never Go Back to Eggs for Some Recipes
After extensive testing, I’ve actually found I PREFER some of these substitutes to eggs for certain recipes. The flour slurry creates an incredibly crunchy coating that stays crispy longer than egg-based breading. Buttermilk-soaked chicken is more tender and flavorful. And the flaxseed method adds a nutty dimension that works beautifully with certain seasonings.
So next time you’re out of eggs or cooking for someone with allergies, don’t worry! These substitutes aren’t just “good enough”—they might become your new favorites.
This post was originally published on September 23, 2025, and has been updated with new information and testing results.
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.