Are you craving some crispy, golden fried chicken but just realized you’re out of eggs? Or maybe you’re avoiding eggs due to allergies or dietary preferences? Don’t worry – I’ve got your back! After testing multiple methods in my kitchen, I can confidently say that making amazing fried chicken without eggs is not only possible but can be downright delicious.
Eggs are traditionally used in fried chicken recipes to help the coating stick to the chicken and provide moisture. But there are plenty of egg alternatives that work just as well (and some might argue, even better). Let’s dive into how you can achieve that perfect crunch without cracking a single egg!
Why Do Traditional Recipes Use Eggs for Fried Chicken?
Before we jump into alternatives. it helps to understand what role eggs play in traditional fried chicken
- Eggs act as a binder to help the flour or breadcrumbs stick to the chicken
- They provide moisture to keep the chicken juicy during frying
- The proteins in eggs help create that golden, crispy coating we all love
But guess what? We can replicate all these functions without eggs!
6 Best Egg Substitutes for Perfect Fried Chicken
1. Buttermilk
Buttermilk is probably the most popular egg alternative for fried chicken – and for good reason!
How to use it:
- Soak chicken pieces in buttermilk for at least 30 minutes (overnight in the fridge is even better)
- The acidity tenderizes the chicken while helping the coating stick
- After soaking, dredge in seasoned flour and fry
No buttermilk on hand? Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for about 10 minutes until slightly thickened.
2. Milk or Milk and Flour Slurry
Plain milk works in a pinch, but works even better when combined with flour.
How to use it:
- For a simple approach: Dip floured chicken pieces into milk, then roll in seasoned flour or breadcrumbs
- For a better bind: Mix equal parts milk and flour to create a slurry, then use this as your wet ingredient
- Whole milk works best, but any type will do (including plant-based options)
Pro tip: Add a pinch of baking powder to your milk-flour mixture for a lighter, fluffier coating.
3. Yogurt
Plain yogurt creates an amazingly tender chicken with a tangy flavor that’s hard to beat.
How to use it:
- Coat chicken pieces in a thin layer of yogurt (regular or Greek)
- If the yogurt is too thick, thin it slightly with a bit of water
- Dredge the yogurt-coated chicken in seasoned flour or breadcrumbs
- The yogurt helps the coating stick while adding moisture and flavor
4. Mayonnaise or Creamy Sauces
Surprised? Don’t be! Mayo works wonders as a coating agent.
How to use it:
- Spread a thin layer of mayo over the chicken pieces
- You can also use other creamy sauces like mustard, sour cream, or hummus
- Then dredge in flour or breadcrumbs before frying
- Avoid sugary sauces as they may burn during frying
5. Cornstarch and Water Slurry
This simple mixture is my go-to when I want extra-crispy chicken.
How to use it:
- Whisk 1-2 tablespoons of cornstarch into 1 cup of water (or milk for more richness)
- Adjust thickness as needed – it should be similar to beaten eggs
- Dip floured chicken into the slurry, then coat with flour again
- The cornstarch helps create an exceptionally crispy crust
6. Aquafaba (Chickpea Liquid)
This vegan option might sound strange, but works surprisingly well!
How to use it:
- Drain the liquid from a can of chickpeas
- Whisk it until slightly foamy
- Use just like you would beaten eggs
- It’s especially good if you’re looking for a lighter coating
My Favorite Eggless Fried Chicken Recipe
Here’s a recipe that I’ve perfected over time, using a combination of cornstarch and flour for maximum crispiness:
Ingredients:
- 3 pounds chicken pieces (drumsticks or thighs work best)
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon salt
- ½ tablespoon baking powder
- 1 cup water
- Oil for frying (enough to fill a deep skillet with 1 inch of oil)
Instructions:
- In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
- Slowly whisk in water until you have a smooth batter.
- Heat oil in a deep skillet to about 350°F (175°C). If you don’t have a thermometer, drop a bit of flour into the oil – if it sizzles and floats, you’re good to go!
- Dip each piece of chicken into the batter, allowing excess to drip off.
- Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pan.
- Reduce heat to medium or medium-high and fry for about 15-18 minutes, turning halfway through.
- Chicken is done when golden brown and internal temperature reaches 165°F.
- Place on a cooling rack (not paper towels, which can make it soggy) and let rest for 5 minutes before serving.
Tips for Extra Crispy Egg-Free Fried Chicken
Want to take your fried chicken to the next level? Here are some pro tips:
- Use half flour, half cornstarch in your coating – cornstarch prevents gluten development, resulting in a crispier crust
- Let thick coatings drip well before frying to prevent soggy breading
- Maintain proper oil temperature – around 350°F (175°C) is ideal; too cold makes greasy chicken, too hot and the coating falls off
- Don’t overcrowd the pan – fry in batches if needed
- Cook on a wire rack after frying instead of paper towels to maintain crispiness
- Consider a dry brine – seasoning your chicken with salt a few hours before cooking helps it retain moisture
FAQ: Common Questions About Egg-Free Fried Chicken
Can I use these substitutes for other fried foods too?
Absolutely! These egg alternatives work great for onion rings, fried zucchini, mozzarella sticks, and more.
Which substitute gives the crispiest result?
The buttermilk, cornstarch slurry, and aquafaba typically yield the crispiest results. The cornstarch-flour combination is my personal favorite for maximum crunch.
How do I know when my chicken is fully cooked?
The safest way is to use a meat thermometer – chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part – the meat should be white, not pink, and juices should run clear.
Should I wash my chicken before cooking?
According to the USDA, you should not wash chicken before cooking. Water can splash bacteria up to 3 feet around your sink! Instead, cooking to the proper temperature will kill any bacteria present.
Can I make fried chicken ahead of time?
Yes! You can make fried chicken up to 4 days ahead of time. Store in an airtight container in the fridge, then reheat in the oven or air fryer for best results.
The Best Side Dishes for Fried Chicken
No fried chicken meal is complete without some classic sides! Here are some perfect pairings:
- Mashed potatoes and gravy
- Cornbread or biscuits
- Green beans or collard greens
- Coleslaw
- Corn on the cob
- Black-eyed peas
- Mac and cheese
Wrapping Up
See? You don’t need eggs to make amazing fried chicken! Whether you’re dealing with allergies, dietary restrictions, or just ran out of eggs, these alternatives will help you achieve that perfect crispy crust and juicy interior we all crave.
My personal favorite is the cornstarch-water slurry combined with a flour-cornstarch coating, but I encourage you to experiment with different methods to find your perfect match. The beauty of cooking is making it your own!
Next time you’re craving fried chicken but don’t have eggs on hand, don’t sweat it – just grab one of these alternatives and get frying. Your taste buds (and maybe your wallet too!) will thank you.
What’s your go-to method for making fried chicken? Have you tried any of these egg substitutes? I’d love to hear about your experiences in the comments!
How to serve fried chicken
Serve it with a side of mashed potatoes and gravy, cornbread and green beans, corn, coleslaw, or collard greens for a good old southern meal.
Fried chicken is commonly eaten with mashed potatoes and gravy or country gravy.
Another common sides is biscuits, like my buttermilk biscuits without buttermilk.
Cornbread is also a popular side for fried chicken. Cornbread muffins and cornbread without buttermilk are delicious options.
As for veggies: green beans, black eyed peas, okra, corn, collared greens, or coleslaw are all eaten alongside fried chicken.
SHOULD YOU WASH CHICKEN?
According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.