So you’re all set to make that crispy fried chicken recipe you’ve been craving, and then – disaster strikes! You open the fridge and realize you’re completely out of eggs. Been there done that! Or maybe you’re avoiding eggs due to allergies or dietary preferences. Whatever your reason I’ve got great news – you can still make amazing fried chicken without eggs!
I’ve personally tested tons of egg alternatives for breading chicken (and other foods too!) and I’m excited to share my findings with you. Let’s dive into what works best and why.
Why Do Traditional Recipes Use Eggs for Fried Chicken?
Before jumping into the alternatives, let’s understand why eggs are usually used in the first place:
- Binding agent: Eggs help flour and breadcrumbs stick to the chicken
- Crispiness enhancer: They create that golden, crunchy exterior we all love
- Moisture retention: Eggs help keep the chicken juicy inside
- Flavor booster: They add a subtle richness to the coating
But guess what? Several other ingredients can perform these same functions!
My Top 9 Egg Substitutes for Fried Chicken (Ranked!)
After testing numerous methods, I’ve ranked these substitutes from best to “still pretty darn good”:
1. Flour/Starch and Water Slurry
This super simple option is my absolute favorite! Just mix equal parts flour and water (I use a 1:1 ratio) to create a slurry with a consistency similar to heavy cream.
Why it works great:
- Uses ingredients you definitely have on hand
- Creates an incredibly crunchy coating
- You can adjust thickness by adding more water or flour
- Works with any type of flour or starch (cornstarch, arrowroot, chickpea flour, rice flour)
How to use it:
Make a smooth mixture of equal parts flour and water. Dip your chicken in flour first, then the slurry, then your final coating of breadcrumbs or seasoned flour.
The result? Super crunchy chicken that might even be better than using eggs! I was shocked at how well this simple substitute worked.
2. Ground Flaxseed and Water
This healthy option creates a gel-like consistency similar to whisked eggs.
Why it works great:
- Creates a sticky mixture that helps breading adhere well
- Adds nutritional benefits
- Works for vegans and those with egg allergies
How to use it:
Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it thickens. Use it just like you would beaten eggs.
My experience: The texture was amazingly similar to eggs – kinda freaky actually! The coating stuck perfectly, though it did give the breading a slightly nutty taste and darker color. I personally enjoyed this flavor, but it’s something to consider.
3. Buttermilk
Buttermilk is a classic in Southern fried chicken for good reason!
Why it works great:
- Tenderizes the chicken while helping coating stick
- Adds a pleasant tangy flavor
- Creates a nice, thick coating
How to use it:
Soak chicken in buttermilk for at least 30 minutes (overnight is even better!), then dredge in your flour or breadcrumb mixture.
Quick tip: 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
This rich option creates a nicely adhered coating.
Why it works great:
- Thicker than milk, so helps breading stick better
- Adds richness to the flavor
- Creates a sturdy coating
How to use it:
Simply dip chicken in heavy cream before coating with flour or breadcrumbs.
Vegan alternative: Coconut cream works similarly but will add some coconut flavor.
5. Milk (Any Type)
Plain milk is probably the most convenient substitute since most of us have it on hand.
Why it works great:
- Super accessible
- Works with any type of milk (dairy or plant-based)
- Creates a lighter, still crispy coating
How to use it:
Dip chicken in milk before coating with flour or breadcrumbs.
My note: I found milk worked better for chicken than for vegetables with shiny skins (like eggplant). If you want a thicker coating, try adding a spoonful of yogurt or mayonnaise to the milk.
6. Aquafaba (Chickpea Liquid)
This magical liquid from canned chickpeas works surprisingly well!
Why it works great:
- Free if you’re using canned chickpeas anyway
- Great vegan option
- Creates a nice crispy coating
How to use it:
Whisk the aquafaba with a fork until slightly frothy, then use as you would eggs.
Pro tip: Don’t throw away that chickpea liquid next time – freeze it for future fried chicken emergencies!
7. Yogurt
Plain yogurt makes a great binder with bonus flavor.
Why it works great:
- Thick consistency helps breading stick well
- Adds tanginess
- Also tenderizes the meat
How to use it:
Coat chicken in a thin layer of yogurt before dipping in flour or breadcrumbs. If it’s too thick, thin it slightly with water.
8. Mayonnaise or Other Sauces
This might sound unusual, but mayo and other creamy sauces can work well!
Why it works great:
- Creates full coverage
- Adds moisture and flavor
- Works with vegan mayo too
How to use it:
Spread a thin layer of mayo (or mustard, sour cream, yogurt, etc.) on the chicken before breading.
My experience: The coating was good but sometimes unstable. I recommend thinning thicker sauces with a bit of water or milk for easier application.
9. Cornstarch and Water Slurry
Similar to the flour slurry but creates an extra light coating.
Why it works great:
- Creates exceptionally crispy results
- Works well for gluten-free needs
- Light and airy texture
How to use it:
Mix 1-2 tablespoons cornstarch with 1 cup of milk or water until smooth.
Substitutes to Avoid
In my testing, a few options just didn’t work well:
- Vegetable oil: The breading fell right off when frying
- Melted butter: Created patchy coverage and a too-buttery taste
Tips for the Crispiest Egg-Free Fried Chicken
- Double-dredge for extra crunch: Dip in flour, then your substitute, then flour again
- Let the coating rest briefly: A 5-10 minute rest helps the coating set
- Maintain proper oil temperature: Use a thermometer to keep oil at 350°F
- Don’t overcrowd the pan: Fry in batches to maintain oil temperature
- Drain on a wire rack: This prevents the bottom from getting soggy
Another Option: Try Battering Instead of Breading
If you’re still struggling with egg-free breading, consider making a batter instead! Batters naturally don’t need eggs and can be just as crispy and delicious.
A simple batter can be made with:
- Flour
- Seasonings (like salt, pepper, paprika, garlic powder)
- Liquid (water, milk, beer, or soda)
- Leavening agent (baking powder)
Flavor Boosters for Your Egg-Free Coating
To add extra flavor to your coating, try adding these to your flour mixture:
- Garlic powder
- Paprika
- Cayenne pepper
- Italian herbs
- Parmesan cheese (for non-vegans)
- Nutritional yeast (for vegans)
My Final Thoughts
After trying all these methods, I gotta say I was super surprised that the simple flour and water slurry worked the best! It just goes to show that sometimes the simplest solution is the most effective.
The buttermilk and flaxseed options were close runners-up, especially if you’re looking for different flavor profiles. And if you’re in a real pinch, just regular milk works pretty darn well too.
The beauty of cooking is experimenting, so don’t be afraid to try different substitutes to see which one you prefer. You might even discover that you like the egg-free version better than the traditional recipe!
Have you tried any of these egg substitutes for fried chicken? Or do you have another favorite method I didn’t mention? I’d love to hear about your experiences in the comments below!
Happy frying!
Note: This article was last updated on September 11, 2025, to include my latest test results and reader feedback.
Which Adds Best Taste
The egg substitutes that add the most flavor to fried chicken are:
- Buttermilk: Its tangy, rich flavor enhances the taste of the chicken while tenderizing the meat. Kefir milk which is similar is also effective.
- Yogurt: Adds a creamy, slightly tangy flavor that complements the spices in the coating.
Which Substitutes Result In Crispiest Chicken
The egg substitutes that result in the crispiest coating for fried chicken are:
- Buttermilk: Its acidity helps tenderize the chicken and create a crisp, well-adhered coating when fried.
- Cornstarch and Water Slurry: Cornstarch is known for creating a light, crispy texture, making this mixture a great alternative to eggs.
- Aquafaba (Chickpea Liquid): When whisked, aquafaba creates a frothy texture that binds well to the coating and produces a crispy crust.
- Milk and Flour Mixture: The added flour thickens the milk and helps create a crunchy, crispy layer.
Better Chicken Cutlets Without The Mess
FAQ
What can I use to substitute eggs for fried chicken?
How do you get batter to stick to chicken without eggs?
Use milk as a binding agent so bread sticks. Add the tenders to the bowl of breadcrumbs, one or just a couple at a time, and pat to coat thoroughly. Chicken submerged in breadcrumbs. Shake of the extra crumbs from each piece of chicken before placing carefully into the pan.
What is a good binder for fried chicken?
The best binders for fried chicken are traditionally buttermilk and eggs, which provide a wet base for the flour and crumbs to stick to, ensuring a thick, crispy coating. Other excellent binders include mayonnaise, which is essentially oil and eggs, or even pickle juice, all working to create a surface for the breading to adhere to. A seasoned flour dredge and a double-dredging technique further enhance the coating’s adhesion and crispness.