Eggless Oven Fried Chicken Tenders Recipes (2024)

FAQs

How do you get breading to stick to chicken without eggs? ›

To make the chicken coating stick without using eggs, you can dip the chicken pieces in a liquid such as oil or melted butter, then roll them in your desired coating mixture, such as breadcrumbs or seasoned flour. The oil or melted butter will act as the binding agent to help the coating adhere to the chicken.

There are several options you can use as an egg substitute when frying chicken. Some popular alternatives include buttermilk, yogurt, mayonnaise, milk, or even a simple flour-water mixture.

Flour and water is one of the most simple yet effective substitutes for eggs in fried chicken. To make this substitute, you can easily use a 1:1 ratio. This means that you simply need to combine equal parts of flour and water to make a thick paste. Make sure that there are no lumps in the mixture.

The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.

Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.

Crushed nuts will add extra flavour and nutrients to your dish that you don't get with standard breadcrumbs. Try adding a crushed almond, pecan, walnut or cashew crust to meat and chicken.

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

Wet Protein → Dry Flour

No matter how well you dry the chicken, it will still have a rather moist surface. If you dipped it directly in the egg, it would slip right off, leaving nothing for the breadcrumbs or panko to cling to. Dipping the chicken in the flour forms an even base.

What happens if you fry chicken without oil? ›

By frying chicken without oil, you can reduce the calorie count and create a lighter, healthier dish without compromising on taste or texture.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

5 Answers. Also you can just substitute out a fat instead of the egg wash, dredge the food in flour, then dip in whatever oil you may prefer (corn, olive, coconut, etc.) coating completely, but be sure to press firmly into the breading (Outer coating).

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.