Eggless Oven Fried Chicken Tenders Recipes (2024)

FAQs

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

Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.

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.

Breadcrumb Coating – Egg Substitutes

If there are no eggs in the house, or if you simply don't want to use eggs, there are a number of possible alternatives. Milk, cream, yoghurt or condensed milk can all be used instead. You can also try making a thin paste with flour, salt, pepper and water.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

How do you make batter without eggs? The best egg substitute for frying is a flour and water slurry. Mix equal parts flour and water or a small bowl and whisk thoroughly. For a lighter consistency, opt for a 2:1 ratio of water to flour.

In the small bowl, pour the milk over the tenders. 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. Shake of the extra crumbs from each piece of chicken before placing carefully into the pan.

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.

Do you do egg or flour first for fried chicken? No eggs are used in this recipe, because it's not needed. Instead I use a mild hot sauce as a binder, and it works wonderfully! If you're not a fan of using hot sauce you can indeed use two lightly beaten eggs as a binder.

What can I use as a substitute for eggs when frying 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.

Can you coat chicken in milk instead of egg? ›

As long as you coat the cutlets in a layer of flour first, you can substitute milk in place of eggs for the next layer. The combination of flour and milk will create a sticky coating that breadcrumbs can adhere to. Can you use panko instead of breadcrumbs?

Chinese stir-fried chicken is extra tender due to the velveting technique. Chicken is sliced into thin, even-sized pieces and then marinated briefly in a mix of baking soda, cornstarch, wine, and seasoning. This seals in moisture and tenderizes the chicken.

We recommend marinating your chicken in buttermilk or yogurt overnight, but if it's urgent, then an hour will do. However, the texture of the chicken won't be as even as chicken marinated overnight. The process is simple: you only have to immerse the chicken in a container with enough yogurt or buttermilk and seal it.

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.

Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.