How to Make Fried Chicken Without Eggs Recipe

Fried chicken is a beloved dish worldwide, known for its crispy exterior and juicy interior. While many recipes call for eggs in the batter, you can achieve the same delicious results without them. This guide will show you how to make fried chicken without eggs, offering several alternatives to ensure your chicken is just as crispy and flavorful.

Ingredients

Before we dive into the instructions, let’s gather all the ingredients you’ll need:

Main Ingredients

• 4 chicken thighs or drumsticks
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
• 1 cup milk (as an egg substitute)
• Vegetable oil for frying

Optional Ingredients

• 1 teaspoon dried herbs (thyme, oregano, or basil) for added flavor
• 1/2 teaspoon baking powder (for extra crispiness)

Instructions

Step 1: Prepare the Chicken

1. Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This step is crucial for getting a crispy coating.
2. Season the Chicken: In a bowl, mix the salt, black pepper, paprika, garlic powder, and onion powder. Rub this seasoning mixture all over the chicken pieces. Let them sit for at least 30 minutes to absorb the flavors.

Step 2: Prepare the Coating

1. Dry Ingredients: In a large bowl, combine the flour, cornstarch, and optional baking powder. Mix well.
2. Wet Ingredients: Pour the milk into a separate bowl. If you want a thicker coating, you can add a tablespoon of vinegar to the milk to make a quick buttermilk substitute.

Step 3: Coat the Chicken

1. Dredge in Flour: Take a piece of chicken and dredge it in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
2. Dip in Milk: Dip the flour-coated chicken into the milk, allowing any excess to drip off.
3. Second Dredge: Return the chicken to the flour mixture for a second coating. This double-dipping method ensures a thick, crispy crust.

Step 4: Fry the Chicken

1. Heat the Oil: Pour vegetable oil into a large, deep skillet or a Dutch oven to a depth of about 1 inch. Heat the oil to 350°F (175°C). Use a kitchen thermometer to maintain the correct temperature.
2. Fry the Chicken: Carefully place the chicken pieces into the hot oil, skin side down. Fry in batches to avoid overcrowding the pan. Cook each piece for about 8-10 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
3. Drain the Chicken: Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This keeps the chicken crispy.

Alternative Cooking Methods

• Oven-Baked: Preheat the oven to 400°F (200°C). Place the coated chicken on a greased baking sheet and spray with cooking oil. Bake for 25-30 minutes, flipping halfway through, until crispy and cooked through.
• Air Fryer: Preheat the air fryer to 375°F (190°C). Place the chicken in a single layer and cook for 20-25 minutes, shaking the basket halfway through for even cooking.

Tips and Variations

Tips for the Perfect Fried Chicken

• Consistency: Ensure the oil temperature remains steady at 350°F (175°C) for even cooking.
• Seasoning: Don’t skimp on seasoning the flour mixture. This adds depth to the crust.
• Resting: Let the chicken rest on a wire rack after frying to maintain crispiness.

Variations

• Spicy Kick: Add extra cayenne pepper or hot sauce to the milk mixture for a spicier version.
• Herb-Infused: Mix dried herbs like thyme, oregano, or basil into the flour for a fragrant crust.
• Gluten-Free: Use gluten-free flour and cornstarch for a gluten-free option.

Substitutions for Eggs

• Buttermilk Alternative: Use a mix of milk and vinegar as a substitute for buttermilk.
• Water: For a lighter coating, you can use water instead of milk.
• Yogurt: Plain yogurt thinned with a bit of water can also act as a binder.

Nutritional Information

Here’s the approximate nutritional breakdown per serving (one piece of fried chicken):

• Calories: 320
• Protein: 20g
• Carbohydrates: 15g
• Fat: 20g
• Fiber: 1g
• Sodium: 600mg

Conclusion

Making fried chicken without eggs is not only possible but also easy and delicious. By using milk or other substitutes, you can achieve that classic crispy texture and savory flavor. Try this recipe and discover how satisfying homemade fried chicken can be. Don’t forget to share your results and any personal tweaks in the comments below.