8 Egg Substitutes for Frying Chicken

My top recommendation is to use flour and water as an egg substitute for frying chicken. It’s really quite simple to do. Here’s a basic method to follow:

1. Prepare the Flour Mixture: Start by mxing all-purpose flour with water to create a thick paste. I use the 2:1 ratio, so 2 tablespons of water to 1 tablespoon of flour. The consistency should be similar to pancake batter, thick enough to coat the chicken but still spreadable. Just increase the quantities of flour and water until you have enough to coat the amount of chicken you are cooking.
2. Seasoning: Optionally, you can season the flour mixture with your favorite spices and herbs. Common seasonings include salt, pepper, paprika, garlic powder, and onion powder.
3. Coating the Chicken: Dip each piece of chicken into the flour mixture, making sure to coat it evenly on all sides. Shake off any excess flour before proceeding to the next step.
4. Double Dipping (Optional): For extra crispy chicken, you can double dip the chicken. After coating the chicken in the flour mixture, dip it again into water or buttermilk. Finally coat them again in the flour mixture.
5. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
6. Fry Until Golden Brown: Fry the chicken pieces until they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
7. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. You can place the chicken in a warm oven until you are ready to serve.
8. Serve: Serve the crispy fried chicken hot and enjoy!

By following these simple steps, you can achieve crispy and flavorful fried chicken using a flour and water mixture as an egg substitute. Feel free to customize the seasonings and adjust the thickness of the flour mixture to suit your taste preferences.

Using plain yogurt as an egg substitute for frying chicken is a simple process. Here’s how you can do it:

1. Prepare the Yogurt Mixture: Start by pouring plain yogurt into a shallow dish. You can use Greek yogurt or regular yogurt, but make sure it’s plain and not flavored. You can also use fat-free yogurt if you need a healthy option, but remember the yogurt will be slightly runnier.
2. Thin the Yogurt (Optional): If the yogurt is too thick, you can thin it out with a bit of water or milk to achieve a more pourable consistency. This will help the breading adhere better to the chicken.
3. Seasoning: Optionally, you can season the yogurt with salt, pepper, garlic powder, paprika, or any other seasonings of your choice to add flavor to the chicken.
4. Coating the Chicken: Dip each piece of chicken into the yogurt mixture, ensuring it is evenly coated on all sides. Make sure to shake off any excess yogurt before proceeding to the next step.
5. Breading: After coating the chicken in yogurt, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
6. Double Coating (Optional): For an extra crispy coating, you can double coat the chicken by dipping it back into the yogurt mixture and then back into the breading mixture again.
7. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
8. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
9. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
10. Serve: Serve the crispy fried chicken hot and enjoy!

Using plain yogurt as an egg substitute adds moisture to the chicken while helping the breading adhere, resulting in deliciously crispy and flavorful fried chicken. Feel free to experiment with different seasonings and breading mixtures to customize the flavor to your liking.

Using mashed avocado as an egg substitute for frying chicken is a creative and healthy option. Here’s how you can do it:

1. Prepare the Avocado Mixture: Start by mashing ripe avocado in a bowl until smooth. You can use a fork or a potato masher to achieve the desired consistency.
2. Seasoning (Optional): Optionally, you can add seasonings to the mashed avocado to enhance the flavor of the chicken. Consider adding salt, pepper, garlic powder, or any other spices you enjoy.
3. Coating the Chicken: Dip each piece of chicken into the mashed avocado, ensuring it is evenly coated on all sides. The natural creaminess of the avocado will help the breading adhere to the chicken.
4. Breading: After coating the chicken in mashed avocado, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
5. Double Coating (Optional): For extra crispiness, you can double coat the chicken by dipping it back into the mashed avocado and then into the breading mixture again.
6. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
7. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
8. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
9. Serve: Serve the crispy fried chicken hot and enjoy!

Using mashed avocado as an egg substitute adds a creamy texture to the chicken while providing healthy fats and nutrients. Experiment with different seasonings and breading mixtures to customize the flavor to your liking.

Using carbonated water as an egg substitute for frying chicken can result in a wonderfully light and crispy coating. Here’s how you can do it:

1. Prepare the Chicken: Start by preparing your chicken pieces. You can use boneless chicken breasts, thighs, or drumsticks, depending on your preference.
2. Carbonated Water Bath: Pour carbonated water into a shallow dish or bowl. The carbonation in the water will help create air pockets in the batter, resulting in a lighter and crispier coating. Make sure the carbonated water is cold for best results.
3. Seasoning (Optional): Optionally, you can season the carbonated water with salt, pepper, garlic powder, or any other spices you like to add flavor to the chicken.
4. Coating the Chicken: Dip each piece of chicken into the carbonated water, ensuring it is fully submerged. Allow any excess water to drip off before proceeding to the next step.
5. Breading: After dipping the chicken in the carbonated water, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
6. Double Coating (Optional): For extra crispiness, you can double coat the chicken by dipping it back into the carbonated water and then into the breading mixture again.
7. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
8. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
9. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
10. Serve: Serve the crispy fried chicken hot and enjoy!

Using carbonated water as an egg substitute adds a unique texture to the chicken while helping to create a light and airy coating. Experiment with different seasonings and breading mixtures to customize the flavor to your liking.

Using buttermilk as an egg substitute for frying chicken is a classic and flavorful option. Here’s how you can do it:

1. Prepare the Buttermilk Marinade: Start by pouring buttermilk into a shallow dish or bowl. Buttermilk adds moisture and tanginess to the chicken while helping the breading adhere.
2. Seasoning (Optional): If you like, you can season the buttermilk with salt, pepper, garlic powder, paprika, or any other spices you enjoy to enhance the flavor of the chicken.
3. Marinate the Chicken: Place the chicken pieces into the buttermilk mixture, ensuring they are fully submerged. Allow the chicken to marinate for at least 30 minutes, or if you plan ahead, overnight in the refrigerator. This helps tenderize the chicken and infuse it with flavor.
4. Coating the Chicken: After marinating, remove the chicken from the buttermilk and allow any excess to drip off. Then, dredge the chicken pieces in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
5. Double Coating (Optional): For extra crispy chicken, you can double coat the chicken by dipping it back into the buttermilk and then into the breading mixture again.
6. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
7. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
8. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
9. Serve: Serve the crispy fried chicken hot and enjoy!

Using buttermilk as an egg substitute adds flavor and moisture to the chicken while helping to create a crispy and golden-brown crust. Feel free to experiment with different seasonings and breading mixtures to customize the flavor to your liking.

Using olive oil as an egg substitute for frying chicken is a healthy and flavorful option. Here’s how you can do it:

1. Prepare the Olive Oil Mixture: Start by pouring olive oil into a shallow dish or bowl. You can use extra virgin olive oil for its robust flavor or a lighter olive oil depending on your preference.
2. Seasoning (Optional): Optionally, you can season the olive oil with salt, pepper, garlic powder, paprika, or any other spices you enjoy to enhance the flavor of the chicken.
3. Coating the Chicken: Dip each piece of chicken into the olive oil. Roll the chicken pieces in the oil to ensure thy are evenly coated on all sides. The olive oil will help the breading adhere to the chicken and add richness to the flavor.
4. Breading: After coating the chicken in olive oil, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
5. Double Coating (Optional): For extra crispy chicken, you can double coat the chicken by dipping it back into the olive oil and then into the breading mixture again.
6. Frying: Heat olive oil in a frying pan or skillet over medium heat. Once the oil is hot, carefully place the coated chicken pieces into the pan, making sure not to overcrowd it.
7. Cook Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety. Depending on the thickness of the chicken, this usually takes about 5-7 minutes per side.
8. Drain Excess Oil: Once cooked, remove the chicken from the pan and place it on a wire rack or paper towels to drain any excess oil.
9. Serve: Serve the crispy fried chicken hot and enjoy!

Using olive oil as an egg substitute adds a distinctive flavor to the chicken while providing healthy fats and nutrients. Experiment with different seasonings and breading mixtures to customize the flavor to your liking.

This is one that sounds a bit strange, but it actually works really well. Using mayonnaise as an egg substitute for frying chicken is a simple and effective method that results in a crispy and flavorful coating. Here’s how you can do it:

1. Prepare the Chicken: Start by preparing your chicken pieces. You can use boneless chicken breasts, thighs, or drumsticks, depending on your preference.
2. Coat with Mayonnaise: Spread a thin layer of mayonnaise over each piece of chicken. Make sure to coat the chicken evenly on all sides. The mayonnaise will act as a binder, helping the breading stick to the chicken while adding moisture and flavor.
3. Seasoning (Optional): Optionally, you can season the chicken with salt, pepper, garlic powder, paprika, or any other spices you enjoy to enhance the flavor.
4. Breading: After coating the chicken with mayonnaise, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
5. Double Coating (Optional): For extra crispiness, you can double coat the chicken by spreading another thin layer of mayonnaise over the breaded chicken and then dredging it in the breading mixture again.
6. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
7. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
8. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
9. Serve: Serve the crispy fried chicken hot and enjoy!

Using mayonnaise as an egg substitute adds richness and flavor to the chicken while ensuring a crispy and golden-brown crust. Experiment with different seasonings and breading mixtures to customize the flavor to your liking.

Using heavy cream as an egg substitute for frying chicken is a decadent and flavorful option that adds richness to the coating. Here’s how you can do it:

1. Prepare the Chicken: Start by preparing your chicken pieces. You can use boneless chicken breasts, thighs, or drumsticks, depending on your preference.
2. Coat with Heavy Cream: Pour heavy cream into a shallow dish or bowl. Dip each piece of chicken into the heavy cream, ensuring it is fully coated on all sides. The heavy cream will act as a binder, helping the breading adhere to the chicken while adding moisture and richness.
3. Seasoning (Optional): Optionally, you can season the chicken with salt, pepper, garlic powder, paprika.
4. Breading: After coating the chicken with heavy cream, dredge it in your favorite breading mixture. This could be seasoned flour, breadcrumbs, cornmeal, or a combination of these.
5. Double Coating (Optional): For extra crispiness, you can double coat the chicken by dipping it back into the heavy cream and then dredging it in the breading mixture again.
6. Frying: Heat oil in a frying pan or deep fryer to the appropriate temperature for frying chicken (usually around 350°F or 175°C). Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
7. Fry Until Golden Brown: Fry the chicken until it is golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) for safety.
8. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
9. Serve: Serve the crispy fried chicken hot and enjoy!

Using heavy cream as an egg substitute adds a luxurious texture and flavor to the chicken while ensuring a crispy and golden-brown crust. Experiment with different seasonings and breading mixtures to customize the flavor to your liking.