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Breading without eggs?

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Is there a way to bread chicken without using eggs, or by using some egg substitute?

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  1. You can dip or roll what you want to bread in melted butter or oil of your choice.

    1. Buttermilk or yogurt work, but the breading won't "stick" as well as with egg. You could also use mayo if the problem is a lack of eggs rather than a need to avoid.

      1 Reply
      1. re: Liz K

        Yes, either buttermilk or plain yogurt will guarantee tender, moist chicken. Season the marinade with garlic, cumin, salt and pepper, and if you like a bit of heat, some hot pepper sauce or cayenne pepper. Cover and refrigerate at least 3 hours, up to overnight. Lift chicken out of the marinade, allowing extra to drip away. Dredge in your breading of choice. At this point, it is wise to refrigerate breaded chicken for half an hour, so crumbs will adhere well. Then bake.

        An alternative glue for breading is a thin coating of mustard, perhaps mixed half-and-half with marmalade or apricot jam.

      2. since you asked about egg substitute, i assume you're just trying to avoid the fat from the yolks...? if that's the case, egg substitute will work just fine, as will egg whites [i like to whisk a little mustard into the whites for added flavor & binding power].

        1. i like to use a good mustard--like Hot Sweet mustard from trader joe's as the "glue" when breading.

          1. Milk, buttermilk, yogurt, water will all work. For something exotic, try something like maple syrup, apple cider, or OJ, depending on your recipe. I've even used balsamic vinegar (watered down about 5:1)

            1. A real surprise dipping ingredient before breading is applesauce, works fantastic.
              CH's have already mentioned by favs plain yogurt and buttermilk. If you aren't counting calories sour cream is another excellent coating prior to breadcrumbs.

              Give the applesauce a try, my kids love it on chicken & turkey cutlets.