What To Know
- Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite in your kitchen.
Fried chicken is a beloved dish enjoyed by people of all ages. However, traditional fried chicken recipes often rely on eggs as a binder. If you’re looking for an egg-free alternative that doesn’t compromise on flavor or texture, this guide will show you how to make crispy and delicious fried chicken without eggs.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
- Vegetable oil for frying
Instructions
Step 1: Prepare the Chicken
- Cut the chicken into bite-sized pieces.
- In a large bowl, combine the chicken and buttermilk. Stir well to coat.
- Let the chicken marinate in the buttermilk for at least 30 minutes, or up to overnight.
Step 2: Create the Coating
- In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Dredge the Chicken
- Remove the chicken from the buttermilk and shake off any excess.
- Dip the chicken pieces into the coating mixture, ensuring they are evenly coated.
Step 4: Fry the Chicken
- Heat a large skillet or deep fryer filled with vegetable oil to 350°F (175°C).
- Carefully drop the chicken pieces into the hot oil and fry for 8-10 minutes, or until golden brown and cooked through.
- Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
Variations
Buttermilk-Marinated: Use buttermilk instead of milk for a tangy flavor.
Seasoned Flour: Add additional spices to the flour coating, such as cayenne pepper, oregano, or basil.
Double-Coating: For extra-crispy chicken, coat the chicken twice in the flour mixture.
Tips
- Use cold buttermilk to help the coating adhere better.
- Don’t overcrowd the skillet when frying.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
What to Serve with Fried Chicken
Fried chicken pairs well with a variety of sides, such as:
- Mashed potatoes
- Coleslaw
- Cornbread
- Green beans
- Mac and cheese
Final Thoughts: The Ultimate Eggless Fried Chicken
With these simple steps and variations, you can now enjoy crispy and flavorful fried chicken without eggs. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite in your kitchen.
Frequently Discussed Topics
Q: Can I use other liquids besides buttermilk?
A: Yes, you can use milk, yogurt, or even water. However, buttermilk will provide the best flavor and tenderness.
Q: How do I make sure the chicken is cooked through without using eggs?
A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes, or until cooked through.
