Say goodbye to eggs! elevate your fried chicken game with this game-changer

Fried chicken is a classic dish loved by many, but what if you don’t have eggs on hand? Don’t worry! This guide will teach you how to make mouthwatering fried chicken without eggs, ensuring a crispy exterior and tender, juicy meat.

Choosing the Right Chicken

The first step is to select the right chicken. For best results, use bone-in, skin-on chicken pieces. You can choose drumsticks, thighs, wings, or a combination of these.

Seasoning the Chicken

After cleaning and patting the chicken dry, it’s time to season it. A simple blend of salt, pepper, paprika, and garlic powder is all you need. Rub the seasoning evenly over the chicken pieces, ensuring that they are well coated.

Creating a Buttermilk Substitute

Since we’re not using eggs, we need a substitute that will help tenderize the chicken. Buttermilk is a traditional choice, but here’s how to make your own substitute:

• In a bowl, whisk together 1 cup of milk and 1 tablespoon of lemon juice or white vinegar.
• Let the mixture stand for 5 minutes, or until it thickens.

Marinating the Chicken

Place the seasoned chicken pieces in the buttermilk substitute and refrigerate for at least 4 hours, or up to overnight. This will allow the chicken to absorb the flavors and become even more tender.

Preparing the Coating

In a large bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of baking powder. Whisk until well blended.

Dredging the Chicken

Remove the chicken from the marinade and discard the excess. Dredge the chicken pieces in the flour mixture, coating them evenly. Shake off any excess flour.

Frying the Chicken

Heat 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the chicken pieces in the hot oil.

Cooking the Chicken

Fry the chicken for 10-15 minutes, or until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.

Draining and Serving

Once the chicken is cooked, remove it from the oil and drain it on paper towels. Serve the fried chicken hot with your favorite sides.

Tips for Success

• For extra crispy chicken, double-coat the chicken pieces in the flour mixture.
• Don’t overcrowd the skillet or deep fryer. This will prevent the chicken from cooking evenly.
• If you don’t have a meat thermometer, you can check for doneness by piercing the chicken with a fork. The juices should run clear.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Variations

• Spicy Fried Chicken: Add 1-2 teaspoons of cayenne pepper to the flour mixture for a spicy kick.
• Herb-Infused Fried Chicken: Add 1 tablespoon of dried thyme or rosemary to the flour mixture for a flavorful twist.
• Buttermilk-Fried Chicken: If you prefer the traditional buttermilk flavor, use buttermilk instead of the buttermilk substitute.

Information You Need to Know

Q: Can I use other liquids besides milk to make the buttermilk substitute?
A: Yes, you can use soy milk, almond milk, or even yogurt.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 4 hours or up to overnight. Longer marinating times will result in more tender chicken.

Q: What side dishes go well with fried chicken?
A: Classic sides include mashed potatoes, coleslaw, macaroni and cheese, or green beans.

Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for 30-45 minutes, or until it reaches an internal temperature of 165°F (74°C).

Q: How do I store leftover fried chicken?
A: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.