5 Best Egg Substitutes for Fried Chicken

Quick tip: Adds moisture and acidity, enhancing breading adhesion and tenderizing the chicken without altering flavor significantly.

Buttermilk contains lactic acid which tenderizes the chicken and helps the breading stick by creating a slightly sticky surface. Its liquid consistency mimics the egg wash's moisture content, ensuring even coating.

For best results, soak the chicken in buttermilk for at least 30 minutes before dredging. Watch for excess liquid dripping off before breading to avoid sogginess.

Compared to egg, buttermilk produces a slightly tangier flavor and a tender crust that crisps well, making it a superior egg substitute in fried chicken.

Quick tip: Provides excellent binding and moisture with a neutral flavor, allowing for a crisp coating similar to egg wash.

Aquafaba, the liquid from canned chickpeas, contains proteins and starches that mimic egg whites' binding properties. It helps the breading adhere firmly and crisps nicely when fried.

Use chilled aquafaba and whip lightly if possible to improve adhesion. Avoid using too much as it can make the coating soggy.

Aquafaba produces a crisp crust close to egg but with a slightly lighter texture and no egg flavor, ideal for vegan fried chicken.

Quick tip: Thinned yogurt provides moisture and slight acidity, aiding adhesion and tenderization with a mild tang.

Greek yogurt's protein and acidity help tenderize the chicken and bind the breading, similar to egg. Thinning it with water adjusts viscosity to mimic egg wash.

Mix thoroughly to avoid clumps and ensure even coating. Excess yogurt can cause sogginess, so apply a thin layer.

This substitute adds a subtle tang and slightly denser crust compared to egg, enhancing flavor complexity in fried chicken.

Quick tip: Simulates buttermilk's acidity and moisture, helping breading stick and tenderizing chicken mildly.

Combining milk and vinegar creates a homemade acidic liquid that mimics buttermilk's tenderizing and binding effects. This helps the breading adhere and promotes a crisp crust.

Allow the mixture to sit for 5 minutes before use to curdle slightly. Use immediately and avoid excess liquid to prevent soggy breading.

This substitute yields a similar texture and flavor to buttermilk, though slightly less rich, maintaining a traditional fried chicken profile.

Quick tip: Creates a sticky coating that helps breading adhere but lacks moisture and flavor complexity.

Cornstarch mixed with water forms a gelatinous slurry that acts as a binder by creating a tacky surface for breading adhesion. However, it does not tenderize the chicken or add flavor.

Apply a thin, even layer to avoid a pasty texture. It is best combined with other moist ingredients for improved results.

This substitute produces a crisp crust but can be less flavorful and less tender than egg-based coatings, making it a less ideal choice for fried chicken.