Breaded Chicken Without Eggs

Every time I think about comfort food, I can’t help but reminisce about the crispiness of perfectly breaded chicken. The recipe for Breaded Chicken Without Eggs is a delightful twist on the classic, allowing for an unforgettable crunch without the use of eggs. Picture this: a weeknight dinner where you want something satisfying yet simple. That’s where this recipe comes into play! I remember the first time I tried this method—using a light cornflour slurry instead of eggs. The outcome was surprisingly delightful, and each bite was bursting with flavor.

As someone who loves to experiment in the kitchen, I often found myself in a bind when I ran out of eggs. I didn’t want to compromise on that crunchy texture we all crave. So, I decided to get creative and developed a way to bread chicken that’s not only egg-free but also incredibly delicious. The combination of panko breadcrumbs, parmesan cheese, and a few spices brings an exciting flavor profile that pairs wonderfully with the tender chicken cutlets.

Now, every time I prepare this dish, it takes me back to those childhood dinners spent around the table, laughing and enjoying each other’s company. With just a handful of ingredients, you can recreate this classic dish that’s full of nostalgia and flavor. You’ll find that this method is not only easy to follow but also results in chicken that’s crispy on the outside and juicy on the inside. If you’re looking to impress family or friends (or just enjoy a delicious meal yourself), try making Breaded Chicken Without Eggs tonight!

What Goes Into Breaded Chicken Without Eggs

The ingredients for Breaded Chicken Without Eggs are simple yet effective. Combining chicken with a few pantry staples, you can create a dish that’s not only tasty but also satisfying. The main players here are cornflour for the slurry, panko breadcrumbs for that coveted crunch, and a touch of parmesan cheese for flavor.

• 450 grams chicken breast – Choose boneless and skinless chicken breasts for a tender bite. You can also cut them into thin cutlets for even cooking.
• 3 tablespoons cornflour (corn starch) – This acts as the base for your slurry, providing the perfect sticky texture for the breadcrumbs to adhere to.
• 2 tablespoons water – Combined with cornflour, it creates a slurry that coats the chicken beautifully.
• ½ teaspoon Dijon mustard – A hint of tanginess that adds depth to the flavor profile; feel free to adjust based on preference.
• 2 tablespoons parmesan cheese – Finely grated for a savory kick, enhancing the overall taste.
• 1 ½ cups panko bread crumbs – The secret to that irresistible crunch; these breadcrumbs are light and airy, providing a delightful texture.
• 1 teaspoon paprika – Adds color and a subtle warmth to the dish, making it more appealing.
• 1 teaspoon thyme – A fragrant herb that complements the chicken beautifully.
• ½ teaspoon garlic powder – Enhances the flavor without overpowering the dish; you can substitute it with onion powder if desired.

Making This Breaded Chicken Without Eggs

Cooking Breaded Chicken Without Eggs is a rewarding experience, and I’m excited to walk you through the process step-by-step. It’s all about layering flavors and achieving that perfect crunch. So let’s get started!

1. Preheat your oven to 200 degrees Celsius (400 F). This ensures that the chicken cooks evenly and achieves that golden crust.
2. Slice the chicken breasts horizontally to create four thin cutlets or steaks. The thinner they are, the quicker they’ll cook, and the more tender they’ll be.
3. In a medium mixing bowl, combine the cornflour and water to create a smooth slurry. The consistency should be thick but spreadable.
4. Add the parmesan cheese and Dijon mustard to the cornflour slurry, mixing well until everything is nicely combined. This mixture will be what holds the breadcrumbs to the chicken.
5. Take each chicken cutlet and coat it in the slurry, ensuring that each piece is well covered. This step is crucial for getting that crunchy coating.
6. In a large bowl or dish, combine the panko breadcrumbs, paprika, thyme, and garlic powder. Mix to combine, creating a flavorful breadcrumb mixture.
7. Transfer each cornflour-coated chicken cutlet one at a time to the breadcrumb bowl. Use your hands to ensure each cutlet is thoroughly coated in the breadcrumbs. A good coating is key!
8. Place the crumbed chicken on a baking paper-lined tray, making sure they are spaced out evenly. This helps them crisp up nicely.
9. Bake in the preheated oven for about 10 minutes, then flip the chicken over to ensure even cooking. Bake for another 10 minutes until they are golden brown and the chicken is fully cooked through.
10. Once done, remove the chicken from the oven and let it rest for a couple of minutes. Enjoy your delicious Breaded Chicken Without Eggs!

Things Worth Knowing

Recipe Variations about Breaded Chicken Without Eggs

There’s always room for creativity when it comes to cooking, and Breaded Chicken Without Eggs is no exception! Here are some variations to inspire you:

• Spice It Up: Add cayenne pepper or chili powder to the breadcrumb mixture for an extra kick.
• Herb Infusion: Mix in fresh herbs like parsley or basil into the breadcrumb coating for a fresh flavor.
• Cheesy Delight: For a cheesy twist, use different types of cheese in the breadcrumb coating, like cheddar or mozzarella.
• Vegetable Version: Try this breading technique with firm vegetables such as zucchini or eggplant for a tasty vegetarian option.
• Air Frying: If you prefer a healthier version, consider air frying the breaded chicken for a similar crunch with less oil.
• Different Mustards: Experiment with different types of mustard, such as spicy brown or honey mustard, to alter the flavor profile.
• Meal Prep: Double the batch and freeze some for quick lunches or dinners later on!

Perfect Matches for Breaded Chicken Without Eggs

When it comes to serving Breaded Chicken Without Eggs, the possibilities are endless! Here are some great ideas:

• Fresh Salad: Pair it with a crisp salad for a refreshing side that balances the richness of the chicken.
• Mashed Potatoes: Creamy mashed potatoes make a comforting accompaniment, perfect for a family dinner.
• Steamed Vegetables: Lightly steamed vegetables provide a healthy contrast to the crispy chicken.
• Pasta Dishes: Serve alongside a simple pasta dish, such as garlic spaghetti, for a filling meal.
• Dipping Sauces: Consider offering a range of sauces for dipping, such as ranch, honey mustard, or BBQ.
• Casual Gatherings: This dish is perfect for casual gatherings or family get-togethers. It’s approachable and satisfying for all ages.
• Storage Solutions: Leftovers can be stored in an airtight container in the fridge for a couple of days, making it easy to enjoy again!

FAQ

Conclusion

Breaded Chicken Without Eggs is not just a delicious alternative; it’s a way to enjoy crispy, flavorful chicken without any fuss. It’s a go-to recipe that can be prepared quickly and easily, making it perfect for any weeknight dinner. I encourage you to give this a try—your family and friends will be impressed by the delightful crunch and satisfying flavor. Enjoy cooking, and remember that the best meals are those made with love!

Breaded Chicken Without Eggs

The perfect egg-free solution for crispy, flavorful chicken! Breaded Chicken Without Eggs is a delightful twist on a classic favorite. With just a few simple ingredients, you can create a satisfying meal that's sure to please everyone. Give it a try for an easy weeknight dinner!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 450 grams chicken breast x2 boneless breasts
• 3 tablespoons cornflour (corn starch)
• 2 tablespoons water
• ½ teaspoon Dijon mustard
• 2 tablespoons parmesan cheese (powdered, finely grated)
• 1 ½ cups panko bread crumbs The recipe usually needs 1.5 cups of bread crumbs but I find it easier to use 2 cups and discard the excess at the end.
• 1 teaspoon paprika
• 1 teaspoon thyme
• ½ teaspoon garlic powder or onion powder

Equipment

• Baking Sheet
• Grater
• Oven
• Mixing Bowl
• Chef's Knife
• Frying pan

Method

 

1. Preheat your oven to 200 degrees Celsius (400 F).
2. Slice the chicken breasts horizontally so that you end up with four thin chicken cutlets or chicken steaks.
3. In a medium mixing bowl combine the cornflour and water to create a slurry.
4. Add the parmesan cheese and Dijon mustard to the cornflour slurry.
5. Add the chicken cutlets to the slurry, you want each chicken cutlet well covered in the slurry.
6. Place the panko bread crumbs, paprika, thyme and garlic powder in a large bowl or dish, and mix to combine.
7. Transfer a cornflour dredged-coated chicken cutlet one at a time to the breadcrumb bowl. Use your hands to ensure each cutlet is well-crumbed.
8. Place the crumbed chicken on a baking paper-lined tray.
9. Bake at 200 degrees Celsius for 10 minutes, flip the chicken and bake for a further 10 minutes until golden and the chicken is cooked through.
10. Enjoy.

Notes

• Chicken breast: Any boneless skinless chicken can be used including chicken thighs. This breading technique also works for vegetables and firm white fish.
• Cornflour (corn starch): In New Zealand, we call it cornflour but in many countries, it is called corn starch. It is a finely milled flour with a light texture that is white and is known for its thickening abilities.
• Panko bread crumbs: Any breadcrumbs including gluten-free bread crumbs can be used.
• Dijon mustard: This can be substituted for American mustard, any smooth mild yellow mustard will work. This is a flavouring and can ultimately be left out of the recipe if desired.
• Parmesan cheese: I use powdered parmesan cheese in my crumb. Nutritional yeast is a dairy-free alternative. This is a flavouring and can ultimately be left out of the recipe if desired.
• Paprika, Thyme, Garlic powder or Onion powder: These ingredients are flavorings and can ultimately be substituted for other herbs and spices or left out of the recipe if desired.

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