Creative Breadcrumbs: Chicken Coating Without The Flour

Breading chicken is a simple process that can be done in a few different ways, depending on your desired outcome and the ingredients you have available. The traditional method involves coating chicken in flour, then egg, and finally breadcrumbs. However, if you don't have flour, there are alternative methods you can use to achieve a crispy, crunchy coating. One option is to dip the chicken in a liquid such as olive oil, milk, or buttermilk before coating it in breadcrumbs. This will help the breadcrumbs stick to the chicken and create a crispy texture when cooked. Another option is to use cornflour or corn starch, which has thickening abilities and will create a light, crispy coating.

Use cornflour (corn starch) instead of wheat flour

If you don't have wheat flour, you can use cornflour (corn starch) to bread chicken. Cornflour can be used in a similar way to wheat flour in the breading process. First, season the chicken and coat it with egg, then cover it with cornflour. Cornflour can also be mixed with wheat flour in a 50/50 ratio, or a 70/30 ratio of flour to cornflour, depending on your preference. You can then spritz the chicken with cooking spray or olive oil and place it in an air fryer for 25 minutes, before flipping it and cooking for a further 20 minutes.

Cornflour can also be used without egg. One method is to coat the chicken in mayonnaise and then press it into the breadcrumbs. This will help the breadcrumbs stick without the need for flour or egg. Another option is to dip the chicken in a liquid such as olive oil or milk before coating it in breadcrumbs.

Using cornflour instead of wheat flour will result in a thinner and crispier coating. It is also possible to skip the flour altogether and simply use egg and breadcrumbs, although some sources say that the egg may fall off the chicken without flour.

Use eggs to help breadcrumbs stick

If you don't have flour, you can still bread chicken using eggs and breadcrumbs. The egg acts as a binding agent, helping the breadcrumbs stick to the chicken.

Start by beating two eggs per pound of chicken in a gallon-sized resealable plastic bag. Place the chicken inside the bag, seal it, and shake until the chicken is coated with the egg mixture. Next, pour in the breadcrumbs and any desired seasonings. Seal the bag again and toss to coat the chicken evenly. You can use tongs to remove the chicken from the bag and prevent messy fingers.

Some recipes suggest letting the chicken rest for about 10 minutes after coating with breadcrumbs to allow the coating to set before frying or baking.

You can also try a variation by coating the chicken in mayonnaise before pressing it into the breadcrumbs. This may sound unusual, but it can help the breadcrumbs adhere to the chicken.

While eggs are a common binding agent, there are other alternatives if you don't have eggs or prefer not to use them. For example, you can use a mix of flour and water, whisking it into a smooth batter before coating the chicken with breadcrumbs. You can also try plain yogurt, buttermilk, milk, vegetable oil, plant-based milk, or plant-based yogurt. These alternatives provide extra stickiness and can add a tangy flavor to the chicken.

Use oil to help breadcrumbs stick

While flour is often used to help breadcrumbs stick to chicken, it is not always necessary. In fact, some people argue that breadcrumbs stick even tighter without flour. If you don't have flour, you can still bread chicken by using a combination of eggs and breadcrumbs. Here are some tips to help the breadcrumbs stick using oil:

Use oil as a binding agent

Oil can be used as a binding agent to help breadcrumbs stick to chicken. In some recipes, such as cotoletta alla Milanese, meat is dipped or soaked in oil before being coated in breadcrumbs. This helps to create a moist surface for the breadcrumbs to adhere to. However, it's important to note that overcrowding the pan or using oil that is too hot can cause the breadcrumbs to burn.

Prepare the chicken surface

Before coating the chicken in breadcrumbs, it's important to prepare the surface. Dry surfaces repel breadcrumbs, so it's best to use a moist surface. You can do this by dipping the chicken in a liquid such as egg wash (a combination of egg and milk) or oil. This will help the breadcrumbs stick and create a golden-brown, evenly coated crust.

Press the breadcrumbs firmly

Once you've coated the chicken in breadcrumbs, press them firmly onto the surface. This helps to create a tight seal and prevents the breadcrumbs from easily dislodging during cooking. Make sure to press the breadcrumbs onto the chicken gently but firmly, ensuring that they are evenly distributed.

Chill the chicken before cooking

Chilling the breaded chicken in the refrigerator for 15-30 minutes allows the coating to set, reducing the likelihood of breadcrumbs falling off during cooking. This helps the breadcrumbs stick and results in a crispier texture.

Use fresh breadcrumbs

Fresh breadcrumbs tend to adhere better than stale or dried ones. You can make your own fresh breadcrumbs by pulsing stale bread in a food processor. Season the breadcrumbs with salt, pepper, garlic powder, onion powder, paprika, or dried herbs to add flavor and complexity to your dish.

By following these tips and using oil instead of flour, you can still achieve a delicious and crispy breaded chicken without the need for flour.

Use buttermilk instead of egg wash

If you don't have flour, you can still bread chicken with a crispy coating. One option is to use buttermilk instead of an egg wash. You can also add spices and seasonings to the buttermilk to infuse your chicken with flavour. For example, you could use paprika, garlic powder, onion powder, salt, pepper, Italian seasoning, lemon zest, or even ghost pepper powder if you're feeling adventurous.

First, coat the chicken with a light dusting of cornstarch or cornflour. Then, dip the chicken in buttermilk and let it soak for a few hours or overnight. Finally, press the chicken into a flour mix with seasonings, or breadcrumbs, ensuring the chicken is well-crumbed. You can then bake the chicken in the oven at 200 degrees Celsius for 10 minutes on each side, or until golden and cooked through.

If you want to use buttermilk and eggs, you can coat the chicken in flour, dip it in buttermilk, and then dip it in beaten eggs before a final coating in flour or breadcrumbs. You can also add a little buttermilk to the flour mix to create clumps, which will become extra crispy when fried.

Alternatively, you can skip the eggs and flour entirely and use a straight bread crumb dredge, but the breadcrumbs will not stick as well. In this case, you can dip the chicken in a liquid first, such as olive oil, milk, or a mixture of yogurt and milk.

Use crushed chips instead of breadcrumbs

If you don't have flour, you can still bread chicken by using crushed chips instead of breadcrumbs. This method also removes the need for flouring the chicken, which is the first step when using breadcrumbs.

To bread chicken with crushed chips, start by either buying pre-pounded chicken cutlets or buying chicken breasts and pounding them with a meat mallet until they're a quarter of an inch thick or less. Then, crush your chosen chips into crumbs. You can do this by placing them in a zip-top bag and using a rolling pin to crush them, or by using a food processor.

Once you have your crumbs, set up three wide, shallow bowls. One bowl should contain beaten eggs, the second should contain the crushed chips, and the third should contain flour. You can now begin coating the chicken. First, dip the chicken into the bowl of beaten eggs, using one hand to coat it. Then, use your other hand to coat the chicken in the crushed chips.

Finally, lay the chicken out on a lined baking sheet and bake for around 30 minutes at 375 degrees Fahrenheit. This will ensure the chip crumbs are golden and crisp.

You can use any flavor of chips you like, from plain to salt and vinegar, or even dill pickle.

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