Sophie Bennett
There are several ways to coat chicken in breadcrumbs without flour. One method is to dip the chicken in egg and then into breadcrumbs, which will stick without the flour. Some recipes suggest adding lemon juice to the egg mixture to help the breadcrumbs stick. You can also substitute egg with buttermilk, or a mixture of water and flour, or even just coat the chicken in seasoned breadcrumbs and fry.
How to coat chicken in breadcrumbs without flour
| Characteristics | Values |
|---|---|
| Use an egg wash | Dip chicken in egg before coating with breadcrumbs |
| Use a liquid | Dip chicken in a liquid such as milk, olive oil, buttermilk, or lemon juice before coating with breadcrumbs |
| Use a substitute for egg | Use Aquafaba (liquid from a can of chickpeas), Caesar dressing, mayonnaise, Italian dressing, or yoghurt thinned with milk/water and lemon juice |
| Use a batter | Combine egg, flour, salt, pepper, and water, then coat chicken in panko |
| Use a slurry | Combine flour and water to make a slurry, then coat chicken in breadcrumbs |
| Use a beer batter | Combine flour and beer to make a batter, then coat chicken in breadcrumbs |
| Microwave the breadcrumbs | Microwave the breadcrumbs until dry to the touch to improve crispness |
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What You'll Learn
Use egg wash to help breadcrumbs stick
When coating chicken in breadcrumbs without flour, an egg wash can be used to help the breadcrumbs stick. The egg wash acts as a glue, binding the breadcrumbs to the chicken.
To prepare the chicken, you can butterfly and pound the chicken into thin cutlets so it cooks evenly. Season the chicken with salt and pepper or other seasonings of your choice.
For the egg wash, you can use a whole egg or just the egg white, depending on your preference. Beat the egg lightly and whisk in a tablespoon of water if desired. Dip the chicken into the egg wash, ensuring it is completely coated, then gently tap on the side of the dish to remove any excess.
After the chicken has been coated in the egg wash, it is ready for the breadcrumbs. Prepare a plate or shallow dish with breadcrumbs, and if you like, add seasonings such as salt and pepper to the breadcrumbs. Gently press the chicken into the breadcrumbs, ensuring the whole piece is evenly coated.
Let the breaded chicken rest for about 15 to 30 minutes at room temperature before cooking. This will help the coating adhere and result in a crispier texture.
Using an egg wash is an effective method to help breadcrumbs stick to chicken without the need for flour. This technique is simple and can produce delicious, crispy breaded chicken.
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Try a flour and water slurry
If you're out of eggs and are looking for an alternative to coat chicken in breadcrumbs, a flour and water slurry is a great option. It works as an egg substitute and helps the breadcrumbs stick to the chicken.
To make the slurry, simply mix one part flour with one part water. Then, add another part of flour to create a sticky paste. You can also add seasonings to the slurry to enhance the flavour of your chicken.
Once you've prepared the slurry, dip your chicken pieces into it, ensuring they are completely coated. After that, simply coat the chicken with breadcrumbs. Make sure to press the breadcrumbs gently until they adhere to the chicken.
Let the breaded chicken rest for about 15 to 30 minutes. Then, heat oil in a skillet or Dutch oven over medium-high heat until it starts to bubble. Fry the chicken until it turns deep golden brown on both sides, achieving a crispy and mouthwatering texture.
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Marinate chicken in liquid first
If you want to coat chicken in breadcrumbs without flour, you can marinate the chicken in a liquid first. This is a common technique used in Italian cooking, such as for "cotoletta alla milanese". There are several options for the liquid you can use:
- Olive oil
- Milk
- Buttermilk
- Aquafaba (liquid from a can of chickpeas)
- Sour cream or yogurt mixed with milk/water and lemon juice or vinegar
- Caesar dressing
- Mayo or Italian dressing
- Egg wash with lemon juice
After marinating the chicken in one of these liquids, you can then coat it in breadcrumbs. The liquid will help the breadcrumbs stick to the chicken. You can also try pounding the chicken into thin cutlets before marinating, as this will help the chicken cook more quickly and evenly.
Some recipes suggest double-dipping the chicken in the liquid and breadcrumbs, or letting the coated chicken rest for 15 to 30 minutes before cooking, to ensure the breadcrumbs adhere well.
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Use a thick layer of breadcrumbs
To coat chicken in breadcrumbs without flour, it is recommended to use a thick layer of breadcrumbs. This method can deliver a fantastically fluffy and crisp texture, although it may absorb more oil and feel a little heavy.
Firstly, prepare your chicken by butterflying and pounding it to an even thickness of about 1/4-inch. Season the chicken with salt and pepper. Next, prepare your coating by setting up three bowls: one with beaten eggs, one with breadcrumbs, and one with seasoned breadcrumbs. You can season the breadcrumbs with salt and pepper, or try other seasonings of your choice. For extra crunch, you can also add some lemon juice to the eggs.
After preparing the chicken and coating mixture, it's time to start the coating process. First, dip the chicken into the egg mixture, ensuring it is completely coated. Let the excess egg drip off, then gently dip it into the plain breadcrumbs, followed by the seasoned breadcrumbs. Make sure the chicken is evenly coated at each step.
Finally, let the coated chicken rest on a plate for about 15 to 30 minutes at room temperature. This will help the coating adhere better. After resting, you can fry the chicken in a skillet or Dutch oven with hot oil until it turns deep golden brown and cooks through, about 3 to 4 minutes per side.
Using a thick layer of breadcrumbs without flour can give your chicken a unique texture and flavour. The key is to ensure the chicken is thoroughly coated and allowed to rest before cooking. Enjoy experimenting with this technique and adjusting the seasonings to create delicious, crispy chicken dishes.
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Press breadcrumbs onto chicken
Pressing breadcrumbs onto chicken is a crucial step in achieving a crispy, golden-brown crust. This technique, also known as breading or breading, involves coating chicken in breadcrumbs without using flour. While flour can help the breadcrumbs adhere, it is not necessary, and there are alternative methods to ensure a crispy coating.
One effective way to press breadcrumbs onto chicken is to first dip the chicken into a wet mixture, such as beaten eggs, buttermilk, or a combination of egg and lemon juice. This wet mixture acts as a glue, allowing the breadcrumbs to stick to the chicken. It is important to ensure that the chicken is evenly coated in the wet mixture before moving on to the next step.
After dipping the chicken in the wet mixture, it is time to apply the breadcrumbs. This can be done by gently pressing the chicken into a dish of breadcrumbs or sprinkling the breadcrumbs over the chicken and pressing them onto the surface. It is important to use enough pressure to ensure that the breadcrumbs adhere well to the chicken. This step can be repeated if a thicker crust is desired.
For optimal results, it is recommended to let the breaded chicken rest for a few minutes before cooking. This allows the coating to set, reducing the likelihood of the breadcrumbs falling off during cooking.
Additionally, the type of breadcrumbs used can impact the final result. Panko breadcrumbs, for example, are known for their extra crispiness, while traditional breadcrumbs made from dried and seasoned bread slices can also work well.
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