What else can you use to bread chicken?

Question

Before I bread my chicken, i dip it in egg, what else can be used in place of egg?

Answer 1

Before breading your chicken, it can be dipped in about anything moist. Many popular ones are as follows:
Oil--Olive, Vegetable, Corn, etc...
Broth--Chicken, Beef, Turkey, etc...
Eggs--Beaten
Buttermilk
Milk
Italian Dressing
Beaten Milk & Mayonaise mixture
Canned Cream
Condensed Milk
French Dressing
The list is as endless as your imagination

Many people bread the chicken with:
A flour and spice mixture
Just flour
Corn meal mixture
Crushed Bread Crumbs (These can be purchased)
Crushed Corn Flakes
A flour, cocunut mixture

Also, many people choose to marinade their chicken overnight in the refrigerator before frying the next day. This helps the chicken retain its moisture. Popular choices for this are Milk, Buttermilk, & Italian Dressing

Answer 2

I think the purpose of first dredging the raw chicken in flour (then shaking off as much as possible) before actually addding the "adhesive" and breading is so that it will be kind of sealed with the juices inside.

After that, anything that acts a little sticky should work, and any grain based thing that's in small bits should fry or bake up nicely with a little oil (in the pan or sprayed on). I've also used panko (Japanese breadcrumbs**, can usually get at grocery) and Italian bread crumbs with a sprinkling of Nature's Seasoning when it first comes out of the oven.

**these are drier and coarser than regular bread crumbs and give a nuttier & crispier crust


Diane B.

Answer 3

I love this:

Take boneless skinless chicken breast.

Coat with honey mustard (1 T per breast)

Crush Corn Flakes seasoned with Salt and Pepper and a little melted butter about 1/4 cup of corn flakes per breast

Bake on Pam coated COOLING RACK placed over cookie sheet in 350 oven for about 35 minutes or until thickest part of thickest breast is done (clear jucies run when poked) ( the cooling rack allows the chicken to remain crispy on both sides)

My kids love this and my husband loves this chicken and it's super easy to make!

Answer 4

I have a friend that coats her chicken with light mayo. It's very nice, and keeps everything moist and tender. You can also use buttermilk, which has already been mentioned, melted butter, canned milk or cream (it's alittle heavier and will 'stick' better) egg substitute, or just water and then the flour, or breadcrumbs.

Answer 5

I got this idea from planet hollywood and my kids luv it. Dredge your chicken in flour, then in an egg and honey mix, then in crumble capn crunch. You can either deep fry this or spray it with cooking spray and bake in the oven however deep fry works better.

You can also use orange juice or lemon juice too. Just make sure that you dredge in flour first then the liquid then the dry. This will give you a better crust.

Answer 6

Milk works. Or... I've tried this with fish, but not chicken... spread it LIGHTLY with mayonaise. Then bread it. I actually like to bread it in potato flakes (instant potatoes) with a little parmesan mixed in. The mayo gives it a fuller flavor... it's really good. I would expect it to also go well with chicken.

Answer 7

Lots of people use buttermilk. It's in quite a few recipes as well. Makes great fried chicken.

Answer 8

Terriyaki sauce.
BBQ sauce.
Creamy salad dressing (ranch, creamy Italian w/ parmesean). Onion soup mix mixed w/ mayo.
Honey mustard.
Sour cream.

You can add a bit of hot sauce to buttermilk for extra spice.

Answer 9

Buttermilk is the absolute best for flavor and breading adhesion.

Answer 10

Spray it with some cooking spray. Not the same, but it works. Would you consider Egg Beaters?