Craving crispy, golden fried chicken but out of eggs? Or perhaps you’re looking for an egg-free alternative for dietary reasons? You’re in luck! I’ve stumbled upon a game-changing ingredient that creates a fried chicken crust so delicious, you won’t even miss the egg.
Forget the usual egg wash. My secret weapon? Aquafaba!
Yes, you read that right. Aquafaba, the liquid from a can of chickpeas, is the magical binder that holds the breading to the chicken, creating a perfectly crispy and flavorful crust. It’s naturally vegan, allergen-friendly, and adds a subtle richness you wouldn’t expect.
Here’s how to make amazing egg-free fried chicken:
Ingredients:
- Chicken pieces (drumsticks, thighs, breasts – your choice!)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup aquafaba (from a can of chickpeas)
- Vegetable oil or canola oil, for frying
Instructions:
- Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps the breading adhere better.
- Make the flour mixture: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Aquafaba bath: Pour the aquafaba into another shallow dish.
- Bread the chicken: Dip each piece of chicken into the aquafaba, ensuring it’s fully coated. Then, dredge it in the flour mixture, pressing firmly to ensure the breading sticks. Repeat the process for a double-crisp crust (optional).
- Fry the chicken: Heat about 1 inch of oil in a large skillet or pot over medium-high heat. The oil is ready when a small piece of breading sizzles and floats to the top.
- Fry the chicken (cont.): Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the chicken is cooked through and the crust is golden brown.
- Drain and serve: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Serve immediately and enjoy!
Why aquafaba works: Aquafaba contains starches and proteins that mimic the binding properties of egg whites. It creates a surprisingly light and airy crust that’s incredibly satisfying.
Tips and variations:
- Experiment with different spices in the flour mixture. Smoked paprika, chili powder, or even a touch of brown sugar can add unique flavor profiles.
- For extra crispy chicken, refrigerate the breaded chicken for 30 minutes before frying.
- You can also bake the chicken for a healthier option. Bake at 400°F (200°C) for 30-40 minutes, or until cooked through.
- Don’t discard the chickpeas! Use them in hummus, salads, or your favorite chickpea recipe.
So, next time you’re craving fried chicken, give this egg-free version a try. You might just discover your new favorite way to enjoy this classic comfort food!