Craving that perfectly crispy fried chicken but trying to avoid eggs? You’re not alone! Many people have egg allergies or are simply looking for alternatives. For years, I struggled to find a truly satisfying egg-free fried chicken recipe. Then, I stumbled upon a game-changing ingredient that transformed my fried chicken game forever: aquafaba.
Yes, you read that right! Aquafaba, the liquid leftover from cooked chickpeas, is the secret to a surprisingly crispy and flavorful egg-free fried chicken crust. It acts as a fantastic binder, just like eggs, and helps the breading adhere beautifully to the chicken.
Here’s How to Make My Egg-Free Fried Chicken with Aquafaba:
Ingredients:
- Chicken pieces (thighs, drumsticks, breasts – your choice!)
- 1 cup aquafaba (drained from a can of chickpeas)
- 2 cups all-purpose flour (or gluten-free blend)
- 2 tablespoons cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions:
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps the breading stick better. Season with salt and pepper.
- Prepare the Aquafaba: In a shallow dish, place the aquafaba.
- Prepare the Breading: In another shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), and salt and pepper. Mix well.
- Bread the Chicken: Dredge each chicken piece in the aquafaba, making sure it’s fully coated. Then, transfer it to the flour mixture and coat thoroughly, pressing gently to help the breading adhere.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of breading dropped into the oil sizzles immediately.
- Carefully place the breaded chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
- Drain and Serve: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately and enjoy!
Why Aquafaba Works:
Aquafaba contains starches and proteins that mimic the binding properties of eggs. When heated, these proteins coagulate, creating a light and crispy crust. Plus, it’s a sustainable and affordable way to reduce food waste!
Tips for Perfect Egg-Free Fried Chicken:
- Don’t over-bread: Too much breading can result in a soggy crust. Aim for a light, even coating.
- Maintain the oil temperature: If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
- Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in soggy chicken.
- Use a wire rack: Draining the chicken on a wire rack allows air to circulate, helping the crust stay crispy.
Give this surprising ingredient a try and prepare to be amazed! This egg-free fried chicken recipe is a guaranteed crowd-pleaser, and you’ll never look at a can of chickpeas the same way again.