How to bread chicken without eggs
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Let me show you how to bread chicken without eggs. With this method, the breadcrumbs stay on the chicken giving a crisp coating with no eggs or dairy.
Why This Recipe Works
- An easy method for crumbing chicken
- Allergy-friendly breading technique: egg-free, dairy-free and it can be gluten-free as well!
- Crisp crunchy coating for chicken that can be oven-baked or cooked in an air fryer.
Ingredients you will need
- chicken breast
- cornflour (corn starch)
- water
- Dijon mustard
- parmesan cheese
- panko bread crumbs
- paprika
- thyme
- garlic powder or onion powder
Ingredient Notes and Substitutes
- Chicken breast: Any boneless skinless chicken can be used including chicken thighs, This breading technique also works for vegetables and firm white fish.
- Cornflour (corn starch): In New Zealand, we call it cornflour but in many countries, it is called corn starch. It is a finely milled flour with a light texture that is white and is known for its thickening abilities.
- Water
- Panko bread crumbs: Any breadcrumbs including gluten-free bread crumbs can be used.
- Dijon mustard: This can be substituted for American mustard, any smooth mild yellow mustard will work. This is a flavouring and can ultimately be left out of the recipe if desired.
- Parmesan cheese: I use powdered parmesan cheese in my crumb. Nutritional yeast is a dairy-free alternative. This is a flavouring and can ultimately be left out of the recipe if desired.
- Paprika, Thyme, Garlic powder or Onion powder: These ingredients are flavorings and can ultimately be substituted for other herbs and spices or left out of the recipe if desired.
Table of Contents
How to crumb chicken without eggs
Below are illustrated step-by-step instructions to make my How to Bread Chicken recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
- Preheat your oven to 200 degrees celsius (400 F)
Step one: Slice the chicken breasts horizontally so that you end up with four thin chicken cutlets or chicken steaks.
Step two: In a medium mixing bowl combine the cornflour and water to create a slurry. Add the parmesan cheese and mustard to the cornflour slurry.
Step three: Add the chicken cutlets to the slurry, you want each chicken cutlet well covered in the slurry.
Step four Place the panko bread crumbs, paprika, thyme and garlic powder in a large bowl or dish, and mix to combine.
Step five: Transfer a cornflour dredged-coated chicken cutlet one at a time to the breadcrumb bowl. Use your hands to ensure each cutlet is well-crumbed.
Step six: Place the crumbed chicken on a baking paper-lined tray
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Step seven: Bake at 200 degrees Celsius for 10 minutes, flip the chicken and bake for a further 10 minutes until golden and the chicken is cooked through.
Enjoy!
Tips and FAQs
Here is how you can crumb-chicken without eggs perfectly every time!
- The slurry needs to be used straight away after you have made it. Over time the slurry can become dry, if your slurry is behaving like oobleck i.e. hardens you can just add a little water to loosen it again.
- This breading technique will work with firm white fish, or smaller pieces of chicken if you want to make chicken nuggets.
- You will get the best tender chicken and even cooking if all the chicken pieces are approximately the same thickness
- Salt and pepper: I don't add extra salt and black pepper to my breadcrumbs as the other seasonings take their place. If you are cutting out the other flavours it might pay to season your breadcrumbs with a little salt and pepper.
- Oil spray: If your crumb coating is crisping but not going golden give the outside a quick spray of oil before returning to the oven.
How to bread chicken without eggs
Crumbed chicken with all the flavour and crunch you love but without using any eggs.
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Servings: 4 servings
Calories: 252kcal
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Save This Recipe!
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Ingredients
- 450 grams chicken breast x2 boneless breasts
Wet ingredients
- 3 Tablespoons cornflour (corn starch)
- 2 Tablespoons water
- ½ teaspoon Dijon mustard
- 2 Tablespoons parmesan cheese (powdered, finely grated)
Seasoned Breadcrumbs
- 1 ½ cups panko bread crumbs The recipe usually needs 1.5 cups of bread crumbs but I find it easier to use 2 cups and discard the excess at the end.
- 1 teaspoon paprika
- 1 teaspoon thyme
- ½ teaspoon garlic powder or onion powder
Instructions
- Preheat your oven to 200 degrees celsius (400 F)
- Slice the chicken breasts horizontally so that you end up with four thin chicken cutlets or chicken steaks.
Wet ingredients
- In a medium mixing bowl combine the cornflour and water to create a slurry.
- Add the parmesan cheese and mustard to the cornflour slurry.
- Add the chicken cutlets to the slurry, you want each chicken cutlet well covered in the slurry.
Bread crumbs
- Place the panko bread crumbs, paprika, thyme and garlic powder in a large bowl or dish, and mix to combine.
- Transfer a cornflour dredged-coated chicken cutlet one at a time to the breadcrumb bowl. Use your hands to ensure each cutlet is well-crumbed.
- Place the crumbed chicken on a baking paper-lined tray
- Bake at 200 degrees Celsius for 10 minutes, flip the chicken and bake for a further 10 minutes until golden and the chicken is cooked through.
- Enjoy
Notes
- Chicken breast: Any boneless skinless chicken can be used including chicken thighs, This breading technique also works for vegetables and firm white fish.
- Cornflour (corn starch): In New Zealand, we call it cornflour but in many countries, it is called corn starch. It is a finely milled flour with a light texture that is white and is known for its thickening abilities.
- Water
- Panko bread crumbs: Any breadcrumbs including gluten-free bread crumbs can be used.
- Dijon mustard: This can be substituted for American mustard, any smooth mild yellow mustard will work. This is a flavouring and can ultimately be left out of the recipe if desired.
- Parmesan cheese: I use powdered parmesan cheese in my crumb. Nutritional yeast is a dairy-free alternative. This is a flavouring and can ultimately be left out of the recipe if desired.
- Paprika, Thyme, Garlic powder or Onion powder: These ingredients are flavorings and can ultimately be substituted for other herbs and spices or left out of the recipe if desired.
- The slurry needs to be used straight away after you have made it. Over time the slurry can become dry, if your slurry is behaving like oobleck i.e. hardens you can just add a little water to loosen it again.
- This breading technique will work with firm white fish, or smaller pieces of chicken if you want to make chicken nuggets.
- You will get the best tender chicken and even cooking if all the chicken pieces are approximately the same thickness.
- Oil spray: If your crumb coating is crisping but not going golden give the outside a quick spray of oil before returning to the oven.
- Salt and pepper: I don't add extra salt and black pepper to my breadcrumbs as the other seasonings take their place. If you are cutting out the other flavours it might pay to season your breadcrumbs with a little salt and pepper.
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 22g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 343mg | Potassium: 474mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
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