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.

A crumbed piece of chicken cut in half on a wooden chopping board.

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
Chicken fillets on a plate with ramekins of cornflour, water, herbs and spices on a bench top.

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.


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.

Four chicken cutlets (halved chicken breasts) on a wooden chopping board next to a wooden handled chefs knife.

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.

A white slurry of cornflour and water in a bowl with a fork.
A cornflour slurry with parmesan cheese sprinkled on top.

Step three: Add the chicken cutlets to the slurry, you want each chicken cutlet well covered in the slurry.

A chicken breast submerged in a white slurry in the bottom, of a glass mixing bowl.

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.

A chicken fillet being crumbed in an oblong baking dish filled with bread crumbs.

Step six: Place the crumbed chicken on a baking paper-lined tray

Crumbed chicken cutlets lying on a lined baking sheet ready to go into the oven.

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.

Four golden baked crumbed chicken cutlets on a lined baking sheet.

Enjoy!


A piece of breaded chicken held in tongs being lifted up to the camera to show the chicken inside the crumb coating.


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.
A crumbed baked chicken cutlet on a wooden chopping board in front of a bowl of beans.

A white dinner plate with a crumbed chicken cutlet and broccoli salad.
Looking down on a crumbed chicken cutlet that has been cut in half on a wooden chopping board.

How to bread chicken without eggs

Crumbed chicken with all the flavour and crunch you love but without using any eggs.
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealalnd
Keyword: how to bread chicken without eggs, crumbed chicken no eggs
Servings: 4 servings
Calories: 252kcal

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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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