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I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a hypo-allergenic one which excludes eggs and dairy as well.

My questions is, what are some ideas for an egg-less batter for fried chicken?

For the dry mix, I'm mostly using rice flour as a GF alternative to standard all purpose flour, which is okay.

My concern is with the wet mix, some things I have already tried for the wet potion of the mix:

  • 3 parts cornstarch to 1 part water to replace the same quantity of eggs: This resulted in a good flavor, but lacked the flaky texture I was going for, the batter was very crunchy but smooth on the outside.
  • A mixture of prepared mustard and water thickened up a bit with some of the dry mix: This resulted in the perfect flaky texture that I wanted, but I dislike the taste of the mustard in the batter.
  • A mixture of apple sauce and water, thickened up with some of the dry mix: This resulted in a flavor that was better then the mustard, and a texture that was better then just the cornstarch, but I feel as though the apple flavor makes this option better suited to something like a pork schnitzel than a chicken cutlet.

I do have gluten free bread crumbs as a last resort to help get the texture I want, but I usually prefer to have a bread crumb free batter in my chicken fingers.

What might be a good egg alternative or a good wet mix substitute that will allow for a flaky texture with either a neutral flavor, or one that lends itself well to chicken.

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What do you mean by "flaky" breading? Flaky is something I associate with pie dough or biscuits, not fried foods. –  SAJ14SAJ Aug 15 '13 at 14:26
    
Hmm, sorry. By "flaky" I mean the external surface of the batter isn't smooth as seen in most beer batters, etc. But rather very rough and crunchy which I usually get with a thick coating of flour and egg. –  jesse_galley Aug 15 '13 at 14:31
1  
By 'flaky', are we talking about the property Kenji was trying to accomplish with this breading recipe: seriouseats.com/2012/07/… –  Yamikuronue Aug 15 '13 at 14:34
    
You may wish to look at this article for inspiration. The breading is based on wheat flour (but you seem to have expertise on making those changes), but the buttermilk is not essential. You could use, for example, soy milk. seriouseats.com/2012/07/… The method may apply. –  SAJ14SAJ Aug 15 '13 at 14:34
    
Okay, that is odd. But I don't think he used egg.... let me read it again. –  SAJ14SAJ Aug 15 '13 at 14:35

1 Answer 1

up vote 6 down vote accepted

It is not necessary to have any egg to make a breading.

You should instead take a step back: rather than trying to create a substitution for egg in a breading which relies on their unique properties, instead use one of the many breading methods which does not.

Among them are:

  • Simply dredging in an acceptable starchy flour (such as corn meal)
  • Using a (gluten free) tempura type batter
  • Using a (gluten free) beer batter without egg

All of them can be enhanced with spices or seasonings that you prefer such as chili powder, garlic powder, and so on. The latter two can even accommodate wet prepared condiments (in reasonable quantities) like prepared mustard or soy sauce.

While the result will not be identical to the classic triple-layered French breading, it can be very good in its own right.

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I see a couple Tempura batter recipes that may fit the bill perfectly. I think you're right that I was restricting myself to replacing eggs instead of finding an alternative. Such a prime example of the law of the hammer. Thanks. –  jesse_galley Aug 15 '13 at 14:35
    
Buttermilk is also a good breading liquid. –  ElendilTheTall Aug 15 '13 at 15:51
    
@ElendilTheTall Absolutely, but OP specified dairy-free... –  SAJ14SAJ Aug 15 '13 at 15:56
    
So he did. I'll get my coat... –  ElendilTheTall Aug 15 '13 at 20:45

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