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.