Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How can I coat chicken without an egg?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can I coat chicken without an egg?),it will help you,my kids.
The eggs in my fridge expired about a month ago, and I can't think of anything else >_>
Answers:
I have a friend who uses mayo and believe it or not it comes out quite good!
Other Answers:
Try a milk and flour combination and see how that works out.
A bit of milk or cream sometimes helps, and then you could shake the chicken in flour and salt and pepper.
If you're talking about coating it with something wet to help a dry mix to stick to it, how about milk or water? That might work.
You don't need an egg. I rinse my chicken off in cold water, dip it in seasonsed bread crumbs & saute until lightly browned in olive oil.
milk. flour. spices.
good. luck.
Anything dairy will work as long as it is liquid or dippable.
Also, any liquid mixed with a bit of flour and cooked a bit to thicken it will work as a coating
Try Milk and flour combo or cornmeal and veg oil, also seasoned crackers and milk or veg oil, or you can realy cheat and use one of veg sprays; spraying thoughly and then dipping in crackers or cornmeal.
I thought I was the only one in the WORLD who has expired eggs in the fridge.
Wash the chicken
Pat dry
Dredge in flour (or whatever)
Sautee in butter
Source(s):
DeLuca's Book of French Cooking
Chicken and Almonds recipe
circa 1940
It depends on the flavor you are looking for. I have used buttermilk many times in the past. Also you could use water or milk. My mom also uses chicken broth. *the low sodium canned stuff* Basically anything liquid will make the dry stuff adhere to the chicken. Also you could look at using something like a beer batter if you want a different texture. Beer works well for getting the dry stuff on the chicken too.
Source(s):
Years of cooking experience!
Give it up for Lisa H and the mayonnaise tip.
Also add a little mustard to the mayo for a spicy kick.
Or honey for a sweet taste.
The traditional recipe for Southern Fried Chicken is to soak the chicken pieces in milk for at least an hour, then put some flour in a bag with salt and pepper. Place the chicken pieces in the bag, one at a time, and shake each piece. Place in a cast iron skillet, with 1 inch of lard, preheated to 375 degress. Cook each side until crispy, about 10 minutes per side. Drain on a cake rack or paper towels, and keep in a 200 degree oven until all pieces are done.
The Lo-cal alternative is to take a baking pan, coat with Pam and put the breaded chicken pieces on the pan. Spray the pieces with more Pam, and place in a hot (425 degree oven) for about 20 minutes. Use an instant read thermometer to get a 165 degree reading or cut into a piece and see in the juices are clear and not red. Serve the chicken on a piece of white bread to absorb all the juices and you will think you were born in Mississippi.
butter works and sometimes cooking spray or a very light coat of vegetable oil
milk....then dip in flour mixture, or crushed cracker crumbs.
You can use milk or mayo....
If you have some salad dressing (ranch or thousand island are my favorites), coat the chicken in dressing and then roll it in crumbs. Better than egg - yummy!
Dip the chicken in buttermilk, hold each piece over the dish for a second or two to allow the excess to drip away, then dredge it through your seasoned flour. Works great and gives a great secret flavor to your fried chicken.
Source(s):
Martha Stewart
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
no need to coat with egg, just makes batter thicker. Just moisten it with water before coating it with whatever - flour, crushed corn flakes, bread crumbs, etc. It will be FINE!
i found that buttermilk works really well, especially if you let the chicken soak in it for about an hour in the refrigerator. or milk with a few cubes of ice, the colder the milk the better it seems to work.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How can I coat chicken without an egg?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can I coat chicken without an egg?),it will help you,my kids.
The eggs in my fridge expired about a month ago, and I can't think of anything else >_>
Answers:
I have a friend who uses mayo and believe it or not it comes out quite good!
Other Answers:
Try a milk and flour combination and see how that works out.
A bit of milk or cream sometimes helps, and then you could shake the chicken in flour and salt and pepper.
If you're talking about coating it with something wet to help a dry mix to stick to it, how about milk or water? That might work.
You don't need an egg. I rinse my chicken off in cold water, dip it in seasonsed bread crumbs & saute until lightly browned in olive oil.
milk. flour. spices.
good. luck.
Anything dairy will work as long as it is liquid or dippable.
Also, any liquid mixed with a bit of flour and cooked a bit to thicken it will work as a coating
Try Milk and flour combo or cornmeal and veg oil, also seasoned crackers and milk or veg oil, or you can realy cheat and use one of veg sprays; spraying thoughly and then dipping in crackers or cornmeal.
I thought I was the only one in the WORLD who has expired eggs in the fridge.
Wash the chicken
Pat dry
Dredge in flour (or whatever)
Sautee in butter
Source(s):
DeLuca's Book of French Cooking
Chicken and Almonds recipe
circa 1940
It depends on the flavor you are looking for. I have used buttermilk many times in the past. Also you could use water or milk. My mom also uses chicken broth. *the low sodium canned stuff* Basically anything liquid will make the dry stuff adhere to the chicken. Also you could look at using something like a beer batter if you want a different texture. Beer works well for getting the dry stuff on the chicken too.
Source(s):
Years of cooking experience!
Give it up for Lisa H and the mayonnaise tip.
Also add a little mustard to the mayo for a spicy kick.
Or honey for a sweet taste.
The traditional recipe for Southern Fried Chicken is to soak the chicken pieces in milk for at least an hour, then put some flour in a bag with salt and pepper. Place the chicken pieces in the bag, one at a time, and shake each piece. Place in a cast iron skillet, with 1 inch of lard, preheated to 375 degress. Cook each side until crispy, about 10 minutes per side. Drain on a cake rack or paper towels, and keep in a 200 degree oven until all pieces are done.
The Lo-cal alternative is to take a baking pan, coat with Pam and put the breaded chicken pieces on the pan. Spray the pieces with more Pam, and place in a hot (425 degree oven) for about 20 minutes. Use an instant read thermometer to get a 165 degree reading or cut into a piece and see in the juices are clear and not red. Serve the chicken on a piece of white bread to absorb all the juices and you will think you were born in Mississippi.
butter works and sometimes cooking spray or a very light coat of vegetable oil
milk....then dip in flour mixture, or crushed cracker crumbs.
You can use milk or mayo....
If you have some salad dressing (ranch or thousand island are my favorites), coat the chicken in dressing and then roll it in crumbs. Better than egg - yummy!
Dip the chicken in buttermilk, hold each piece over the dish for a second or two to allow the excess to drip away, then dredge it through your seasoned flour. Works great and gives a great secret flavor to your fried chicken.
Source(s):
Martha Stewart
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
no need to coat with egg, just makes batter thicker. Just moisten it with water before coating it with whatever - flour, crushed corn flakes, bread crumbs, etc. It will be FINE!
i found that buttermilk works really well, especially if you let the chicken soak in it for about an hour in the refrigerator. or milk with a few cubes of ice, the colder the milk the better it seems to work.
correctness,It's Non-profit and only for informational purposes.
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