Frying chicken can be a tricky endeavor. There are many different techniques and ingredients that can be used, which leaves many home cooks wondering: should I use egg when frying chicken? Eggs are a common ingredient in many fried chicken recipes, but are they totally necessary? Here is a comprehensive look at the role eggs play when frying chicken, the pros and cons of using them, and whether or not they are essential.
The Purpose of Egg in Fried Chicken
Chicken is fried in order to achieve a crispy, crunchy exterior coating. Eggs help the coating adhere to the chicken and promote browning. Here are the main purposes eggs serve when frying chicken:
- Binding Agent – Eggs act as a binder to help the dry dredging ingredients stick to the chicken. The proteins in eggs coagulate when heated, acting like a glue to hold the coating in place.
- Browning – Eggs promote the Maillard reaction, which is the chemical reaction between proteins and reducing sugars that causes browning when food is fried, roasted, seared, etc. This gives fried chicken its signature golden-brown crust.
- Moisture – The egg adds moisture to the coating, keeping it tender and preventing it from getting too dried out and crispy during frying.
- Richness – Egg yolks contribute fat and richness, adding flavor and texture to the coating.
- Leavening – As eggs fry, the protein structures in them expand, causing the coating to puff up slightly. This creates nooks and crannies for the coating to get ultra-crispy.
Pros of Using Egg
Given the important roles eggs play when frying chicken, there are some clear advantages to using them:
- Great Adhesion – Egg is unmatched when it comes to getting a coating to adhere to chicken. It sticks to the meat and binds the dry ingredients, ensuring the coating stays on.
- Ideal Texture – Eggs help create the distinctive crispy-crunchy exterior while keeping the chicken moist and juicy inside. The coating won’t be overly dried out or brittle.
- Incredible Flavor – Egg yolks add rich flavor and complement the chicken perfectly. The eggs help form that iconic fried chicken taste.
- Browns Well – Eggs promote fast, even browning due to the Maillard reaction. This gives the chicken an appetizing golden color.
- Easy to Use – Eggs are a pantry staple, so they provide an accessible way to get a great coating on fried chicken.
Cons of Using Egg
Although eggs have some clear advantages for frying chicken, there are a few potential drawbacks as well:
- Allergies – People with egg allergies obviously can’t consume fried chicken made with egg. Using egg limits who can eat the chicken.
- Extra Calories – Egg yolks add extra fat and calories. The coating will absorb more oil because of the egg.
- Eggy Flavor – If too much egg is used, it can make the coating taste overtly eggy.
- Soggy Coating – Too much egg can make the coating too moist and soft, preventing it from getting crispy.
- Thick Exterior – A lot of egg in the coating leads to a thicker crust that almost overwhelms the chicken.
Frying Chicken Without Egg
For people who want to avoid egg when frying chicken, there are a few substitutions that can mimic some of its binding and browning abilities:
- Flour Slurry – A paste made from equal parts flour and water or milk. The starches help adhere the dry ingredients.
- Cornstarch Slurry – A 50/50 mix of cornstarch and water that acts as a binder when heated.
- Club Soda – The carbonation helps batter cling and bubble for a light, crisp crust.
- Sparkling Water – Same concept as club soda. The bubbles provide leavening.
- Yogurt – Plain yogurt adds moisture, flavor, and binding power without egg flavor.
- Mayonnaise – Functions similarly to yogurt. The fat and acidity help browning.
- Buttermilk – The tang complements chicken. The milk proteins assist with adhesion.
For best results, you can combine a binder like flour/cornstarch slurry or buttermilk with club soda or sparkling water to get both adhesion and leavening. Simply dipping chicken in flour alone will not be as effective at getting a crispy coating to stick without egg.
How Much Egg Should You Use?
When including eggs for fried chicken, moderation is key. Only a small amount is needed to get the binding and browning benefits. Here are some guidelines for how much egg to use relative to the other coating ingredients:
| Coating Mix Amount | Egg Amount |
|---|---|
| 1 cup flour | 1 egg |
| 2 cups flour | 2 eggs |
| 6-8 chicken pieces | 1 egg |
| 1 whole cut up chicken | 2 eggs |
In general, for every 1-2 cups of flour coating mix, use 1 egg. For every 6-8 pieces of chicken, 1 egg is typically sufficient. It’s better to start with less egg and then adjust up if the coating won’t adhere. Too much egg can lead to issues.
How to Tell If You’re Using Too Much Egg
Some signs that there is an excess amount of egg in your fried chicken coating:
- Coating falls off chicken easily
- Batter seems very thin and runny
- Raw coated chicken feels very wet and sticky
- Fried chicken is greasy or oil seems to overflow when frying
- Coating has a thick, bready texture
- Noticeable egg flavor in the coating
If you notice any of these warning signs, try reducing the egg by 1/2 or 1 whole egg in your next batch. The coating should still adhere without excess moisture and egg flavor.
Concerns About Salmonella
Some home cooks may wonder if raw egg poses any risk of salmonella when coating chicken. Salmonella enteritidis can be present in raw egg, and chicken is also a potential source of food poisoning if undercooked. However, the risk of illness is very low for properly cooked fried chicken prepared with egg. Here’s why:
- The chicken is always cooked to well above 165°F, which kills any pathogens present.
- Frying at high heat destroys bacteria on the exterior of the chicken as well.
- The eggs aren’t consumed raw, so pathogens are destroyed in the cooking process.
- Any bacteria present would only be on the surface of the chicken, not distributed internally.
As long as the chicken is fried at the proper temperature until golden brown and cooked through, salmonella should not be a concern. Be sure to check internal temperature with a meat thermometer. Discard any leftover coating mix since it contained raw egg.
How Eggs Affect Frying Oil
The egg in fried chicken batter can cause the frying oil to break down more quickly. Here’s why:
- Protein causes oil to foam and emulsify, leading to more rapid deterioration.
- Batter droplets release moisture into the oil as chicken fries.
- Egg yolks contain phospholipids that accelerate oil oxidation.
To maximize the lifespan of your frying oil when using egg:
- Don’t overload the pot – fry in batches to limit excess batter.
- Remove any battered bits between batches with a mesh scoop.
- Let oil fully return to temperature before adding more chicken.
- Filter out debris after each use once oil has cooled.
Frying too much chicken at once, letting the oil get too cool, and leaving batter bits behind speeds up deterioration of the oil, resulting in off flavors and poor frying performance.
Alternative Coating Techniques Without Egg
In addition to using binder substitutions, there are some alternative frying methods that don’t require egg at all:
Double Dredging
Flour chicken, dip in buttermilk, then dredge in flour again. The layers help the coating stick.
Air Fryer “Fried” Chicken
Toss chicken pieces in seasoned flour. Mist with oil spray and air fry at 400°F until crispy.
Broiled Chicken Tenders
Coat tenders in panko, Parmesan, and spices. Broil on high, flipping halfway through.
Baked Chicken Nuggets
Cut chicken into chunks, coat in panko, and bake at 425°F until browned and cooked through.
Get creative with the coating mixes and cooking methods for fried chicken flavor without deep frying or egg!
Conclusion
At the end of the day, should you use egg when frying chicken? The answer is it’s truly up to personal preference. Eggs provide unparalleled binding, browning, and flavor. But for those avoiding egg, there are certainly suitable alternatives to get a crispy fried chicken coating. There’s no definitive right or wrong answer – choose the option that best suits your needs and tastes!