Nice Cookies

I’m allergic to eggs and really want to cook up some chicken parmesan. Does anyone know of a substitue to dipping in egg when breading?
Part of the purpose of egg is to have an ‘adhesive’ for the breading to stick to. You could try something like buttermilk. Its thicker than milk so it’ll help bind the breading to the chicken.

Or you could very thinly rub some shortening on the chicken for the same effect.

Personally, I skip the whole thing. I keep my chicken wet (from washing before hand) and just plop the pieces into a ziploc with my breading. The ziploc gives you the ability to vigorously manipulate the bread crumbs into the meat. It keeps the meat coated well, just don’t over handle the breaded pieces a lot before cooking so as not to knock off the breading.

an old wives trick is to use apple sauce. Don’t know how well it will work but its worth a try
I went ahead and tried flour, then milk, then bread crumbs. Worked pretty good. I think next time I’m going to try milk then flour, then milk, then bread crumbs. I think that’ll get it a little stickier and take more bread crumbs. Overall, though, not bad. I think it’s fine tuning now.
I’ve heard buttermilk before as well.
What is buttermilk anyway?

Have you ever made butter?

Basically, when you make butter, or whipped cream then butter, the fat sticks together and you’re left with the milk liquids and a little fat. That’s buttermilk.
I usually just use milk or 1/2 & 1/2 when I don’t have eggs.
Buttermilk, along with some salt and pepper. Dredge in flour or breading. If you’re using flour, you can put it back in the buttermilk and redredge it in the flour again for a thicker coating. I don’t know if that’d work with bread crumbs.

I made some chicken fingers with a few chicken breasts like that two nights ago, then threw the fried strips in a plastic container with some wing sauce I altered, shook everything around, then served with ranch dressing. We also did this at work a couple shifts ago. Great food. Plastic salad tongs do NOT like hot oil. Melty.

Next time I fry something, I’m going to mix some of the wing sauce in with the buttermilk, and THEN fry it. Make a dry buffalo chicken finger.

For the sauce, take your favorite hot sauce, pour enough of it in a small saucepan to coat all your chicken later on. Add a couple tablespoons of honey. Add a splash of vinegar. Mix it all together on low heat until barely hot, then pour it in a container with a sealable lid. Throw your chicken in there and shake it about. Don’t pour all the sauce in at one time, unless you like your chicken SWIMMING in sauce. Just use enough to cover the chicken in there, and add more as it gets low.

I used Kroger brand wing sauce as my base, and added the above. At work, we used two different types of Texas Pete’s sauce as the base. Whatever you like.
buttermilk is best it has a great flavor.

you could use milk, or coconut milk (if you are can’t have milk), plain yoghurt… anything liquid and a bit thicker than water…

honey works too, but wouldn’t suggest that for your particular dish.

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