Fried Chicken > Can you make fried chicken with just flour and eggs

Can You Make Fried Chicken With Just Flour and Eggs?

Fried chicken is a delicious southern favorite, with a crispy breaded exterior and juicy interior. The typical breading for fried chicken contains flour, eggs, and sometimes breadcrumbs. However, you can absolutely make great fried chicken using just flour and eggs!

Can You Make Fried Chicken With Just Flour and Eggs?

Yes, you absolutely can make delicious fried chicken using only flour and eggs. While many fried chicken recipes call for a three-step breading process (flour, egg wash, more flour), egg wash is not an essential component.

Flour on its own is sufficient for creating a light, crispy coating on fried chicken. When dredged in flour, the chicken pieces become coated in a dry starch that will turn golden brown and crunchy during frying. The flour adheres to the moist surface of the chicken, sealing in juices while also forming a protective barrier against the hot oil.

Eggs are commonly used in fried chicken recipes because they help the flour coating stick evenly to the meat. The proteins in beaten eggs act as a binder when chicken is dipped into the egg wash prior to the flour. However, with proper dredging techniques, it is possible to get the flour to adhere without using eggs.

Related post: Can you make fried chicken with boiled chicken?

To make flavorful fried chicken with just flour and no eggs, start by rinsing and patting the chicken pieces dry. Season them generously with salt, pepper, and any other spices you want. Place several cups of all-purpose flour in a bowl or pan. Press each piece of chicken into the flour, thoroughly coating on all sides. Use your hands to gently press the flour onto the moist chicken so it sticks.

Fry the well-coated chicken pieces in hot oil, about 325-375°F, for 7-10 minutes until crispy and cooked through. Maintain the oil temperature to prevent the crust from absorbing too much grease. Drain the fried chicken on a paper towel-lined plate. Let it rest for 5 minutes before serving for optimal crispness.

While eggs provide an added layer of crunchy texture, flour on its own can absolutely create delicious fried chicken. The key is taking the time to evenly coat each piece of chicken in flour and frying at the right temperature to develop a crave-worthy crispy crust.

The Role of Flour and Eggs in Fried Chicken

Flour helps fried chicken develop a light, crispy crust. When dredged in flour, the chicken pieces are coated in a dry starch that will turn golden brown and crunchy when fried. The flour adheres to the moist chicken, creating a layer that seals in juices.

Eggs function as the “glue” that makes the flour coating stick to the chicken. Beaten eggs contain proteins that act as a binder when chicken is dipped into them prior to the flour. This ensures the flour adheres evenly over the meat.

Do I need to use eggs for fried chicken?

Egg is not an absolute necessity for fried chicken. While eggs provides excellent binding properties, it is possible to make crunchy fried chicken using only flour. With proper dredging and frying methods, flour alone can still create a delicious crispy coating. However, egg is recommended for optimal texture and cook-through.

How many eggs do I need for fried chicken?

A general rule of thumb is 2 eggs per 1-2 pounds of chicken. Enough egg wash should be used to fully coat each piece of chicken before dredging in flour. The amount can be adjusted based on the total quantity of chicken. Plan for about 1/4 to 1/3 cup of egg wash per pound of meat.

How to make Fried Chicken With Just Flour and Eggs?

Here is a simple recipe for fried chicken using only flour and eggs:


    • Chicken pieces of your choice (breasts, thighs, drumsticks, etc)
    • 2 cups all-purpose flour
    • 2 eggs, beaten
    • Salt and pepper
    • Vegetable oil for frying


    1. Rinse chicken pieces and pat dry with paper towels. Season all over with salt and pepper.
    2. Place flour in a shallow bowl. Place beaten eggs in a separate shallow bowl.
    3. Dredge each chicken piece in flour, coating all sides. Dip floured chicken into the egg wash, allowing any excess to drip off.
    4. Place chicken back into the flour and coat again, pressing gently so the flour adheres.
    5. In a heavy skillet or pan, heat 1⁄2 inch of vegetable oil over medium high heat until shimmering.
    6. Working in batches, fry chicken pieces for 4-6 minutes per side until golden brown and cooked through.
    7. Drain chicken on a paper towel-lined plate before serving.

Tips for the Best Results

    • Use all-purpose flour for a light, crunchy crust. Do not use self-rising flour.
    • Allow the chicken to come to room temperature before breading to prevent the flour and egg from sliding off.
    • Beat the eggs thoroughly so they coat the chicken evenly.
    • Double dredge the chicken (flour-egg-flour) for a thicker, crunchier crust.
    • Maintain the oil temperature between 325-375°F for perfectly crispy fried chicken.
    • Let the chicken pieces rest on a wire rack briefly after frying for optimal crispness.

While eggs provide great binding and adhesion, flour on its own can absolutely create crunchy, flavorful fried chicken. Give this simple flour and egg method a try for quick and tasty fried chicken any night of the week.

So, Can you use egg for fried chicken?

Yes, eggs can be used when breading fried chicken. The egg helps the flour coating adhere evenly and crunchily to the exterior of the chicken. When dipped in beaten egg between coatings of flour, the egg proteins act as a binder that allows the flour to stick tightly. This creates an ultra crispy, flavorful crust.

Do I need eggs for fried chicken?

Egg is highly recommended but technically optional when making fried chicken. Without egg binding the ingredients, the flour coating may fall off the chicken more easily. However, flour by itself will still crisp up nicely during frying. For best results, use both egg and flour together.

Does fried chicken need eggs?

Fried chicken does not absolutely require eggs in order to be cooked properly. The egg certainly helps create a more uniform, crunchy crust that adheres nicely. But flour on its own can still be used to make tasty fried chicken. As long as the flour is thoroughly coated and fried at the right temperature, it will develop a satisfactory crispy texture.

What does egg and flour do to chicken?

Flour and egg each play a key role in the breading for fried chicken. The flour forms a crispy, golden brown crust, while the egg helps the flour coating stick evenly to the chicken. The flour seals in juices and provides crunch, while the egg acts as the “glue” binding the breading to the meat.

Can I use just egg for frying chicken?

It is not recommended to fry chicken in just egg. Egg alone will create a thick, gooey coating that doesn’t get crispy. Flour is necessary for the proper fried chicken crust. For best results, flour and egg together make the ideal pairing for adhesion, cook-through, and optimal texture.

Is flour enough for fried chicken?

Yes, flour alone can be used to make crunchy fried chicken. With thorough dredging and frying at the ideal temperature, flour on its own can develop a crispy, flavorful crust without egg. However, egg helps the flour adhere better for a more uniform texture.

Do you put chicken in flour or egg first?

For fried chicken, the chicken should be dredged in flour first before the egg wash. Coating in flour first allows the egg to properly grab onto the flour, keeping the full breading intact. Dipping in egg first can cause the flour to fall off unevenly.


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