Is Cornstarch Slurry a good vegan substitute for Egg in Fried Chicken?

Yes. Creates a sticky coating that helps breading adhere but lacks moisture and flavor complexity. Use a ratio of 1 tablespoon cornstarch + 2 tablespoons water per egg.

Vegan

Vegan Egg Substitute in Fried Chicken

Q: What is the best vegan substitute for Egg in Fried Chicken?

The best vegan substitute for Egg in Fried Chicken is Aquafaba. Use 3 tablespoons per egg. Provides excellent binding and moisture with a neutral flavor, allowing for a crisp coating similar to egg wash.

2 tested vegan options that contains no animal products (no eggs, dairy, honey, or meat). Each with exact ratios and tips for Fried Chicken.

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Quick Answer

The best vegan substitute for Egg in Fried Chicken is Aquafaba (3 tablespoons per egg). Provides excellent binding and moisture with a neutral flavor, allowing for a crisp coating similar to egg wash.

Vegan Egg Substitutes for Fried Chicken

Substitute	Ratio	Notes
⭐ Aquafaba	3 tablespoons per egg	Provides excellent binding and moisture with a neutral flavor, allowing for a crisp coating similar to egg wash.
Cornstarch Slurry	1 tablespoon cornstarch + 2 tablespoons water per egg	Creates a sticky coating that helps breading adhere but lacks moisture and flavor complexity.

Detailed Guide: Vegan Egg Substitutes in Fried Chicken

⭐ Aquafaba (Best Vegan Option)

3 tablespoons per egg

Quick tip: Provides excellent binding and moisture with a neutral flavor, allowing for a crisp coating similar to egg wash.

Aquafaba, the liquid from canned chickpeas, contains proteins and starches that mimic egg whites' binding properties. It helps the breading adhere firmly and crisps nicely when fried.

Use chilled aquafaba and whip lightly if possible to improve adhesion. Avoid using too much as it can make the coating soggy.

Aquafaba produces a crisp crust close to egg but with a slightly lighter texture and no egg flavor, ideal for vegan fried chicken.

Cornstarch Slurry

1 tablespoon cornstarch + 2 tablespoons water per egg

Quick tip: Creates a sticky coating that helps breading adhere but lacks moisture and flavor complexity.

Cornstarch mixed with water forms a gelatinous slurry that acts as a binder by creating a tacky surface for breading adhesion. However, it does not tenderize the chicken or add flavor.

Apply a thin, even layer to avoid a pasty texture. It is best combined with other moist ingredients for improved results.

This substitute produces a crisp crust but can be less flavorful and less tender than egg-based coatings, making it a less ideal choice for fried chicken.