Breaded Chicken Without Eggs (The Best Crispy Panko Chicken)

If you've ever wondered how to make breaded chicken without eggs, this recipe has you covered. We'll be using Greek yogurt instead of eggs as the binder for the breading, and let me tell you, you'd never know it. The final product is a perfectly breaded chicken cutlet without eggs that's so juicy inside and crispy outside with the best flavor.

My New Go-To Panko Breaded Chicken Cutlet Recipe

Breading chicken without eggs actually came as a happy accident for me. I went to make dinner one night and realized I didn't have any eggs to make the breading stick. Of course, I looked up what I could replace the eggs with, and since I didn't have milk, mayonnaise, or heavy cream - all of which can also be used as a binder for chicken in place of eggs - I landed on using Greek yogurt.

Well, let me tell you, the cutlets turned out so good I think I'll be skipping the eggs from now on, even when I've got them in my fridge.

Ingredients For Breaded Chicken Without Egg

• Boneless skinless chicken breasts- You can slice them in half horizontally to make this recipe with chicken fillets. You can also use chicken thighs if you prefer that cut of meat better.
• Panko breadcrumbs- I prefer the panko bread crumbs in this recipe over regular bread crumbs because they add that satisfying crunch.
• Parmesan cheese- Mixed into the panko mixture.
• Dried oregano, thyme, and rosemary
• Paprika powder
• Salt & Pepper to taste
• All-purpose flour- works as the ingredient for the breadcrumbs to stick to.
• Greek yogurt- keeps the chicken moist while cooking. I believe it's the best substitution for eggs when breading chicken.
• Olive oil spray- used to seal the seasoned breadcrumbs onto the chicken cutlets before cooking.

How To Make Breaded Chicken Without Eggs

Step 1: Prep Work

 Preheat the oven to 375°F (200°C) and line a baking sheet with parchment paper. Pat the chicken dry with paper towels. Place flour on a large plate and yogurt in a shallow bowl. Mix the panko with grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper.

Step 2: Flour the chicken

Place the chicken breast into the flour mixture and turn it around with tongs to flour it evenly. Lift each piece with the tongs and shake it gently to remove the excess flour.

Step 3: Bread chicken

Turn the chicken pieces in the yogurt and coat it lightly. Place the chicken cutlets in the panko mixture, turn it over, and press it into the breading to coat.

Step 4: Bake

Place the breaded chicken on the baking tray. Spray the chicken lightly with cooking spray and bake for about 10 minutes. Flip and spray the second side lightly with the olive oil. Continue baking for another 15-20 minutes.

Expert Tips

• Use a meat thermometer to check the internal temperature to see if it's at least 165°F.
• Add some garlic powder to the breadcrumb mixture to add a little extra flavor.
• Air fry the chicken cutlets in an air fryer basket at 400°F for 10-12 minutes to make them extra crispy. Flip them after 7 minutes of cooking. Cook until the internal temp is 165°F. 
• Serve the cutlets with your favorite dipping sauce, like Buffalo sauce, chipotle ranch, honey barbecue sauce, or garlic parmesan sauce.

How To Store Breaded Chicken

Store any leftover chicken cutlets you end up with in an airtight container in the fridge. Stored like this way, they'll last for up to 3-4 days. Let the chicken cutlets cool to room temperature, then transfer them to a freezer-safe bag. They will stay good in the freezer for up to 3 months stored like this.

How To Reheat Breaded Chicken

The best way I've found to reheat any leftover breaded chicken cutlets is in the oven at 350°F for 15-20 minutes. The cooking time will vary if you're reheating it right from the freezer.

More Recipes

• Chicken Bryan
• Chicken Al Pastor
• Crustless Chicken Pot Pie
• Fried Mustard Chicken
• Chicken Hearts
• BBQ Boneless Wings
• Food Court Bourbon Chicken
• Copycat Chick-Fil-A Cobb Salad