Chicken Fried Eggplant is a revelation for anyone who thinks they don’t like eggplant. I usually avoid it, but this version is irresistible—crispy, golden, and deeply savory, with a texture that rivals well-fried chicken.
My husband is an excellent cook. Every year I look forward to his Extra Crispy Fried Chicken Fingers for my birthday, and this year he surprised me with another winner. When I came home with our CSA haul and mentioned the two large eggplants, he replied, “We have the oil going—let’s fry them!”
He used the same dredging station he uses for chicken: seasoned flour, an egg-and-milk mixture, and then more seasoned flour. After peeling and cutting the eggplant into roughly 1 1/2-inch pieces, he coated each cube and fried them until they were a perfect golden brown—around eight minutes. The result was crisp on the outside, tender inside, and utterly addictive.
Normally I’m not an eggplant fan because of the texture, but this version changed my mind. The batter and frying method create a crunchy shell that makes the interior silky rather than spongy. Now I don’t dread seeing several pounds of eggplant in the CSA box—I actually look forward to making these.
Chicken Fried Eggplant
This recipe keeps preparation simple: peel and cut the eggplant into bite-sized pieces. The recipe below assumes deep-frying. If you don’t have a fryer, use 2 inches of oil in a high-sided, heavy-bottomed pan and monitor the oil temperature with a thermometer, aiming for 350°F.
Organization matters: have the eggplant prepared and the dredging station arranged in order—seasoned flour, egg-and-milk mixture, then more seasoned flour. A clean plate for breaded pieces and a towel-lined tray for drained fried pieces will keep the process smooth and safe. Heat the oil once everything is ready, and start dredging.
Dredging means dry-wet-dry: first coat the eggplant in seasoned flour to give the wet mixture something to cling to, dip in the egg-and-milk mixture, then coat again in flour for maximum crunch. It’s fine for your hands to get messy while you work—this actually helps when lowering pieces into hot oil—but be careful and deliberate to avoid splashes.
Serve the fried eggplant with a dipping sauce you like. Popular options include a creamy ranch, a sweet syrup for a playful contrast, or a sweet chili sauce for a sweet-and-spicy finish. Sprinkle a little extra salt on the fried eggplant just after it comes out of the oil to enhance the flavors.
Chicken Fried Eggplant
Rebecca Lindamood
Ingredients
- 1 1/2 pounds eggplant, peeled and cut into bite-sized pieces
- 6–8 cups canola or peanut oil, for frying
- 1 egg
- 1 cup buttermilk or milk
- 2 cups all-purpose flour
- 1 Tablespoon Montreal Steak Seasoning (or a similar blend)
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 3/4 teaspoon MSG (optional; omit if sensitive)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder (preferably granulated)
- 1/2 teaspoon onion powder (preferably granulated)
- Additional salt for sprinkling
Instructions
- In a large bowl, whisk together the flour, Montreal steak seasoning, kosher salt, black pepper, MSG (if using), paprika, garlic powder, and onion powder. Divide the seasoned flour between two shallow dishes. Line a tray or cooling rack with paper towels and set aside.
- Pour oil into a large, deep, heavy-bottomed pan or fryer and heat to 350°F. If you don’t have a thermometer, test the oil by dipping a breaded piece—if many vigorous bubbles appear around it, the oil is ready. Never fill the pan more than halfway with oil.
- In a medium bowl, whisk the egg and buttermilk (or milk) until combined. Place this bowl between the two bowls of seasoned flour to create your dredging station.
- Working one piece at a time, coat the eggplant in the first bowl of flour, shaking off excess. Dip it in the egg mixture, then coat again in the second bowl of flour. Place the breaded pieces on a clean plate until ready to fry. Do not overcrowd the pan when frying.
- Carefully slide each coated piece into the hot oil—do not throw. Fry the eggplant, turning gently with tongs, for 8–15 minutes depending on piece size, until golden brown and cooked through. Reduce heat if browning too quickly.
- Transfer fried eggplant to the towel-lined tray and let cool for at least five minutes before serving. They will be very hot inside.
- Repeat with remaining eggplant and sprinkle with additional salt just before serving.
Nutritional information is an estimate and should be calculated based on the exact ingredients you use.
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