Buttermilk is the classic, maybe with a little Dijon mustard whipped in? and Panko.
pam h
howtorunyourlife.blogspot.com

Melted butter, milk and butter milk are what I would try.

I haven't tried it, but think that perhaps yogurt, especially a thick Greek-style yogurt, might do the trick.

Lots of things! Sometimes all I do is brush the meat with some olive oil and that will hold it. If you are marinading (sp) it the liquid from that will hold it. Buttermilk is a tasty substitute.

We've used greek yogurt on fish and it came out wonderful. I'll second the buttermilk suggestion as well.

I ran into this problem yesterday (breaded chicken for dinner, discovered too late that we were out of eggs) and used Dijon mustard thinned with a little water. It was decent, but use a good pan and enough oil, or the breading will stick to the pan instead of the chicken...

I've used Dana Carpender's Heroin Wings (heroin because the recipe is so addicting!) recipe for chicken breasts; it works really well. It uses parmesan, melted butter, and assorted spices as a coating:

http://kickincarbclutter.blogspot.com/2007/08/heroin-wings.html

i often rub chicken breast or pork tenderloin with dijon mustard (not thinned, just straight out of the jar), then bread with panko crumbs. you have to press the crumbs in a bit before cooking, but it works pretty well and is really flavorful.

Maybe vegan mayo?

Buttermilk and yogurt are good options. Also Ranch or any other creamy dressing would work and add nice flavor.

I had a recipe for panko-crusted baked chicken that I started before realizing I was out of eggs. I substituted Greek yogurt thinned out with a little milk and it came out even better than it does when eggs are used. I coated with flour, dipped in the yogurt mixture, then rolled in panko, and the breading stayed put and got perfectly crispy.

I'm going to go armchair-food-scientist on this one, so apologies if I sound like an idiot =) The point of the eggs in breading is that they're adding some protein, which once they unravel (denature, can be done sometimes with heat, sometimes by breaking bonds chemically), but given enough time, start to tangle up really super tight again (watch how a smooth cheese sauce can turn grainy without care) The ideal is that would firm up with bits in tow (which is sort of what I think you'd want when you're trying to get one thing to stick to another like breading) Yogurt could be good, but you'd want a low-fat (fat is sort of slippery...you want clingy), high protein model. If dairy is out, you might try some experiments with silken tofu. If soy is out, maybe a thin slurry of water and quinoa flour? Sorry for not having a strict answer, just throwing out ideas.

I sometimes coat chicken in a honey-mustard mixture before dredging it in cornmeal. The honey is sticky enough so that the cornmeal adheres. I suppose bread crumbs would work too since you have an allergy to corn.

Corn starch and some milk (non-dairy works fine too) should do the trick!

I would suggest yogurt because it is a bit thicker than buttermilk.

Lemon juice.

MUSTARD!!!! Dijon is my fav. It adds so much flavor. I haven't done a "traditional" breading in years, just mustard and Panko and in the oven it goes.

Don't know about fish. But I have used plain old olive oil (with some spices like paprika mixed in) and then breaded. The results are deliciously tender.

Thank you all for your *brilliant* ideas! I'm inspired now; I have a jar of Plochman's stone ground mustard (you need a jar. Trust me) and I am going to use it on fish or chicken next time I get a chance.

I often use nothing as my base at all. As long as you press the crumbs very firmly into the skin, they seem to stick well. I do, however, tend to use a nonstick pan with this method and handle the meat gently during flipping.

Nothing. This may not work with all meats but it works great with pork chops. I rinse the chops, pat them dry and salt and pepper them. Then I just press them into the panko and oven bake them. The panko stays on.

rice flour + bread crumbs + xantham gum

I often use the flax meal+water substitute for eggs in baking, and that would be my first go-to in this case, too. Once the mix settles into itself, it has nearly the same kind of viscosity/stickiness as egg whites do (and is a protein!).

I've used a cornstarch slurry before, but since you can't use corn, maybe arrowroot or rice flour?

Beer batter or eggless tempura (uses baking powder...I guess the fizziness does something?) stick great - you can always add additional herbs and spices.

I've marinated chicken in Italian Dressing and them dipped it directly into panko. Reminds me that I should make that again sometime soon...

I dip in flour, stone-ground mustard thinned with water, then panko mixed with whatever seasoning I'm in the mood for. Occasionally, I'll drizzle with melted butter before throwing in the oven. Great for chicken or pork. May be a little flavor-forward for lighter fish.

I've never been a fan of using egg for breading meat or poultry. I usually just brush it with extra virgin olive oil. It works expecially good when using Panko bread crumbs, although it's worked with everything else I've tried as well.

My top answers would be a thick marinade, buttermilk, greek yogurt or Italian dressing. I did some chicken strips recently, and as I found out too late I had no eggs or milk in the house, I marinaded them for 20 minutes or so in greek yogurt with some seasoning. It was one of those times when I wasn't sure if I was making dinner or ruining it, but it turned out great! Also I used homemade breadcrumbs for the breading, but didn't have enough so I thinned them out with some roasted sesame seeds, and that was SO GOOD!! Really recommend it!

I know it sounds crazy but...Hummus! This is a great vegan trick. Mustard is a good one too.

My son can not have eggs. When I make homemade gluten free chicken nuggets, I pound the chicken breasts, dust the pieces in rice flour that I have seasoned than dip in apple sauce and press into the crushed rice chex. I fry in a pan with canola oil and place in a 375 degree oven for an additional 15 minutes to make sure it is fully cooked. I have done this with fish as well. It has a slightly sweet flavor and tastes great.

I frequently make breaded chicken with Dijon or honey mustard. It adds a nice flavour to the chicken and the breading REALLY sticks. A recipe I've been doing lately is this baked chicken crusted with crushed cereal

http://www.eatsbydesign.com/crispy-baked-cereal-crusted-chicken/

im allergic to.eggs also. I have found that unsweetened coconut milk has a consistency similar to.an egg wash. I use it all.the time. however it doesnt give you that nice golden brown if used as a.glaze for baking. if you want to bring some tang into the recipie use.plain kefir. greek yogurt is a great replacer.for.mayo. add some.dill.weed and you have ranch. substitutes.for bread are coconut flower and almond flour. coconut flour.has a consistency closer to.wheat flour than almond flour. I like coconut flour n either almond or.flax meal for texture if im pan frying. also, our health food store has a box of some egg replacer. im not sure whT it is or whTs in it or if its even good, but I know its supposed to be a thing to replace eggs. lol

cereal is made with eggs. it isnt always.on the lable but trust me its there. these are fab recipies tho! my grandma used to make chicken with crushed cornflakes. oh she said.shes allergic to corn. aLmost all cereal is made with corn. :(