This Vegan Fried Chicken recipe using oyster mushrooms will satisfy whenever you crave that golden, crunchy, finger-lickin’-good experience, but minus the chicken. These crispy bites are savoury, juicy, and packed with umami goodness. Perfect as a snack, side, or even the star of your meal. 

Jump to:

• 💌The Mushroom That Changed Everything
• 💓 Why You’ll Love This Vegan Fried Chicken (KFC Copycat)
• 📝How to make Vegan Fried Chicken (KFC Copycat) 
• 📖 Recipe
• 💬 Reviews

💌The Mushroom That Changed Everything

Oyster mushrooms are funny little things: soft, delicate, almost flowery. But tear them into chunks, season them just right, and suddenly they transform into something bold and savory, like the comfort food you thought you had to leave behind.

The first time I made these, I remember biting into one and actually pausing mid-chew. This tastes like a memory, I thought. Crispy shell, juicy inside, a little peppery kick—it was everything my younger self would’ve begged for.

💓 Why You’ll Love This Vegan Fried Chicken (KFC Copycat)

• Crispy outside, meaty inside — mushrooms are the perfect vegan substitute for that meaty texture.
• Healthier than take-out — 100% plant-based and freshly made.
• Smell good, taste better — a handful of spices make the flavor irresistible.

Check out my vegan series for meat lovers:

• Vegan Crispy Pork Belly
• Gochujang Cauliflower Wings
• Vegan Roasted Duck Noodle
• Tempe Ribs

📝How to make Vegan Fried Chicken (KFC Copycat) 

Ingredients

• 300 g oyster mushrooms
• Oil to fry

Flour mixture

• ½ cup all-purpose flour
• 2 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoon nutritional yeast
• ½ teaspoon paprika powder
• ¼ teaspoon turmeric
• 2 teaspoon chili flakes (I used gochugaru Korean red pepper flakes, but you can use other chili flakes)

Vegan buttermilk

• ½ cup plant milk (I used soy)
• Juice from ¼ a lime/lemon

Instructions

1. Prep the mushrooms by gently cleaning and tearing oyster mushrooms into medium chunks.
2. In a bowl, add all-purpose flour, all the spices and nutritional yeast and mix well.
3. To make the vegan buttermilk, take another bowl and mix together lime juice, soy milk and 4 teaspoons of the seasoned flour above, then mix well until curdled.
4. Coat the mushroom pieces in the seasoned flour, then into the buttermilk. Repeat the process (double dip) for extra crispiness.
5. Heat the oil and deep-fry the mushrooms in batches for about 3-4 minutes per side, until golden brown and crispy.
6. Place on paper towels, sprinkle a little extra salt, and best enjoy when it’s still hot.

🌿Serving Ideas

• Use your favorite dipping sauce. I use sweet chili sauce and ketchup.
• Pair with coleslaw, chips, or buttery corn for the full “KFC meal” experience.
• Add to a burger or wrap with lettuce and vegan ranch.

🎯Tips for success

• Air-fryer option: Spray coated mushrooms lightly with oil and air-fry at 190°C for 10–12 minutes.
• Gluten-free version: Use a gluten-free flour blend and rice flour for the coating.

🍟Final Thoughts

There’s something oddly comforting about the smell of fried food drifting through the air. It always takes me back to being a kid, tagging along on late-night drives with my family, stopping by KFC for those big red-and-white buckets we absolutely didn’t need, but happily demolished anyway.

I don’t eat chicken anymore, but I still crave that same crunchy, peppery, slightly guilty pleasure from time to time. But going vegan doesn’t mean giving up those comforting flavors you grew up with. Sometimes it just means discovering them in unexpected places, just like this humble basket of oyster mushrooms.

Let me know what you think about this recipe in the comment below, or tagging me on Instagram @veggieanh. See you in another recipe.🥢⬜

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📖 Recipe