Description
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.
Ingredients
Units
Scale
- 300 g oyster mushrooms
- Oil to fry
Flour mixture
- 1/2 cup all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp nutritional yeast
- 1/2 tsp paprika powder
- 1/4 tsp turmeric
- 2 tsp chili flakes (I used gochugaru Korean red pepper flakes, but you can use other chili flakes)
Vegan buttermilk
- 1/2 cup plant milk (I used soy)
- Juice from 1/4 a lime/lemon
Instructions
- Prep the mushrooms by gently cleaning and tearing oyster mushrooms into medium chunks.
- In a bowl, add all-purpose flour, all the spices and nutritional yeast and mix well.
- 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.
- Coat the mushroom pieces in the seasoned flour, then into the buttermilk. Repeat the process (double dip) for extra crispiness.
- Heat the oil and deep-fry the mushrooms in batches for about 3-4 minutes per side, until golden brown and crispy.
- Place on paper towels, sprinkle a little extra salt, and best enjoy when it’s still hot.
Notes
Air-fryer option: Spray coated mushrooms lightly with oil and air-fry at 190°C for 10–12 minutes.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Mixed