If you’re a fan of crispy fried chicken but prefer to skip the meat, this Mushroom Fried Chicken recipe will become your new go-to. Using oyster mushrooms as the star ingredient, this vegan version delivers all the crunch, spice, and comfort you crave without any of the guilt.
The delicate yet meaty texture of the mushrooms soaks up all the flavors, making each bite a savory delight.
What makes this dish truly special is how the oyster mushrooms absorb the marinade made with almond milk, lemon juice, and a touch of coconut sugar. This gives them a tangy, subtly sweet, and savory base that pairs perfectly with the flavorful, crispy coating.
The combination of flour, cornstarch, and spices like paprika, garlic powder, and cayenne pepper gives the mushrooms that crunchy, golden crust that mimics fried chicken to perfection.
It’s the perfect recipe to satisfy those fried food cravings with a plant-based twist. Whether you serve it with a side of crispy fries, drizzle it with your favorite dipping sauce, or pile it onto a sandwich, this Mushroom Fried Chicken will be a hit at any meal.
Why You Will Be Hooked?
- Mushrooms make the perfect meat substitute: Oyster mushrooms have such a satisfying texture that you’ll barely notice the difference between this and regular fried chicken.
- It’s versatile: From sandwiches to wraps or served alongside a salad, this dish is a great base for endless meal ideas.
- Flavor-packed coating: The spice mix (with a kick of cayenne) gives a crispy, golden crunch that’s incredibly addictive.
- Quick and easy: With minimal prep and just a few ingredients, this is a simple yet impressive meal.
- Vegan comfort food: It’s the perfect dish to serve up when you’re craving something crispy and indulgent but still plant-based!
Mushroom Fried Chicken (Vegan Recipe)
Equipment
- Medium saucepan or deep frying pan
- Large mixing bowls (for buttermilk and flour coating)
- Slotted spoon
- Paper towels
Ingredients
- 10 ounces oyster mushrooms
- 1 ½ cups almond milk
- 1 ½ tablespoon lemon juice
- 1 tablespoon coconut sugar
- few drops of hot sauce optional, to make it spicier
For the Coating:
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon cayenne pepper
- Vegetable Oil for frying I recommend canola oil, peanut oil or rice bran oil
Instructions
Preparing the Vegan Buttermilk
- In a large bowl, mix almond milk and lemon juice. Let it sit for 10 minutes to curdle slightly and form a buttermilk substitute.
- Stir in coconut sugar and optional hot sauce, then add the oyster mushrooms. Toss gently to coat and let it soak for about 10 minutes.
Preparing the Coating
- In a separate bowl, combine flour, cornstarch, and spices (salt, pepper, paprika, onion powder, garlic powder, cayenne pepper). Stir to mix well.
Frying
- Heat 2 inches of vegetable oil in a medium saucepan to 350°F (180°C).
- Dip each mushroom into the flour mixture, coating it well.
- Fry mushrooms in batches for 2-3 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 176kcal |
| Carbohydrates | 37g |
| Fibre | 3g |
| Fat | 2g |
| Protein | 5g |
| Sugar | 3g |
More Delicious Vegan Options for You!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
