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A serving plate of golden-fried oyster mushrooms arranged neatly, garnished with fresh parsley. A small bowl of dipping sauce sits beside the plate on a rustic table setting with a napkin, fork, and a glass of lemonade.

Mushroom Fried Chicken (Vegan Recipe)

These crispy fried oyster mushrooms are the perfect crunchy treat, coated in a flavorful blend of spices and fried to golden perfection. The vegan buttermilk soak helps create a light, crispy texture that's perfect for snacking or serving as an appetizer. Add a touch of hot sauce for extra kick if you like your snacks spicy!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine vegan
Servings 4
Calories 176 kcal

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.
    Close-up of a large bowl with almond milk and lemon juice being whisked into a vegan buttermilk mixture. The mixture looks slightly curdled, with a small bowl of coconut sugar and a bottle of hot sauce nearby on the counter.
  • 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.
    Side view of oyster mushrooms soaking in a vegan buttermilk mixture inside a glass bowl. The mushrooms are fully coated, and a colorful kitchen towel is draped beside the bowl on the counter.

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.
    Overhead view of a breading station with a bowl of seasoned flour and cornstarch mixture next to a bowl of marinated oyster mushrooms. A few mushrooms are being coated while others rest breaded on a parchment-lined tray.

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.
    Action shot of oyster mushrooms frying in a saucepan filled with bubbling vegetable oil. The mushrooms are golden brown, and a slotted spoon is in the foreground, ready to lift a piece
  • Remove with a slotted spoon and drain on paper towels.
    A serving plate of golden-fried oyster mushrooms arranged neatly, garnished with fresh parsley. A small bowl of dipping sauce sits beside the plate on a rustic table setting with a napkin, fork, and a glass of lemonade.