This Crispy Oyster Mushroom Fried “Chicken” is a mouthwatering plant-based twist that, first of all, looks incredibly golden, crunchy, and realistic—just like classic fried chicken. As you begin preparing the mushrooms, their natural texture transforms beautifully, and as a result, each piece becomes tender on the inside while remaining perfectly crispy on the outside. Moreover, the seasoned batter clings to every fold of the mushroom, creating a rich, savory coating that fries to absolute perfection. Additionally, the combination of spices enhances the flavor even further, giving every bite a delicious, chicken-like taste. Ultimately, this easy homemade recipe comes together effortlessly, and therefore makes a wonderful alternative for anyone craving a flavorful, satisfying, and completely vegan fried “chicken” experience.
Ingredients:
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For the Mushrooms
- 400–500g oyster mushrooms (whole clusters kept intact for chicken-like texture)
Wet Batter
- 1 cup all-purpose flour
- 1 cup cold water (adjust until thick batter forms)
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
Dry Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt
- Optional: ½ tsp chili powder for heat
For Frying
- Neutral oil (sunflower, canola, or vegetable oil)
Instructions
1. Prep the Mushrooms
- Gently clean the oyster mushrooms with a damp cloth.
- Keep pieces in natural “strip” clusters — this makes them look like chicken tenders.
2. Season the Mushrooms
- Sprinkle lightly with salt and pepper to enhance flavor.
3. Make the Wet Batter
- In a bowl, whisk flour, cornstarch, and spices.
- Slowly add cold water until a medium-thick batter forms (similar to pancake batter).
- Dip each mushroom cluster fully into the batter and let excess drip off.
4. Prepare the Dry Coating
- Mix flour, cornstarch, and all seasonings in a shallow dish.
- Press each battered mushroom into the dry mix, coating all sides.
- Lightly squeeze to create rough, crispy edges (this gives the KFC-style texture).
5. Fry
- Heat oil to 170–180°C (340–360°F).
- Fry mushrooms in small batches for 5–7 minutes, turning once, until golden brown and crispy.
- Remove and place on a wire rack for maximum crunch.
6. Optional — Double Fry for Extra Crispiness
- Let mushrooms rest 5 minutes, then fry again for 1–2 minutes.
Serving Suggestions
- Serve as chicken-style strips
- Pair with garlic mayo, spicy ketchup, vegan ranch, or BBQ sauce
- Add into wraps, burgers, or salads
| Nutrient | serving |
|---|---|
| Calories | 280–320 kcal |
| Fat | 14–18 g |
| Net carbs | 34–38 g |
| Fiber | 3–4 g |
| Sugar | 1–2 g |
| Protein | 7–9 g |
| Sodium | 550–650 mg |
| Cholesterol | 0 mg (fully vegan) |
