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