Mushroom Fried Chicken Recipe
Mushroom Fried Chicken offers a crispy, flavorful alternative to traditional fried chicken using oyster mushrooms. Coated in a seasoned flour mixture and fried to golden perfection, this dish delivers a satisfying, plant-based option for a hearty meal.
Equipment
- Meat thermometer
- Medium saucepan
- Slotted spoon
- Large bowl
- Paper towels
- Tongs
Ingredients
- 1 tbsp coconut sugar
- 1½ tbsp lemon juice
- few drops of hot sauce, optional, to make it spicier
- 1½ cups almond milk
- 10 oz oyster mushrooms
Coating
- ½ tsp cayenne pepper
- 1 tsp paprika
- Vegetable Oil for frying
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
Instructions
- Start by wiping the oyster mushrooms with a paper towel to remove dirt.
- In a large bowl, combine flour, cornstarch, and spices.
- For the vegan buttermilk, mix almond milk with lemon juice and let it rest for 10 minutes.
- Stir in coconut sugar and pour it over the mushrooms.
- Let them soak for about 10 minutes.
- Coat the mushrooms in the flour mixture.
- Heat 2 inches of vegetable oil in a saucepan to 350°F (180°C).
- Fry the mushrooms in batches for 2-3 minutes per side until golden brown.
- Drain excess oil on a paper towel.
Notes
- For extra crunch, add breadcrumbs to the flour mixture.
- Make sure the oil is at the correct temperature to prevent sogginess.