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a basket of fried oyster mushrooms (vegan fried chicken)

Fried Oyster Mushrooms (Vegan Fried Chicken)

You will definitely love this Fried Oyster Mushrooms (Vegan Fried Chicken) recipe! It’s so irresistible and finger licking tasty!🤩 
5 from 10 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 452kcal
Author: SHU-CHUN

Ingredients

  • 12 oz Oyster Mushrooms approx. 350 grams

Vegan Butter Milk

Vegan KFC Dry Batter

Frying

  • Cooking Oil for frying (Note2)

Instructions

  • In a large mixing bowl, place rice flour, corn flour along with paprika, mixed herbs, garlic powder, onion powder, ground ginger, ground black pepper, and vegetable bouillon powder.
  • Seal the zip lock bag with the cornflakes inside. Use a rolling pin or a bottle to slightly crush corn flakes into smaller pieces.
  • Add crushed corn flakes to the dry batter mixture and mix everything together. Set aside.
  • Place plant-based milk in another large mixing bowl and add apple cider vinegar and vegetable bouillon powder. Mix well then set aside.
  • Clean oyster mushrooms if needed (use wet kitchen paper towels to wipe the surface). Separate them individually by hand.
  • Heat oil to 370° F /187° C (you can use a deep fryer or in a heavy-bottomed pot). The way to test if the oil is hot enough is when you stick the end of a wooden spoon or chopstick into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, that means the oil is way too hot; turn the heat down and let the temperature drop a bit. Or alternatively, you can use a temperature probe.
  • Dip the mushrooms into vegan butter milk and then into the dry batter mixture. Gently press the dry mixture onto the mushrooms to ensure they are coated well. If you’re fast enough, you can drop them into the hot oil one by one while breading them. Alternatively, you can finish the breading before deep frying.
  • Do not overcrowd the pot. Cook them in batches, give them room to float around. Deep frying the breaded mushrooms for about 3 minutes until they become golden brown (you can feel the surface become crusty and crunchy when you use a tong to grab them). Remove them with a tong and place them on kitchen paper towels to absorb the excess oil. Repeat until all the mushrooms are cooked. Serve hot with dipping sauces(vegan mayo, vegan aioli, Lemongrass sauce, or vegan spicy mayo) and enjoy.

Notes

(Note1)- you can use soy, oat, cashew, or almond milk. Most unfavored plant-based milks with high levels of protein are suitable except coconut milk. (coconut milk doesn’t curdle).
(Note2)- Choose an oil with a high smoke point such as vegetable oil, peanut oil, avocado oil, or grape seed oil…etc. (I always use grape seed oil)

Nutrition

Serving: 1people | Calories: 452kcal | Carbohydrates: 91g | Protein: 12g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1842mg | Potassium: 724mg | Fiber: 7g | Sugar: 10g | Vitamin A: 780IU | Vitamin C: 12mg | Calcium: 168mg | Iron: 8mg