Introduction

This KFC-style vegan fried “chicken” is a delicious plant-based twist on a classic favorite. Using oyster mushrooms and a flavorful blend of spices, it delivers crispy, golden-brown pieces with a perfect seasoning kick. It’s a great option for anyone craving fried comfort food without the meat.

A white plate with a blue rim is full of many pieces of golden-brown fried chicken. The chicken pieces have a rough, crispy texture with uneven, crunchy edges. The plate sits on a white marbled surface with a small wedge of lime visible in the corner. The fried chicken fills the entire plate, showing different shapes and sizes stacked closely together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams All-Purpose Flour

2 teaspoons Baking Powder

2 teaspoons Garlic Salt

2 teaspoons Paprika

1 teaspoon Ground Ginger

1 teaspoon Onion Powder

1 teaspoon Granulated Sugar

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Marjoram

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Sage

1/2 teaspoon Ground Allspice

1 teaspoon Ground Black Pepper

1 teaspoon Salt

1 teaspoon Chili Powder

300 grams Oyster Mushroom

200 milliliters Unsweetened Soy Milk

1 tablespoon Nutritional Yeast

Frying Oil (as needed)

Lime Juice (to taste)

Instructions

Step 1: In a mixing bowl, combine the all-purpose flour, baking powder, garlic salt, paprika, ground ginger, onion powder, granulated sugar, dried oregano, dried marjoram, dried thyme, dried sage, ground allspice, ground black pepper, salt, and chili powder. Mix well to create the dry spice mixture.

Step 2: Separate 80 grams of the dry spice mix into another bowl. Add the unsweetened soy milk and nutritional yeast to this bowl and whisk gently until smooth. You now have a wet batter and a dry mixture ready.

Step 3: Dip each oyster mushroom piece into the wet batter, allowing it to soak for a few seconds. Then roll it in the dry mixture until fully coated. Repeat for all mushrooms and place them on a plate to let the coating set for a few minutes.

Step 4: Heat frying oil in a small non-stick saucepan. Carefully add the coated mushroom pieces in batches, avoiding overcrowding. Deep fry until golden brown and floating, turning pieces as needed for even cooking.

Step 5: Remove the fried mushrooms with a slotted spoon and place them on a tray lined with oil-absorbing paper or kitchen towels. Let them cool for 5-10 minutes to drain excess oil.

Step 6: Serve hot with lime juice squeezed over the top and your favorite sauce on the side.

Tips & Variations

Use oyster mushrooms for their meaty texture, but shiitake or king oyster mushrooms can be good substitutes.

For extra crispiness, double-dip the mushrooms by repeating the wet and dry coating process before frying.

Add a pinch of cayenne pepper or smoked paprika for a spicier flavor.

Serve with vegan ranch or barbecue sauce for dipping.

FAQs

Can I bake the mushrooms instead of deep frying?

Yes, you can bake the coated mushrooms on a lined baking sheet at 200°C (400°F) for about 20 minutes, flipping halfway through. They won’t be as crispy as fried, but still tasty and healthier.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a subtle umami and cheesy flavor that enhances the overall taste, but it can be omitted if unavailable. The mushrooms will still be flavorful because of the spices used.