Description
This recipe recreates the iconic KFC fried chicken flavor using oyster mushrooms for a delicious vegan alternative. The mushrooms are coated in a seasoned flour mixture and soaked in a soy milk and nutritional yeast batter before being deep-fried to crispy, golden perfection. Served with a squeeze of lime juice, this vegan fried ‘chicken’ is a tasty plant-based treat that’s perfect for snack time or a main dish.
Ingredients
Scale
Dry Ingredients
- 200 gram All-Purpose Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Garlic Salt
- 2 teaspoon 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
Wet Ingredients
- 200 milliliter Unsweetened Soy Milk
- 1 tablespoon Nutritional Yeast
Main Ingredient
- 300 gram Oyster Mushroom
Other
- As needed Frying Oil
- To taste Lime Juice
Instructions
- Prepare the spice mixture: In a large mixing bowl, combine all the dry ingredients: 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 thoroughly to ensure an even distribution of spices.
- Make the wet batter: Take 80 grams of the prepared dry spice mixture and place it in a separate bowl. Add the unsweetened soy milk and nutritional yeast. Whisk gently until you obtain a smooth, consistent batter. At this stage, you will have one bowl with the wet batter and another with the remaining dry mixture.
- Coat the mushrooms: Dip each oyster mushroom piece into the wet batter, allowing it to soak briefly to absorb the coating. Then transfer the mushroom to the dry spice mixture and roll it around until fully coated. Repeat this process for all mushroom pieces, then arrange them on a plate and let the coating set for a few minutes.
- Heat the oil and fry: In a small non-stick saucepan, heat enough frying oil to deep fry the mushrooms. Carefully add the coated mushrooms into the hot oil piece by piece, avoiding overcrowding to maintain temperature. Fry each batch until the mushrooms turn a beautiful golden brown and float on the surface of the oil, indicating they are cooked through.
- Drain excess oil: Transfer the fried mushrooms to a tray lined with oil-absorbing cooking paper or kitchen towels. Allow them to rest and cool for 5-10 minutes, which will help maintain crispiness and remove excess oil.
- Serve and enjoy: Serve the vegan fried ‘chicken’ with a squeeze of fresh lime juice over the top for brightness. Pair with your preferred dipping sauce and enjoy this flavorful, plant-based snack or meal.
Notes
- Ensure the oil is sufficiently hot before frying to get a crispy crust; test by dropping a small bit of batter—it should sizzle immediately.
- Do not overcrowd the frying pan to maintain consistent oil temperature and crispiness.
- Oyster mushrooms are preferred as they have a meaty texture ideal for mimicking chicken.
- You can adjust spices according to taste for more or less heat.
- Allow the coating to rest before frying to enhance adhesion and crispiness.
- Use oil with a high smoke point such as vegetable or canola oil for deep frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American-Style Vegan
Keywords: Vegan fried chicken, vegan oyster mushroom recipe, plant-based fried chicken, KFC style vegan, vegan snack, crispy mushroom fry
