Newnan
Crispy Vegan Fried "Chicken"
Crispy Vegan Fried "Chicken"
Tia Adams
American
Appetizer
Transform an assortment of mushrooms into crispy, flavorful bites with this easy recipe. This dish uses a double-dipping method for a golden, crunchy coating, paired with aromatic spices to create a satisfying plant-based alternative to fried chicken. Here's how to make it:
Ingredients
Apple Cider Vinegar
Bourbon Smoked Chef’s Blend
Garlic Medley Salt
Directions
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Dry Batter: In one large bowl, mix the flour with Old Bay Seasoning until well combined.
Wet Batter: In another bowl, whisk together oat milk, apple cider vinegar, Chef's Blend seasoning, and Garlic Medley seasoning.
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Gently clean mushrooms such as lion’s mane, trumpet, maitake, or oyster mushrooms using a paper towel—avoid washing with water.
Tear or cut the mushrooms into bite-sized or "chicken-sized" pieces. Feel free to use a mix for variety.
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Roll the mushroom pieces in the dry batter, ensuring an even coating.
Dip the coated mushrooms into the wet batter, letting them soak briefly to absorb the mixture.
Return them to the dry batter for a final coating, ensuring they are fully covered.
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Fill a frying pan halfway with vegetable or avocado oil and heat over medium-high. Test the oil by inserting a chopstick; if it bubbles, the oil is ready.
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Add the coated mushrooms to the hot oil, cooking for 3–5 minutes per side or until golden brown and crispy.
Remove and place the mushrooms on a paper towel or cooling rack to drain excess oil. Repeat for remaining mushrooms.
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Enjoy your crispy mushroom "chicken" as is or pair with your favorite dipping sauces or sides. =)