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Vegan Fried Chicken Recipe

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4.2 from 3 reviews

This Vegan Fried Chicken recipe features crispy, golden oyster mushrooms coated in a flavorful seasoned batter and fried to perfection. The mushrooms are soaked in a vegan buttermilk made from almond milk, lemon juice, and coconut sugar, creating a tender and juicy plant-based alternative to classic fried chicken. Perfect for a savory snack or main dish, this recipe delivers all the comfort with none of the animal products.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Vegan Buttermilk

  • 1 ½ cups almond milk (360 grams)
  • 1 ½ tablespoon lemon juice (22 grams)
  • 1 tablespoon coconut sugar (7 grams)
  • Few drops of hot sauce (optional, to make it spicier)

For the Coating

  • ½ cup all-purpose flour (60 grams)
  • ½ cup cornstarch (80 grams)
  • 1 teaspoon salt (5 grams)
  • 1 teaspoon black pepper (2 grams)
  • 1 teaspoon paprika (3 grams)
  • 1 teaspoon onion powder (2 grams)
  • 2 teaspoons garlic powder (4 grams)
  • ½ teaspoon cayenne pepper (2 grams)

Main Ingredient

  • 10 ounces oyster mushrooms (283 grams)

For Frying

  • Vegetable oil for frying (canola oil, peanut oil, or rice bran oil recommended)

Instructions

  1. Clean the Mushrooms: Gently wipe the oyster mushrooms with a paper towel to remove any dirt, ensuring they are clean but not soaked in water.
  2. Prepare the Coating Mix: In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, onion powder, garlic powder, and cayenne pepper. Mix well until evenly blended.
  3. Make Vegan Buttermilk: Mix almond milk with lemon juice and let it rest for 10 minutes to curdle, then add coconut sugar and optional hot sauce, stirring to dissolve the sugar.
  4. Soak Mushrooms: Pour the vegan buttermilk into a large bowl with the cleaned oyster mushrooms and toss gently to fully coat them. Allow the mushrooms to soak for about 10 minutes to absorb the flavors.
  5. Coat the Mushrooms: Remove mushrooms one by one and dip each into the flour and spice mixture, making sure they are fully coated.
  6. Heat Oil: Pour about 2 inches of vegetable oil into a medium saucepan and heat it to approximately 350°F (180°C), using a thermometer to ensure the right frying temperature.
  7. Fry Mushrooms: Carefully place the coated mushrooms into the hot oil in batches, frying them for 2-3 minutes per side until they achieve a golden brown crispy crust.
  8. Drain Excess Oil: Remove the fried mushrooms using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil before serving.

Notes

  • Use oyster mushrooms for their meaty texture that closely mimics chicken.
  • Ensure the oil temperature is consistent to avoid greasy or undercooked coating.
  • Customize the spice mix to adjust the heat level to your preference.
  • If you want extra crispiness, double dip the mushrooms by repeating the buttermilk soak and flour coating.
  • Serve immediately for best texture, as the coating can soften if left too long.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-fried-chicken-recipe/