Vegan mushroom fried chicken has quickly become a favorite in my kitchen, and it’s easy to see why. This dish offers the crispy, savory satisfaction of classic fried chicken, but with none of the meat. The magic lies in the umami-packed mushrooms, which absorb all the rich flavors and spices, delivering a texture that’s perfect for anyone looking to make the plant-based switch without sacrificing flavor.
As someone who’s always been a fan of bold, savory dishes, I was pleasantly surprised at how this vegan version captured the crispy exterior and juicy interior we all crave in fried chicken. It’s so satisfying, yet light enough to enjoy without feeling weighed down. And the best part? It’s simple to make, even for beginners.
Whether you’re vegan, looking to reduce your meat intake, or simply craving something different, this recipe checks all the boxes. With just a handful of ingredients, you’ll have a dish that feels indulgent but fits perfectly into a healthy, balanced lifestyle.
Give it a try and let me know what twists you put on it!
Flavor Bomb Alert!
- The crispy, golden crust of the mushrooms gives a satisfying crunch that will make you think you’re eating real fried chicken.
- I love how versatile this recipe is—serve it on a bun, over rice, or even tossed into a salad.
- This recipe is perfect for meal prep; it holds up well in the fridge and even tastes great cold for lunch the next day.
- After a few tries, I found that adding a little smoked paprika really gives the coating an extra depth of flavor.
- It’s a guilt-free indulgence—crunchy, satisfying, and plant-based, with none of the heaviness you’d get from traditional fried chicken.
Mushroom Fried Chicken Recipe
Equipment
- Meat thermometer
- Medium saucepan
- Slotted spoon
- Large bowl
- Paper towels
- Tongs
Ingredients
- 1 tbsp coconut sugar
- 1½ tbsp lemon juice
- few drops of hot sauce, optional, to make it spicier
- 1½ cups almond milk
- 10 oz oyster mushrooms
Coating
- ½ tsp cayenne pepper
- 1 tsp paprika
- Vegetable Oil for frying
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
Instructions
- Start by wiping the oyster mushrooms with a paper towel to remove dirt.
- In a large bowl, combine flour, cornstarch, and spices.
- For the vegan buttermilk, mix almond milk with lemon juice and let it rest for 10 minutes.
- Stir in coconut sugar and pour it over the mushrooms.
- Let them soak for about 10 minutes.
- Coat the mushrooms in the flour mixture.
- Heat 2 inches of vegetable oil in a saucepan to 350°F (180°C).
- Fry the mushrooms in batches for 2-3 minutes per side until golden brown.
- Drain excess oil on a paper towel.
Notes
- For extra crunch, add breadcrumbs to the flour mixture.
- Make sure the oil is at the correct temperature to prevent sogginess.
| Nutrition | Value |
| Calories | 176kcal |
| Carbohydrates | 37g |
| Fibre | 3g |
| Fat | 2g |
| Protein | 5g |
Tips That Will Ease Your Job!
- Quick Cleaning: Gently wipe mushrooms with a damp cloth instead of rinsing to avoid excess moisture.
- Batch Prep: Coat all mushrooms before frying to save time during cooking.
- Stay Crisp: Place fried mushrooms on a wire rack to maintain crispiness instead of a paper towel.
- Spice Up: Customize the flour mix with your favorite spices for a unique flavor twist.
- Oil Management: Use a deep pan to minimize oil splatter and make cleanup easier.
