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Bowl of vegan fried chicken with dipping sauce in the middle and hot sauce in background

Vegan Fried Chicken

Print Recipe
This vegan fried chicken is crispy and delicious! Oyster mushrooms have a meaty texture and flavor to go with the irresistible fried exterior.
Course Appetizers, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 176
Author Jessica Hylton

Ingredients

  • 10 ounces oyster mushrooms 283 grams
  • 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
  • Vegetable Oil for frying I recommend canola oil, peanut oil or rice bran oil

Instructions

  • Gently wipe the oyster mushrooms with a paper towel to remove any traces of dirt.
  • In a large bowl, combine flour, cornstarch and all the spices for the coating. Mix until well combined.
  • Mix almond milk with lemon juice to create vegan buttermilk. Allow it to rest for 10 minutes.
  • Add coconut sugar to the buttermilk, mix well, and pour the buttermilk mixture into a large bowl with mushrooms. Mix gently to coat the mushrooms and let them soak for about 10 minutes.
  • Dip each mushroom into the flour mixture, ensuring they are fully coated.
  • Heat 2 inches of vegetable oil in a medium saucepan. Ensure the oil reaches approximately 350°F (180°C).
  • Place mushrooms into the oil in batches. Fry for about 2-3 minutes per side, until golden brown.
  • Remove the fried mushrooms with a slotted spoon and place them on a paper towel to drain excess oil.

Notes

  • Nutrition information doesn't include the oil for cooking, as most is discarded.
  • To store: Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.

Nutrition

Calories: 176kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 726mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg