KFC-Style Vegan Fried “Chicken” with Oyster Mushrooms Recipe

Introduction

Enjoy a crispy, flavorful twist on fried chicken with this KFC-style vegan fried “chicken” made from oyster mushrooms. This recipe offers all the spices and crunch you love, without any animal products.

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
• 300 gram Oyster Mushroom
• 200 milliliter Unsweetened Soy Milk
• 1 tablespoon Nutritional Yeast
• Frying Oil (as needed)
• Lime Juice (to taste)

Instructions

1. Step 1: In a mixing bowl, combine 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 create a spice-coated flour mixture.
2. Step 2: Transfer about 80 grams of the dry spice mixture into a separate bowl. Add the unsweetened soy milk and nutritional yeast to this bowl and whisk gently until you form a smooth batter. You should now have one bowl with wet ingredients and one with dry ingredients.
3. Step 3: Dip each oyster mushroom piece into the wet batter, allowing it to soak for a few seconds. Then coat it thoroughly in the dry spice mixture. Repeat for all pieces, and place them on a plate to let the coating rest for a few minutes.
4. Step 4: Heat frying oil in a small non-stick saucepan. Carefully add the coated mushrooms into the hot oil, avoiding overcrowding. Deep fry until the mushrooms turn a rich golden color and float to the surface.
5. Step 5: Remove the fried mushrooms with a slotted spoon and drain them on oil-absorbing paper towels. Let them cool for 5–10 minutes.
6. Step 6: Serve immediately with a squeeze of lime juice on top and your favorite dipping sauce.

Tips & Variations

• Use a thermometer to keep the oil temperature around 175°C (350°F) for even crispiness.
• Substitute oyster mushrooms with king oyster mushrooms for a meatier texture.
• Try adding smoked paprika or cayenne pepper for a spicier kick.
• For a gluten-free option, replace all-purpose flour with chickpea flour.

Storage

Store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5–7 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, while oyster mushrooms are ideal for their texture, you can use king oyster or shiitake mushrooms. Adjust cooking times slightly as denser mushrooms may require longer frying.

Is soy milk necessary, or can I use another plant milk?

Unsweetened soy milk works best because of its neutral flavor and protein content which helps the batter bind. However, you can substitute with unsweetened almond or oat milk if preferred.

KFC-Style Vegan Fried “Chicken” with Oyster Mushrooms Recipe

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★★★★★

4.7 from 120 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Diet: Vegan

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Description

This KFC-Style Vegan Fried “Chicken” recipe features crispy, flavorful oyster mushrooms coated in a spiced batter and deep-fried to golden perfection. Using a combination of aromatic herbs and spices along with a soy milk-based wet batter, the mushrooms achieve a satisfying crunch and taste reminiscent of classic fried chicken, making it an excellent vegan alternative for a delicious snack or meal.

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Ingredients

Scale 1x2x3x

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

• Frying Oil (as needed)
• Lime Juice (to taste)

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Instructions

1. Prepare the Spice Mixture: In a mixing bowl, combine all dry ingredients: 200 grams all-purpose flour, 2 teaspoons baking powder, 2 teaspoons garlic salt, 2 teaspoons paprika, 1 teaspoon ground ginger, 1 teaspoon onion powder, 1 teaspoon granulated sugar, 1/2 teaspoon each of dried oregano, marjoram, thyme, and sage, 1/2 teaspoon ground allspice, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon chili powder. Mix them thoroughly until evenly combined.
2. Make the Wet Batter: In a separate bowl, take about 80 grams of the prepared dry spice mixture. Add 200 milliliters unsweetened soy milk and 1 tablespoon nutritional yeast. Whisk gently until you get a smooth and uniform batter. This will serve as the wet batter for coating the mushrooms.
3. Coat the Mushrooms: Dip each oyster mushroom piece into the wet batter, allowing it to soak for a few seconds so it absorbs the batter well. Then roll the mushroom pieces thoroughly into the remaining dry spice mixture to coat completely. Repeat this process for each piece, and place the coated mushrooms onto a plate to rest for a few minutes so the coating can set.
4. Heat the Oil for Frying: Heat adequate frying oil in a small non-stick saucepan over medium heat. Make sure the oil is hot enough for deep frying but not smoking.
5. Deep Fry the Mushrooms: Carefully add the coated oyster mushrooms piece by piece into the hot oil. Avoid overcrowding the saucepan to maintain the oil temperature. Fry them until they turn a beautiful golden color and start floating, indicating they are cooked completely and crispy all around.
6. Drain Excess Oil: Remove the fried mushrooms from the oil using a slotted spoon and place them on a tray lined with oil-absorbing cooking paper or kitchen towels. Let them cool for 5 to 10 minutes to absorb any excess oil and crisp up further.
7. Serve: Serve the vegan fried mushroom “chicken” hot, with lime juice squeezed over the top to add brightness. Pair with your favorite dipping sauce or side dishes for a complete meal.

Notes

• Ensure the oil temperature is consistent to avoid greasy coating; medium heat is ideal.
• You can use other plant-based milk alternatives if soy milk is unavailable.
• Letting the coating rest before frying helps it adhere better and results in extra crispiness.
• Oyster mushrooms have a meaty texture, but other mushroom varieties can be experimented with.
• Use a thermometer if possible to maintain oil temperature around 170-180°C (340-350°F) for frying.
• Consume immediately for the best texture, as the coating can soften over time.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American-inspired Vegan

Keywords: vegan fried chicken, kfc style vegan, oyster mushroom fried recipe, vegan comfort food, plant-based fried chicken