Description
This KFC-Style Vegan Fried “Chicken” features crispy, golden-fried oyster mushrooms seasoned with a flavorful blend of herbs and spices. The mushrooms are dipped in a seasoned soy milk batter, coated with a fragrant dry spice mix, and deep-fried to perfection, making a delicious plant-based alternative to classic fried chicken.
Ingredients
Scale
Dry Spice Mixture
- 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)
Instructions
- Prepare Spice Mixture: Combine all the dry ingredients — 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 — in a mixing bowl and mix thoroughly until well blended.
- Make Wet Batter: Take 80 grams of the spice mixture into a separate bowl, add the unsweetened soy milk and nutritional yeast. Whisk gently until you achieve a smooth, consistent batter. Now you have two mixtures ready: one wet and one dry.
- Coat Mushrooms: Dip each oyster mushroom piece into the wet batter, letting it soak briefly to absorb the moisture. Then roll each piece thoroughly in the dry spice mixture until fully coated. Place the coated mushrooms on a plate and let the coating rest for a few minutes to set.
- Heat Oil & Fry: Heat the frying oil in a small non-stick saucepan until hot enough for deep frying. Carefully add mushroom pieces into the oil in batches to avoid overcrowding. Fry each batch until they turn a beautiful golden color and float on the oil surface, indicating they are cooked through and crispy.
- Drain and Cool: Remove the fried mushrooms from the oil using a slotted spoon and place them on a tray lined with oil-absorbing paper towels. Allow them to cool for 5–10 minutes to drain excess oil and firm up the coating.
- Serve: Squeeze fresh lime juice over the fried mushrooms to add a zesty brightness and serve immediately with your favorite dipping sauce for a delicious vegan fried chicken alternative.
Notes
- Ensure the oil is hot enough before frying to avoid greasy mushrooms; a good temperature is around 350°F (175°C).
- Do not overcrowd the pan during frying as it will lower the oil temperature and result in soggy coating.
- Oyster mushrooms provide a meaty texture similar to chicken, but you can experiment with other mushrooms if desired.
- The spice mixture can be adjusted to suit taste preferences; for extra heat, add more chili powder or cayenne pepper.
- Use neutral-flavored oil with a high smoke point like vegetable or canola oil for frying.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Vegan fried chicken, Oyster mushroom recipe, Vegan comfort food, Plant-based fried chicken, KFC-style vegan recipe
