If you’ve gone plant-based and are missing some good old fashioned chicken wings, this oyster mushroom fried chicken is sure to hit the spot!
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Why Oyster Mushrooms as Chicken?
First and foremost, oyster mushrooms are nothing like your corner store porcini – they truly have a realistic “meat-like” texture that’s amplified when it’s battered and fried. Plus, even if you aren’t a fan of mushrooms, you can use this batter to coat any protein of your choosing and just follow this same method.
Oyster Mushroom Fried Chicken – Ingredient Breakdown:
Firstly, let’s discuss ingredients here, which are pretty basic. You’ll be creating two batters: a (1) wet batter and a (2) dry batter. However, there is one key difference; the wet batter includes water (duh) and the dry batter also has panko.
- (1) All purpose flour
- (2) Panko bread crumbs – you can’t have perfectly crispy fried chicken batter with panko to add the crunch factor!
- (3) Salt
- (4) Kashmiri mirch – kashmiri chili powder adds a bright red hue and the perfect amount of heat but you can use any red chili powder
- (5) Garlic powder
- (6) Onion powder
- (7) Cumin powder
- (8) White pepper powder
- (9) Oyster mushrooms
- (10) Lemon juice – for garnish
- (11) Water
- (12) Neutral Oil (for frying) – I typically use canola oil.
Method
- Firstly, begin by preparing your wet and dry batters.
- Secondly, grab your oyster mushroom and dip it into the wet batter. Let the excess batter drip off of the mushroom before placing it in the dry batter.
- Then, gently place your oyster mushrooms into the dry batter. Scoop some more of the dry batter and pour it on top of your mushrooms. Repeat this step until you can’t see any of the wet batter underneath.
- Now, gently press the dry batter into the wet batter. Keep adding more dry batter as necessary until the batters clump together and the mushroom is evenly coated.
- Heat your oil to medium high heat and then shallow fry your oyster mushrooms. Cook until they’re golden brown and crispy.
- Squeeze lemon juice on top of your mushrooms generously and enjoy!
Looking For More Recipes? Check These Out!
For more mushroom-based ‘meat’ recipes and creative plant-based swaps, explore my meat substitutes recipe collection.
FAQ
Well, there are a few possible reasons this could be happening:
(1) your wet batter is too thin.
(2) you haven’t coated your oyster mushroom fried chicken in enough of the dry batter.
(3) you haven’t properly pressed the dry batter into the wet batter to “clump” it together.
(4) your oil isn’t heated evenly or enough.
Oyster mushroom availability definitely depends on where you live. I live in the pacific northwest in a major city, so I’m able to find them at popular chain grocery stores like Safeway, PCC, or QFC. I also recommend checking out your local farmers market. If you still have no luck, you can grow your own oyster mushrooms at home with a grow kit in just a few weeks!
Oyster Mushroom Fried Chicken
Ingredients
Wet Batter
- 1 c all purpose flour
- 1 tsp salt
- 1 tsp kashmiri mirch , (or any red chili powder)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cumin powder
- 1/4 tsp white pepper powder
- ~1 + 1/4 c water
Dry Batter
- 1 c all purpose flour
- 1 c panko bread crumbs
- 1 tsp salt
- 1 tsp kashmiri mirch, (or any red chili powder)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cumin powder
- 1/4 tsp white pepper powder
Other
- oyster mushrooms
- lemon juice
- vegetable oil, (for frying)
Dipping Sauce
- 4 kewpie mayo
- 2 chili garlic sauce
Instructions
- First, begin by preparing your wet and dry batters.
- Next, grab your oyster mushroom and dip it into the wet batter. Let the excess batter drip off of the mushroom before placing it in the dry batter.
- Then, gently place your oyster mushrooms into the dry batter. Scoop some more of the dry batter and pour it on top of your mushrooms. Repeat this step until you can’t see any of the wet batter underneath.
- Now, gently press the dry batter into the wet batter. Keep adding more dry batter as necessary until the batters clump together and the mushroom is evenly coated.
- Heat your oil to medium high heat and then shallow fry your oyster mushrooms. Cook until they’re golden brown and crispy.
- Mix your kewpie mayo and chili garlic sauce together, and serving as a dipping sauce with your oyster mushroom fried chicken if desired.
- Squeeze lemon juice on top of your mushrooms generously and enjoy!
Used Bob’s Red Mill Gluten free flour and canola oil in an iron skillet. The texture was exactly like fried chicken. The recipe is great. Thank you! I would omit the cumin next time though.
In love
Recipe
Loved this! SO CRISPY they were fried perfectly !!!
Loved this so much! Made me want to be vegetarian. Thank you!!
this is one of my favorite recipes to make when I’m craving takeout! It satisfies every craving and has the perfect crisp.