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Vegan Fried Chicken

Extra-Crispy Vegan Fried Chicken Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) oyster mushrooms, torn into large bite-sized clusters
  • 1 cup (240ml) unsweetened plant milk
  • 1 tbsp apple cider vinegar
  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • Vegetable oil, for frying

Method
 

  1. Whisk the plant milk and vinegar, let sit 5 minutes, then add mushrooms and soak for 10 minutes.
  2. In a wide bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne.
  3. Lift mushrooms from marinade, dredge in flour, dip back in marinade, and dredge again, pressing flour on firmly. Place on a sheet.
  4. Heat 1 inch oil to 350°F (175°C) and fry mushrooms in batches for 3 to 4 minutes, flipping once, until golden and crisp. Drain on a rack.
  5. Pile onto a platter and serve immediately with dipping sauce.

Notes

If you want to make the fried chicken ahead, keep the fried pieces warm in a 200°F (95°C) oven on a rack for up to 30 minutes. The coating will soften slightly if stored, so reheat in a hot oven to recrisp.