Vegan Oyster Mushroom Fried Chicken
Ingredients
- 150 g oyster mushrooms
- 1 1/2 cups plain flour
- 1 1/2 teaspoon paprika powder
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (add more or less depending on how spicy you like it)
- 1 teaspoon salt
- Cracked pepper
- Oil for frying, I've used canola oil
Dipping sauces
- Mayonnaise, BBQ sauce, apple cider vinegar (for Creamy BBQ)
- Sriracha
Preparation
Wipe oyster mushrooms with a damp paper towel to remove any dirt.
In a large bowl, add the flour and all the spices. Mix together until well combined.
In a second bowl, add 1/3 cup of the flour mixture with 3/4 cups of water. Whisk together until a smooth batter consistency is achieved.
Dip each mushroom into the wet batter mixture then into the flour mixture. Double coat each mushroom by dipping back into the wet batter and then back in the flour mixture, making sure they are fully coated.
Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Do not overcrowd the pot; fry a few at a time depending on pot size. Let them fry for a few minutes until golden on all sides.
Remove and place on paper towels to drain excess oil, then place on a cooling rack to keep crispy until all are done. Enjoy with your favorite dipping sauce.
