AuthorEden HagosYields4 ServingsCategoryNorth American
This vegan fried "chicken" is so good, I don't know if I'll ever go back to regular fried chicken. No joke.
The key to the juiciness of these tenders are the oyster mushrooms - make sure that you're using that specific type to get the familiar crunch and bite that usually comes with fried chicken. You can mix up the spices of the batter however you want, but don't forget the pickle juice! It adds the tang and moisture that make this recipe so irresistible.
Ingredients
Directions
Mix wet ingredients together (almond milk, apple cider vinegar, pickle juice) and let sit for 5 minutes.
Add cajun spice and 1 ¼ cup of flour and stir till smooth and combined.
Fold sliced King oyster mushrooms into the batter and let them sit for 20 minutes.
Mix 1 and 1/3 cup of flour with the cornstarch, cajun spice, smoked paprika, garlic powder and salt.
Dip battered mushrooms into seasoned flour, making sure each side is completed covered.
Tap them firmly to ensure there’s no excess flour sticking to the batter.
Fry each mushroom until golden brown and place on a wire rack or plate lined with paper towels.
Serve with a side of hot sauce, ketchup, or BBQ sauce and enjoy!
Ingredients
Directions
Mix wet ingredients together (almond milk, apple cider vinegar, pickle juice) and let sit for 5 minutes.
Add cajun spice and 1 ¼ cup of flour and stir till smooth and combined.
Fold sliced King oyster mushrooms into the batter and let them sit for 20 minutes.
Mix 1 and 1/3 cup of flour with the cornstarch, cajun spice, smoked paprika, garlic powder and salt.
Dip battered mushrooms into seasoned flour, making sure each side is completed covered.
Tap them firmly to ensure there’s no excess flour sticking to the batter.
Fry each mushroom until golden brown and place on a wire rack or plate lined with paper towels.
Serve with a side of hot sauce, ketchup, or BBQ sauce and enjoy!
