This is the tastiest and easiest Vegan Fried Chicken ever! It is crispy on the outside, but meaty on the inside. The “chicken” itself is only ONE ingredient! No vital wheat gluten or seitan or any other soy product is needed. This delicious “vegan chicken” is 100% plant-based and allergy-friendly. We even used a gluten-free coating. Are you interested?
HOW TO MAKE THIS RECIPE?
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Ingredients
* 7 oz Oyster mushroom not king oyster, but pearl oysters
Fried chicken seasoning (3 tsp)
* ½ tsp Garlic powder
* ½ tsp Onion powder
* ½ tsp Sweet smoked paprika powder
* ¼ tsp Cayenne pepper
* ¼ tsp Cumin
* ¼ tsp Oregano
* ½ tsp Salt
* ¼ tsp Black pepper
Wet batter
* ½ cup Dairy-free milk
* ⅔ cup Yellow corn flour
* 2 tsp Fried chicken seasoning from above
Dry batter
* 2 cup Corn flakes crushed
* 2 Tbsp Corn starch
* 1 tsp Fried chicken seasoning from above
Instructions
Prepare the spice mix
* In a small bowl mix together onion powder, garlic powder, smoked sweet paprika powder, cayenne pepper, cumin, oregano, salt, and black pepper.
Prepare dry mix for coating
* We used the small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.
* In a shallow bowl mix crushed corn flakes with corn starch and 1 tsp of our homemade fried chicken spice mix.
Prepare wet batter for coating
* Mix in a shallow bowl dairy-free milk, yellow corn flour (not corn starch) and 2 tsp of our homemade fried chicken spice mix. It should have a texture of a pancake batter, slow-flowing but not too dense. In time the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.
Bread the mushrooms
* Have both wet batter and dry mix in two separate shallow bowls.
* Dip the oyster mushroom first in the wet batter. Coat it evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
* Transfer gently the coated mushroom to the dry mix. Sprinkle the top and pat it gently. Make sure the crushed corn flakes-based mix sticks to it evenly.
* When it is coated you can place it on a plate or fry it immediately. The coating will hold on room temperature for an hour or so without a problem if you need to wait before frying.
Deep fry the vegan "chicken"
* Pour sunflower oil to a skillet or pot. Heat it on medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
* Gently drop the breaded “chicken” in the oil. The oil is hot so pay attention to drop it gently without a splash. Don’t overcrowd the pan as the oil will cool down and the oyster mushrooms will need longer time and thus will soak up more oil.
* • Fry oyster mushrooms for 2-3 minutes until the coating gets crispy. When they are ready, transfer them to a paper towel so the excess oil is absorbed.
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