Crispy Fried King Oyster Mushrooms (Vegan Fried Chicken)
Crispy fried king oyster mushrooms with a crunchy, Southern-style coating and tender, meaty centre. A simple vegan alternative to fried chicken.
These crispy fried king oyster mushrooms have a golden, crunchy coating seasoned with paprika, garlic and herbs, with a tender, meaty texture inside.
Torn into strips and double-coated in seasoned flour before frying, they make a delicious vegan alternative that tastes surprisingly similar to Southern fried chicken.
King oyster mushrooms are my favourite commercially available mushrooms, although I prefer growing my own.
Their firm, fibrous texture makes them a genuine meat alternative in all sorts of dishes, but I most enjoy using them to make king oyster mushroom fried chicken.
Ingredients for Fried King Oyster Mushrooms
- King oyster mushrooms: Their firm, fibrous flesh holds up well to frying and develops a tender, meaty texture when torn into strips rather than sliced.
- Plain flour (all-purpose flour): Forms the main coating, creating a crisp, golden crust when fried.
- Cornflour (cornstarch): Lightens the flour coating and helps give the mushrooms a crispier finish.
- Sparkling water: Creates a lighter wet batter, helping the coating develop a crisp texture when fried. Use it cold for the best results. If you don’t have sparkling, cold still water is also ok.
- Smoked paprika: Adds a subtle smoky flavour and contributes to the golden colour of the coating.
- Garlic and onion powder: Provide a savoury base for the seasoning and distribute evenly through the flour mixture.
- Dried thyme and oregano: Add the herbal notes associated with Southern-style fried chicken seasoning.
- Cayenne pepper: Adds a little heat without overpowering the mushrooms; adjust the quantity to taste.
- Neutral frying oil: Use an oil with a high smoke point, such as sunflower or rapeseed (canola) oil, for deep-frying.
How to Make Crispy Fried King Oyster Mushrooms
Prepare the King Oyster Mushrooms
Wipe the mushrooms clean with a damp cloth and trim any dry ends. Tear them lengthways into irregular strips, roughly 1.5–2 cm thick. The uneven edges help create a craggy, crispy coating, while the thicker pieces retain their meaty texture.
Mix the Seasoned Flour
In a wide, shallow bowl, combine the plain flour, cornflour (cornstarch), smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne, salt and black pepper. Mix thoroughly so the seasoning is evenly distributed.
Prepare the Wet Batter
In a separate bowl, whisk the flour and cornflour with cold sparkling water until you have a smooth batter that coats the mushrooms without running straight off. Add a little more sparkling water if it’s too thick.
Keep the wet and dry mixtures in separate bowls, with enough room to coat the mushroom strips properly.
Double-Coat the Mushrooms
Dip each mushroom strip into the wet batter, allowing the excess to drip off, then press it into the seasoned flour until completely covered.
Return it briefly to the wet batter, then coat it in the flour mixture again. Press the flour gently into the surface to create rough, uneven edges that will crisp up during frying.
Place the coated mushrooms on a tray while you prepare the oil.
Heat the Oil
Pour approximately 4–5 cm of neutral oil into a deep, heavy-bottomed saucepan, ensuring the pan is no more than one-third full.
Heat the oil over a medium-high heat to 170–180°C (340–355°F). A kitchen thermometer is the most reliable way to maintain the correct temperature.
If you don’t have one, drop a little of the flour batter mix and wait until it bubbles consistently.
Fry Until Golden and Crispy
Carefully lower a few coated mushroom strips into the hot oil, leaving enough space for them to move freely.
Fry for approximately 5–7 minutes, turning occasionally, until the coating is deep golden brown and crisp on all sides. Adjust the heat as necessary to keep the oil close to 175°C (350°F).
Avoid overcrowding the pan, as this lowers the oil temperature and can leave the coating greasy.
Drain and Serve
Transfer the fried king oyster mushrooms to a wire rack set over a baking tray. Allow them to drain for a minute or two while you fry the remaining batches.
Serve immediately while the coating is crisp. They’re particularly good with a spicy dipping sauce, such as my lemon pepper chilli glaze, or classic dips such as BBQ Sauce or Tomato Ketchup.
Storage and Reheating
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days.
To reheat, arrange the mushrooms in a single layer in an air fryer at 180°C (355°F) for approximately 5–7 minutes, or in a preheated oven at 200°C (390°F) for 10–15 minutes, until thoroughly hot and crisp again. Avoid microwaving, as it softens the coating.
Crispy Fried King Oyster Mushrooms FAQs
Yes, ordinary cold water works well in the batter. Sparkling water can help create a slightly lighter coating, but the double-coating technique and correct frying temperature are more important for achieving a crispy finish.
The oil may be too cool, or the pan may be overcrowded. Keep the oil around 170–180°C (340–355°F), fry in small batches and drain the mushrooms on a wire rack rather than kitchen paper to prevent the underside becoming soggy.
You can, although the coating won’t develop quite the same texture as deep-fried king oyster mushrooms. Spray the coated pieces thoroughly with oil and air fry at 190°C (375°F) for approximately 12–16 minutes, turning halfway through, until golden and crisp.
You can tear the mushrooms into strips and prepare the seasoned flour mixture a day ahead. For the crispiest results, mix the wet batter and coat the mushrooms just before frying, as the coating can become soggy if left sitting.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 180°C (355°F) for 5–7 minutes, or in the oven at 200°C (390°F) for 10–15 minutes, until piping hot and crispy.
These work well with coleslaw, potato wedges, chips or a simple green salad. I particularly like serving them with my lemon pepper chilli glaze, which adds a sweet, tangy heat that cuts through the fried coating.
More Mushroom Based Meat Alternatives
- King Oyster Mushroom Bacon
- King Oyster Mushroom Scallops
- Pulled Lion’s Mane Mushroom
- Lion’s Mane Mushroom Nuggets
- Lion’s Mane Mushroom “Crab” Cakes
- Mushroom Jerky Recipe
- Chicken of the Woods Butter Chicken
- Slow Cooked Chicken of the Woods BBQ Style
Crispy Fried King Oyster Mushrooms (Vegan Chicken)
Ingredients
Mushrooms
- 200 g king oyster mushrooms
Wet Batter
- 120 g plain flour all-purpose flour
- 40 g cornflour cornstarch
- 250 –290 ml cold sparkling water
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Dry Coating
- 200 g plain flour all-purpose flour
- 60 g cornflour cornstarch
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp freshly ground black pepper
For Frying
- neutral oil such as sunflower or rapeseed (canola) oil, enough for a depth of 4–5 cm
Instructions
- Wipe the king oyster mushrooms clean, trim any dry ends and tear them lengthways into irregular strips approximately 1.5–2 cm thick.
- Combine the plain flour, cornflour and all the dry coating seasonings in a wide, shallow bowl. Mix thoroughly.
- In a separate bowl, whisk together the flour, cornflour, paprika, garlic powder, onion powder and salt. Gradually add 250 ml of cold sparkling water, whisking until smooth. Add the remaining water as needed to make a thick but pourable batter that coats the mushroom strips.
- Dip each mushroom strip into the wet batter, allowing excess to drip off, then press it into the seasoned flour. Dip it into the wet batter again, followed by a second coating of seasoned flour. Press gently to create an uneven, textured surface.
- Pour the frying oil into a deep, heavy-bottomed saucepan, ensuring the pan is no more than one-third full. Heat to 170–180°C (340–355°F).
- Carefully add a few coated mushroom strips to the hot oil, without overcrowding the pan. Fry for approximately 5–7 minutes, turning occasionally, until golden brown and crisp. Maintain the oil temperature throughout frying.
- Transfer the fried mushrooms to a wire rack set over a baking tray. Allow excess oil to drain, then serve immediately with your preferred dipping sauce.
Notes
- Coating quantities: These include the additional batter and flour needed during recipe testing. Some coating will remain unused; this allows enough for double-coating all the mushrooms.
- Sparkling water: Use chilled sparkling water. Ordinary cold water can be substituted.
- Oil temperature: Keep the oil between 170°C and 180°C to prevent the coating becoming greasy or browning too quickly.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Air fry at 180°C for 5–7 minutes or bake at 200°C for 10–15 minutes until thoroughly heated and crisp
