Y’all know I love fried chicken but this vegan fried chicken is a hit too. I use meaty oyster mushrooms to give that fleshy flavor but I add them to a crunchy flavorful batter before frying. Plus I got a spiced syrup in the mix. Thanks to my girl Charity Morgan for sharing this recipe.
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How To Make Vegan Fried Chicken
Step 1: Make the spicy maple syrup. Whisk together the maple syrup and hot sauce and set aside.
Step 2: Make the eggz batter. In a medium bowl, whisk together the milk, chickpea flour, hot sauce, nutritional yeast, seasonings and water. Set aside for 10 minutes to thicken.
Step 3: In a shallow dish, whisk together the flour, cornstarch, nutritional yeast, and seasonings.
Preheat the oven to 200 F or the warming setting. Line a large sheet pan with paper towels. Working with one piece at a time, dip a mushroom in the batter, then toss it in the seasoned flour, making sure it’s evenly coated. Shake off any excess flour. Place on a sheet pan and repeat until all the mushrooms are battered.
Step 4: In a large pot or Dutch oven, heat 2 inches of oil to 350 F. Add the battered mushroom to the pot a few pieces at a time. (Don’t fry too many mushrooms at once- this lowers the temperature of the oil and results in soggy, oil-soaked chik’n). Fry until golden and crispy, 2 to 3 minutes per side. Transfer the fried mushrooms to the prepared sheet pan and keey warm in the oven while frying the remaining mushrooms. Let the temperature of the oil return to 350F before frying each batch, adding more oil if necessary.
Serve warm, drizzled with the spicy maple syrup.
Vegan Fried Chicken Recipe
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Ingredients
For the Spicy Maple Syrup
- 1 cup pure maple syrup
- 1/2 cup hot sauce Frank's RedHot Sauce
For the Eggz Batter
- 2 cups unsweetened unflavored plant-based milk
- 1 cup chickpea flour
- 1/4 cup hot sauce Frank's RedHot Sauce
- 1 tsp nutritional yeast
- 1 tsp fine pink Himalayan salt or to taste
- 1/4 tsp ground black pepper
- 1/4 tsp sweet or smoked paprika
- 1/2 cup water
For the Seasoned Flour
- 3 cup all-purpose flour or all purpose gluten free flour blend
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 1 tbsp creole-cajun seasoning
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp fine pink Himalayan salt or to taste
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
For the Chick'n
- 1 lb fresh oyster mushrooms broken into large pieces
- Neutral oil for frying rice bran oil was used in the recipe
Instructions
For the Spicy Maple Syrup
- Whisk together the maple syrup and hot sauce and set aside.
Make the Eggz Batter
- In a medium bowl, whisk together the milk, chickpea flour, hot sauce, nutritional yeast, seasonings and water. Set aside for 10 minutes to thicken.
Make the Seasoned Flour
- In a shallow dish, whisk together the flour, cornstarch, nutritional yeast, and seasonings.
- Preheat the oven to 200 F or the warming setting. Line a large sheet pan with paper towels.
Make the Chik'n
- Working with one piece at a time, dip a mushroom in the batter, then toss it in the seasoned flour, making sure it's evenly coated. Shake off any excess flour. Place on a sheet pan and repeat until all the mushrooms are battered.
- In a large pot or Dutch oven, heat 2 inches of oil to 350 F. Add the battered mushroom to the pot a few pieces at a time. (Don't fry too many mushrooms at once- this lowers the temperature of the oil and results in soggy, oil-soaked chik'n). Fry until golden and crispy, 2 to 3 minutes per side. Transfer the fried mushrooms to the prepared sheet pan and keey warm in the oven while frying the remaining mushrooms. Let the temperature of the oil return to 350F before frying each batch, adding more oil if necessary.
- Serve warm, drizzled with the spicy maple syrup.
Notes
Nutrition
Recipe Tips
- For less mess, use one hand for the wet dredge and the other for dry; it’ll make for easier clean up.
- Best oil for frying mushrooms- Charity recommends using rice bran oil and I agree; it’s flavorless and has a high smoke point. If you can’t get your hands on it, peanut or canola oil will also work.
- Gluten-free- This recipe can easily be made gluten-free by swapping out the all purpose flour for a cup for cup variety.
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I'll email this recipe to you, so you can come back to it later!
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Thank you for this! You think you could make us a greens recipie too?
So, I do have a really good greens recipe: https://grandbaby-cakes.com/collard-greens-recipe/
But, if you wanted to make it vegan as well, you could just sub the following:
Smoked turkey wings/hocks → Use 1 to 1½ tsp liquid smoke + 1½ tsp smoked paprika (you’re already using some—just bump it up slightly).
Chicken bouillon → Use vegetable bouillon or Better Than Bouillon No Chicken Base (vegan and savory).
Bacon grease → Use olive oil or vegan butter, and maybe a pinch of smoked salt if you want extra depth.
Worcestershire sauce → Most traditional ones have anchovies, so sub with vegan Worcestershire (Annie’s or Wizard’s are great) or a splash of soy sauce + balsamic vinegar combo (1 tsp each).
If you try it you’ll have to let me know what you think!
BLESSING…
THANK YOU