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Vegan fried chicken pieces on a white background with maple syrup sauce drizzled on top
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5 from 6 votes

Vegan Fried Chicken

This healthier, plant-based option for fried chicken coupled with spiced syrup and delicate oyster mushrooms makes a perfect party dish for any vegan lover!
Course: Main Course
Cuisine: Cajun/Creole, soul food, Southern
Diet: Vegan
Servings: 6 servings
Calories: 553kcal


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


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, cajun seasoning, nutritional yeast, salt, pepper, paprika and water. Set aside for 10 minutes to thicken.

Make the Seasoned Flour

  • In a shallow dish, whisk together the flour, cornstarch, nutritional yeast, Creole-cajun seasoning, thyme, garlic powder, onion powder, salt, paprika and pepper.
  • 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.


When coating the mushrooms, use one hand for battering and one hand for dredging in the flour.  This way your mushrooms are beautifully coated without all the mess.


Calories: 553kcal | Carbohydrates: 115g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2030mg | Potassium: 875mg | Fiber: 8g | Sugar: 42g | Vitamin A: 1051IU | Vitamin C: 23mg | Calcium: 212mg | Iron: 7mg