[ RECIPE ] Vegan Fried Chick'n
Prep time
Cook time
Total time
Serves: Serves 2
Ingredients
- 300g Oyster Mushrooms (washed and dried)
- 1 litre Vegetable Oil (or other neutral oil)
Buttermilk Ingredients- 1 Cup Plant-Milk (unsweetened)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Brine (from pickles)
- 1 tablespoon Hot Sauce
Dry Ingredients- 1 Cup Flour
- 1 Cup Cornflour
- 2 tablespoons Baking Powder
- 1 teaspoon Chilli Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Onion Powder
- 1 teaspoon Granulated Sugar
- ½ tablespoon Garlic Granules
- ½ tablespoon Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Allspice
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Salt
Instructions
- Combine the buttermilk ingredients into a large bowl.
- In a separate bowl add all the dry ingredients.
- Dip each mushroom into the buttermilk so that it's fully coated, then into dry ingredients bowl and repeat the process again and set-aside until all the mushrooms have been coated.
- Half fill a large saucepan with a neutral oil and place on a medium heat. Once hot enough add the mushrooms and cook in batches so that the pan isn't too crowded. Deep-fry for around 8 minutes or until golden and crispy, then set-aside onto a wire rack.
- Add some additional salt to the mushrooms and serve with your favourite dip!
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