Name: Vegan Fried Oyster Mushroom Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 150 g oyster mushrooms; 1 ½ cups plain flour; 1 ½ teaspoon paprika powder; 1 ½ teaspoon garlic powder; 1 ½ teaspoon onion powder; 1 teaspoon turmeric powder; ¼ teaspoon cayenne pepper; 1 teaspoon salt; Cracked pepper to taste; Oil for frying, such as canola oil; Creamy BBQ sauce - mix equal parts mayonnaise with BBQ sauce and a dash of apple cider vinegar; Sriracha sauce

Crispy, flavorful, and downright addictive, this Vegan Fried Oyster Mushroom Chicken Recipe is a total game-changer for anyone who misses that satisfying crunch and juicy bite of fried chicken – without any actual chicken. It’s a perfect way to bring a bit of comfort food magic into your vegan kitchen!

A white plate filled with multiple pieces of golden brown fried chicken with a crunchy texture, some pieces are round and flat while others are irregularly shaped, all showing a crispy, rough surface. The fried chicken is sprinkled lightly with coarse salt. Below the plate is a white marbled surface with two small white bowls containing red and light brown dipping sauces, alongside a black and white checkered cloth partially visible on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Fried Oyster Mushroom Chicken Recipe
Top Tip
How to Serve Vegan Fried Oyster Mushroom Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Fried Oyster Mushroom Chicken Recipe

Why You'll Love This Recipe

Honestly, I was skeptical the first time I tried making vegan fried “chicken” with oyster mushrooms, but the result blew me away. The mushrooms soak up flavors beautifully, and that crispy coating? It’s everything you want in fried chicken but plant-based.

Natural Meatiness: Oyster mushrooms naturally have a texture and umami flavor that mimics chicken, making this recipe so satisfying.
Crispy Double Coating: The double batter technique keeps the mushrooms super crunchy, even after cooling.
Simple Ingredients: You likely have everything in your pantry already, so no complicated shopping trips needed.
Versatility: Whether you want a snack, meal, or vegan “chicken” sandwich filling, it fits the bill perfectly.

Two pieces of crispy fried chicken are held by a woman's hands, both pieces broken open to show the white, tender inside meat. The outer layer is golden brown and crunchy with a rough texture. In the background, more fried chicken pieces are piled on a white plate, all on a white marbled surface. The lighting is bright and natural, highlighting the contrast between the crunchy outside and soft inside of the chicken. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Fried Oyster Mushroom Chicken Recipe plays a role in building texture, flavor, or that golden color we all crave. Here’s a quick rundown to help you pick the best versions and get familiar with why they’re essential.

Flat lay of fresh oyster mushrooms with delicate gray and white caps, a small mound of plain white flour in a simple white ceramic bowl, a small white bowl containing vibrant orange paprika powder, another small bowl with pale yellow garlic powder, a similar bowl with off-white onion powder, a small dish of bright golden turmeric powder, a tiny white bowl holding deep red cayenne pepper, a small pile of coarse sea salt grains and cracked black peppercorns arranged neatly on a white ceramic plate, and two small white bowls filled with rich creamy BBQ sauce and vivid red Sriracha sauce placed side by side, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Oyster Mushrooms: Their meaty texture is perfect for this recipe; wipe clean instead of washing to avoid sogginess.
Plain Flour: Forms the base for both the batter and coating, providing that crunchy crust.
Paprika Powder: Adds a gentle smokiness and vibrant color to the coating.
Garlic Powder: Brings depth and a savory punch.
Onion Powder: Complements garlic with a touch of sweetness and complexity.
Turmeric Powder: For a warm hue and subtle earthiness.
Cayenne Pepper: Gives just the right kick; you can easily adjust the heat level.
Salt and Cracked Pepper: Essential for seasoning and balance.
Oil for Frying: Canola or any neutral oil works best to get that crisp finish without overpowering flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up the dipping sauces depending on my mood, and sometimes I play with spices in the coating. The great thing about this Vegan Fried Oyster Mushroom Chicken Recipe is how easy it is to personalize.

Variation: Adding smoked paprika instead of regular paprika gives a deeper, smoky flavor that’s fantastic if you're serving it with barbecue sauce.
Spice Level: I often increase cayenne for parties to give it a little more kick – you can totally dial it back for a kid-friendly version.
Breading Swap: For gluten-free options, try chickpea flour or rice flour – it changes the texture slightly but still gives you a great crunch.

Step-by-Step: How I Make Vegan Fried Oyster Mushroom Chicken Recipe

Step 1: Prep the Mushrooms

Start by gently wiping your oyster mushrooms with a damp paper towel to get rid of any dirt – no need to soak them in water as they’ll absorb too much and get soggy. Tear the mushrooms into bite-sized chunks that mimic chicken pieces.

Step 2: Mix Dry and Wet Coatings

In a big bowl, whisk together the flour with the paprika, garlic powder, onion powder, turmeric, cayenne, salt, and cracked pepper. This dry mix forms the base. Then in a separate smaller bowl, combine about a third of that flour mix with water to create a smooth batter — make sure it’s not too runny, aiming for a consistency that will cling well to the mushrooms.

Step 3: Double Dip for Maximum Crunch

This is the fun part! Dip each mushroom first into the wet batter, then coat it generously with the dry flour mixture. To get that signature crunch, dip back into the wet batter and then again into the dry flour, making sure each piece is thoroughly coated. Double coating really locks in the crispiness when frying.

Step 4: Fry Until Golden & Crispy

Heat your oil in a deep pot over high heat – about 350°F (175°C) is ideal if you have a thermometer. Carefully drop mushrooms in batches without crowding the pot, so they fry evenly. Let them cook for a few minutes, turning occasionally, until they turn golden brown all over.

Take them out and place on paper towels to drain excess oil, then transfer to a cooling rack so they stay crispy (paper alone can make the bottoms soggy). Repeat until all mushrooms are fried.

Top Tip

From my cooking adventures, a few tips helped me get this Vegan Fried Oyster Mushroom Chicken Recipe just right — and they might save you some trial and error.

Paper Towel vs. Cooling Rack: Always use a cooling rack after frying instead of just paper towels to keep your mushrooms crispy on all sides.
Oil Temperature Matters: If your oil is too cool, the coating absorbs more oil and gets soggy; use a thermometer or test with a small bit of batter first.
Don’t Overcrowd: Giving your mushrooms space in the oil helps them fry evenly and keeps the temperature steady.
Double Dip for Crunch: Skipping the second dip into the wet and dry coating will give you a lighter crust, but for that real fried chicken vibe, double coating is key.

How to Serve Vegan Fried Oyster Mushroom Chicken Recipe

vegan fried oyster mushrooms - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or cilantro over the top for a pop of color and fresh flavor. Sometimes, a squeeze of lemon or lime juice brightens it right up, balancing the richness of the fry.

Side Dishes

This Vegan Fried Oyster Mushroom Chicken goes beautifully with homemade coleslaw, crispy fries, or even a fresh green salad tossed in tangy vinaigrette. It’s so versatile you can dress it up or down depending on your mood!

Creative Ways to Present

For a fun twist at parties, I’ve stuffed these crispy mushrooms into sliders with vegan mayo and pickles — an absolute hit. Another favorite is layering them inside soft buns with lettuce and creamy dipping sauce for an indulgent vegan “chicken” sandwich.

Make Ahead and Storage

Storing Leftovers

I store leftover fried oyster mushrooms in an airtight container lined with paper towels in the fridge. This helps absorb any moisture. They keep well for 2-3 days, but you’ll want to re-crisp them before eating.

Freezing

If you want to freeze, flash freeze the mushrooms on a tray first so they don’t stick, then transfer to freezer bags. They freeze well but are best reheated in the oven to get crispy again.

Reheating

Skip the microwave if you want that crispness back — I reheat in a hot oven or toaster oven at about 375°F (190°C) for 10-15 minutes until heated through and crunchy again. It really brings the magic back.

Frequently Asked Questions:

Can I use other mushrooms for this recipe?

You can, but oyster mushrooms have the best texture and flavor to mimic chicken. Button or cremini mushrooms tend to be smaller and a bit softer, which changes the overall experience.

Do I have to double coat the mushrooms?

While you can skip the double coating, it’s what really creates that crunchy, thick crust reminiscent of fried chicken. The texture and crispiness won’t be quite the same without it.

Can I bake instead of fry?

Baking can work for a lighter version, but it won’t be as crispy as frying. If you want to bake, spray or brush the coated mushrooms with oil and bake at a high temperature (around 425°F/220°C), flipping halfway through.

What dipping sauces go best?

I love creamy BBQ sauce mixed with vegan mayo and a dash of apple cider vinegar for tang, or just good old sriracha for some heat. Ranch-style vegan dips or even mustard-based sauces are delicious too!

Final Thoughts

This recipe has become one of my favorites for showing that vegan cooking can be just as comforting and delicious as any classic fried chicken. Once you master this Vegan Fried Oyster Mushroom Chicken Recipe, you’ll find yourself craving it again and again — perfect for sharing with friends or treating yourself on a cozy night in.