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Brown breaded nuggets in a round plate with a white sauce in the middle with chopped green herbs. French fries on the side and a small bowl of ketchup

Vegan Fried Chicken (Oyster Mushrooms)

Oyster mushrooms make the tastiest and easiest vegan fried chicken ever! It is perfectly golden brown and crispy on the outside, but meaty on the inside. The "vegan chicken" itself is only ONE ingredient! No vital wheat gluten or seitan or any other soy product is needed. This delicious recipe is 100% plant-based and allergy-friendly hence the gluten-free coating. Are you interested?
Course Appetizer, Sauce, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword oyster mushroom recipes, plant-based chicken, vegan fried chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 "chicken"
Calories 57kcal


Fried chicken seasoning (3 tsp)

Wet batter

  • ½ cup Dairy-free milk
  • cup Yellow corn flour
  • 2 tsp Fried chicken seasoning from above

Dry batter


Prepare the spice mix

  • In a small bowl mix together onion powder, garlic powder, smoked sweet paprika powder, cayenne pepper, cumin, oregano, salt, and black pepper.

Prepare dry mix for coating

  • We used the small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.
  • In a shallow bowl mix crushed corn flakes with corn starch and 1 tsp of our homemade fried chicken spice mix.

Prepare wet batter for coating

  • Mix in a shallow bowl dairy-free milk, yellow corn flour (not corn starch) and 2 tsp of our homemade fried chicken spice mix. It should have a texture of a pancake batter, slow-flowing but not too dense. In time the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Bread the mushrooms

  • Have both wet batter and dry mix in two separate shallow bowls.
  • Dip the oyster mushroom first in the wet batter. Coat it evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
  • Transfer gently the coated mushroom to the dry mix. Sprinkle the top and pat it gently. Make sure the crushed corn flakes-based mix sticks to it evenly.
  • When it is coated you can place it on a plate or fry it immediately. The coating will hold on room temperature for an hour or so without a problem if you need to wait before frying.

Deep fry the vegan "chicken"

  • Pour sunflower oil to a skillet or pot. Heat it on medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
  • Gently drop the breaded “chicken” in the oil. The oil is hot so pay attention to drop it gently without a splash. Don’t overcrowd the pan as the oil will cool down and the oyster mushrooms will need longer time and thus will soak up more oil.
  • Fry oyster mushrooms for 2-3 minutes until the coating gets crispy. When they are ready, transfer them to a paper towel so the excess oil is absorbed.



Can you use an air fryer?

I don’t have an air fryer to test it properly, but the air fryers main purpose is the deep fry food without oil. Place the breaded oyster mushrooms on the basket of the air fryer in one layer. Turn the air fryer on and set the temperature high. Fry for a couple of minutes.

Can you bake them in the oven?

We tested this recipe in the oven as well. We place the breaded oyster mushrooms on a non-stick parchment paper that we sprayed with a bit of oil. We also sprayed the mushrooms with oil. We baked in a pre-heated oven of 390 Fahrenheit (200 degrees Celsius) for approx. 20 minutes flipped midway. Sadly, the coating will not be as crispy as when you deep fry them. But in my opinion that is the case with every food. The difference between baking and deep frying is huge.


Serving: 1"chicken" | Calories: 57kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg