Name: Crispy Vegan Oyster Mushroom Fried 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 (canola oil recommended); Creamy BBQ: equal parts mayonnaise and BBQ sauce with a dash of apple cider vinegar; Sriracha sauce

There’s something so satisfying about that crunch and spice of fried chicken—except this time, it’s totally plant-based. My Crispy Vegan Oyster Mushroom Fried Chicken Recipe brings that crispy, flavorful magic to your table using oyster mushrooms, making it a fun and delicious twist everyone can enjoy.

A white plate with a pile of crispy fried chicken pieces showing a golden brown crunchy texture, some pieces sprinkled lightly with coarse salt. The chicken pieces vary in size and shape, layered on top of each other filling the plate. Around the plate on a white marbled surface, there are two small white bowls with dipping sauces, one bright red and the other light brown. A folded white cloth with a black grid pattern is seen on the 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 Crispy Vegan Oyster Mushroom Fried Chicken Recipe
Top Tip
How to Serve Crispy Vegan Oyster Mushroom Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Vegan Oyster Mushroom Fried Chicken Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe. The way those oyster mushrooms soak up the batter and come out golden, crispy, and bursting with flavor is ridiculous. It’s a total crowd-pleaser and the perfect way to enjoy comfort food that’s vegan and surprisingly easy.

Crunchy Coating: The double-dip batter technique creates an irresistibly crispy crust that stays crunchy even after cooling.
Perfect Umami Flavor: Oyster mushrooms have this meaty, savory texture that mimics fried chicken effortlessly.
Simple Ingredients: You probably already have everything you need in your pantry, making this recipe a breeze to whip up anytime.
Customizable Heat Level: Adjust the cayenne pepper to your preference—the balance of smoky paprika and garlic keeps it bold and delicious.

A close-up of two pieces of fried food being pulled apart by two pairs of hands, revealing the inside layers. Each piece has a thick, crispy outer layer that is golden orange with a rough, crunchy texture. Inside, there is a smooth, light cream-colored center that contrasts with the crunchy outside. In the background, more pieces of the same fried food are piled on a white plate, all set on a white marbled surface. The colors are warm and inviting, showing the details of the crispy outer coating and the soft inside clearly, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Crispy Vegan Oyster Mushroom Fried Chicken Recipe plays a role in layering flavor and texture. From the spices in the flour to the light batter, the mushrooms get coated evenly and fry up crispy without getting soggy.

Flat lay of fresh oyster mushrooms with their delicate, ivory fan-shaped caps, a small mound of plain white flour, a few scattered red paprika powder, yellow turmeric powder, orange cayenne pepper, light beige garlic powder, pale onion powder, coarse black cracked peppercorns beside a small heap of white salt crystals, a small white ceramic bowl filled with golden canola oil, another small white bowl containing creamy BBQ sauce with a smooth reddish-brown tint, and a third small white bowl holding bright red sriracha sauce, all arranged in perfect symmetry 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 natural texture mimics chicken pieces when fried, plus they soak up the batter beautifully.
Plain Flour: The base for the coating; choosing plain flour helps achieve that classic fried crust.
Paprika Powder: Adds a smoky sweetness that’s essential to that fried chicken vibe.
Garlic Powder: Brings aromatic depth without overpowering the mushrooms.
Onion Powder: Enhances savory notes for well-rounded flavor.
Turmeric Powder: A subtle earthiness and a lovely golden color for visual appeal.
Cayenne Pepper: For a little spicy kick—adjust to suit your heat tolerance.
Salt & Cracked Pepper: These basics elevate everything and season the mushrooms through and through.
Canola Oil (or other neutral frying oil): High smoke point keeps that frying crisp without burning.

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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 love keeping this recipe flexible. Sometimes I’ll turn up the heat with extra cayenne or add a pinch of smoked paprika for deeper flavor. Feel free to swap out the dipping sauces or even toss these crispy bites into salads or sandwiches for a fun twist.

Variation: My favorite personal twist is adding nutritional yeast into the flour mix for a cheesy, savory boost—it’s like an extra flavor bomb that friends always ask about.

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

Step 1: Clean and Prep the Mushrooms

Start by gently wiping the oyster mushrooms with a damp paper towel to remove any dirt—no need to soak them, since water can make the batter slip off. Tear or cut the mushrooms into bite-sized pieces that look like little nuggets of goodness.

Step 2: Mix Your Spiced Flour

In a large bowl, combine the plain flour with paprika, garlic powder, onion powder, turmeric, cayenne, salt, and cracked pepper. Mix it well so every little speck of the flour has that savory punch.

Step 3: Prepare the Wet Batter

In a separate bowl, whisk ⅓ cup of your seasoned flour mixture with about ¾ cup water until smooth—you’re aiming for a slightly thick but pourable batter. It’s the secret to that double-coated crispy crust.

Step 4: Double Dip and Coat

Dip each mushroom into the wet batter, then into the dry flour mix. For extra crunch, repeat this step once more—wet, then dry again—making sure every inch is fully coated. This double coating locks in that crispy texture.

Step 5: Fry Till Golden & Crispy

Heat canola oil in a deep pot over medium-high heat. Carefully drop mushrooms in batches, avoiding overcrowding to keep the temperature steady. Fry them for about 3-4 minutes per batch until golden on all sides. Use a slotted spoon to transfer them to paper towels, then a cooling rack to stay crispy.

Top Tip

Having tried this recipe a dozen times, I discovered a few tricks to make your Crispy Vegan Oyster Mushroom Fried Chicken Recipe shine with every batch.

Double Coat for Extra Crunch: Don’t skip the second dip in wet and dry batter—it makes all the difference in texture.
Don’t Overcrowd the Pan: Giving each mushroom space ensures they crisp up evenly and don’t steam.
Use a Cooling Rack: Placing fried mushrooms on paper towels first helps absorb oil, but a cooling rack prevents sogginess by letting air circulate.
Adjust Your Spice Levels: I like starting mild and adding cayenne gradually—I’ve learned that it’s easier to add heat than take it away.

How to Serve Crispy Vegan Oyster Mushroom Fried Chicken Recipe

vegan oyster mushroom - Serving Suggestion

Garnishes

I typically sprinkle fresh chopped parsley or green onions on top just before serving—it adds a pop of color and fresh flavor contrast to the crispy fried mushrooms. A squeeze of lemon juice brightens up the richness beautifully, too.

Side Dishes

I love pairing this with creamy coleslaw or a tangy pickle salad that cuts through the richness. Crispy fries or mashed potatoes also echo that classic comfort food experience, and don’t forget a bowl of your favorite dipping sauce nearby!

Creative Ways to Present

For a party, I like making mini sliders with these “fried chicken” mushrooms stacked on soft buns with vegan mayo, lettuce, and pickles. It always impresses guests and feels like a fun vegan twist on a classic bar snack.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover mushrooms in an airtight container in the fridge for up to 2 days. To keep them from getting soggy, I lay them out on a paper towel-lined plate in between layers to absorb excess moisture.

Freezing

Freezing works if you're prepping ahead, but the best plan is to freeze the battered mushrooms before frying. Once frozen, you can fry them directly from frozen—this locks in the crispiness better than freezing after cooking.

Reheating

To reheat, I pop them in a hot oven or air fryer at 375°F (190°C) for 5-7 minutes, which revives that crispy crust better than a microwave ever could. It’s the secret to leftovers that feel freshly made.

Frequently Asked Questions:

Can I use other mushrooms for this recipe?

While oyster mushrooms are ideal for their texture and size, you can experiment with king trumpet or shiitake mushrooms but expect slightly different results since their textures vary.

How spicy is this Crispy Vegan Oyster Mushroom Fried Chicken Recipe?

The spice level mainly comes from cayenne pepper, which is adjustable. You can leave it out for a mild version or add more for a kick. The paprika adds smoky warmth without heat.

What’s the best oil for frying?

I recommend a neutral oil with a high smoke point like canola, sunflower, or refined peanut oil. These oils let the mushrooms crisp up without burning or imparting strong flavors.

Can I bake instead of fry the mushrooms?

You can bake them at 425°F (220°C) for about 20 minutes, flipping halfway through, though they won’t be quite as crispy as deep-fried. For extra crunch when baking, spray lightly with oil before putting them in the oven.

Final Thoughts

This Crispy Vegan Oyster Mushroom Fried Chicken Recipe has become a staple in my kitchen, especially when I want to impress friends or serve up a comforting meal without any animal products. It’s crispy, flavorful, and seriously addictive, so I can’t recommend you try it enough. Grab those oyster mushrooms and dive into this fun, vegan twist on a classic favorite—you’ll be glad you did! Don’t forget to leave a comment and rating below to share how your batch turned out.