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 - mix equal parts mayonnaise and BBQ sauce with a dash of apple cider vinegar; Sriracha sauce

There's nothing quite like the satisfying crunch of fried chicken—but with this Crispy Vegan Oyster Mushroom Fried Chicken Recipe, you'll get that same golden, crispy goodness without the meat. These oyster mushrooms soak up flavor and fry up perfectly crispy, making them a delicious vegan alternative that even meat-lovers will rave about.

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 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’m genuinely excited to share this Crispy Vegan Oyster Mushroom Fried Chicken Recipe because it’s one of those dishes that surprises everyone—crispy, flavorful, and just downright fun to eat. Plus, it’s pretty easy to pull off once you get the hang of the battering technique.

Crunchy, golden crust: The double-dip batter method creates an irresistible, extra-crispy coating that locks in the mushroom’s tender texture.
Umami-packed oyster mushrooms: These mushrooms soak up flavors beautifully and have a meaty texture that’s perfect for “fried chicken” vibes.
Vegan and allergy-friendly: Made without eggs or dairy, this recipe suits a lot of dietary needs without compromising flavor or crispiness.
Versatile and fun to serve: Whether you want finger food with dipping sauces or a show-stopping sandwich filling, this recipe adapts effortlessly.

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

Getting the ingredients right is key, especially with the spice mix and batter. The oyster mushrooms provide that perfect "meaty" base, while the combination of spices gives you a crispy coating with a lovely depth and just a hint of heat. Let’s break down why each ingredient plays a starring role.

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: These mushrooms have a layered, delicate texture that fries up crispy on the outside while staying juicy inside. Plus, their subtle flavor absorbs seasoning beautifully.
Plain flour: Provides the base for the crispy coating that sticks to the mushrooms and crunches with every bite.
Paprika powder: Adds a mild smokiness and vibrant color to the batter.
Garlic powder and onion powder: Essential for building savory flavor behind the crisp crust.
Turmeric powder: Gives the batter a golden hue and a subtle earthiness.
Cayenne pepper: Adds a perfect little kick—you can adjust it to suit your spice tolerance.
Salt and cracked pepper: The basic seasoning that enhances every flavor in the batter and mushrooms.
Canola oil (or other frying oil): High smoke point oils like canola or sunflower work best for frying to get that crisp without burning.

📝

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 experimenting with this Crispy Vegan Oyster Mushroom Fried Chicken Recipe by adjusting the spices or dipping sauces according to my mood. Feel free to personalize your flavor profile—I think that’s what makes this recipe so fun!

Variation: One time, I added nutritional yeast to the flour mixture for a cheesy umami twist, which turned out amazing. If you want your coating a little more savory, give that a try!
Spice level: Play around with the cayenne pepper—skip it if you want mild, or add a bit more for some extra zing.
Different mushrooms: While oyster mushrooms are the star, I’ve also tried this with king trumpet mushrooms with good results—just a bit firmer in texture.

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

Step 1: Prep and wipe your oyster mushrooms gently

Start by gently wiping your oyster mushrooms with a damp paper towel to remove any dirt without making them soggy. Mushrooms are like little sponges, so avoid rinsing under water directly—it’ll make the batter less clingy.

Step 2: Mix the dry spice flour blend

In a large bowl, whisk together plain flour with paprika, garlic powder, onion powder, turmeric, cayenne, salt, and cracked pepper. This mix is the magic dust that’ll give your fried mushrooms their flavor and color.

Step 3: Prepare the batter for the first dip

In a separate bowl, combine a small portion of your spice-flour mix with water and whisk until smooth like pancake batter. This wet batter will help the dry coating stick better and build layers of crunch.

Step 4: Double coat those mushrooms

Dip each oyster mushroom first into the wet batter, then into the dry flour mix. For that irresistible crisp, dip again into the batter and flour mix—making sure each piece is fully coated. This double coat is what I swear by for extra crunch.

Step 5: Fry them up golden and crisp

Heat your canola oil in a deep pot over high heat. Carefully lower mushrooms into the oil in small batches—crowding the pot will drop the temperature and make them soggy. Fry for a few minutes until golden on all sides. Use tongs to turn gently and keep an eye so they don’t burn.

Step 6: Drain and keep crispy

Remove the fried mushrooms and place them on paper towels to soak up excess oil, then transfer to a cooling rack to keep them crispy. Repeat with the remaining mushrooms, and get ready to dig in!

Top Tip

I’ve found that my Crispy Vegan Oyster Mushroom Fried Chicken Recipe shines brightest when I pay attention to the batter consistency and frying temperature. Here are a few insider tips that changed the game for me.

Perfect batter thickness: The batter should be smooth but not watery—too thin and it won’t stick well, too thick and it won’t coat evenly. Aim for a texture like pancake batter for best adhesion.
Oil temperature: Keep the oil at medium-high heat—around 350°F (175°C) if you have a thermometer—to ensure frying crispiness without greasiness.
Don't overcrowd the pan: Fry mushrooms in small batches. Overcrowding lowers oil temperature and causes soggy results.
Cooling rack finish: Placing your fried mushrooms on a cooling rack after draining avoids steam building up underneath, so they stay crunchy longer.

How to Serve Crispy Vegan Oyster Mushroom Fried Chicken Recipe

vegan oyster mushroom chicken - Serving Suggestion

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or a dash of smoked paprika to keep that smoky vibe going. A squeeze of lemon juice brightens the whole dish up beautifully, especially if your dips are rich.

Side Dishes

For sides, you can’t go wrong with classic crispy fries or a fresh, tangy slaw. I also like a creamy potato salad or even some spicy pickles on the side to cut through the fried goodness.

Creative Ways to Present

One of my favorite ways to serve this recipe is in a vegan “fried chicken” sandwich with vegan mayo, lettuce, tomato, and pickles on a toasted bun. It’s a total crowd-pleaser at parties or game days!

Make Ahead and Storage

Storing Leftovers

I store leftover fried mushrooms in an airtight container in the fridge for up to 2 days. To help keep them somewhat crispy, I place a piece of parchment paper between layers.

Freezing

You can freeze these mushroom “fried chicken” bites! Flash freeze them on a tray first, then transfer to a freezer-safe bag. When you’re ready, reheat them directly in the oven—avoid thawing for best texture.

Reheating

Reheat leftovers in a hot oven or air fryer to bring back crispiness. I find 350°F (175°C) for 10 minutes works great. Avoid microwaving as it makes them soggy.

Frequently Asked Questions:

Can I use other types of mushrooms besides oyster mushrooms?

Absolutely! While oyster mushrooms are ideal for their texture and flavor, you can experiment with king trumpet mushrooms or shiitake. Just keep in mind that the texture might differ slightly.

How do I keep the mushrooms crispy after frying?

The key is to drain excess oil on paper towels, then transfer to a cooling rack so air circulates around each piece. Storing leftovers without sealing tightly also helps maintain crispiness.

Can I bake instead of fry this recipe?

You can bake for a healthier option, but the texture will be less crispy compared to frying. To bake, spray coated mushrooms with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway.

What dipping sauces work best with this vegan fried chicken?

Creamy BBQ sauce and spicy sriracha are my favorites because they complement the seasoned crust well. You can also try vegan ranch or honey mustard alternatives for variety.

Final Thoughts

This Crispy Vegan Oyster Mushroom Fried Chicken Recipe holds a special place in my kitchen because it takes something simple and turns it into a party-worthy dish that impresses every time, no matter who’s sitting at the table. I can’t wait for you to try it and make it your own—you’ll love the crispy texture and rich flavors just as much as I do!