Versatile Fried Chick’n ( w/ Oyster Mushrooms) {GF}

A new spin on vegan fried chick’n with a surprising main ingredient: Oyster mushrooms. Awesome thing about this fried chick’n recipe is that you can throw whatever sauce you want on it and make it into buffalo, BBQ, or Lemon pepper wings (I’ve tried all of these combos and they don’t disappoint) YUM!! Now, I know I’ve been MIA since our vacation but life has been a wild ride since then, nonetheless no better way to say hey again than with this tasty recipe!

The key to this recipe is oyster mushrooms. You can get them at your local grocery store (probably), if not go to an Asian market because they will definitely have them. The texture and taste are so on point, I mean just look at this…..

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Now since it’s my first post back I want to get right to the recipe, we all know how important fried chick’n is in any southerns life and there’s no time to waste yacking away!

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The recipe is simple and takes NO TIME! It is dirty and messy, but oh so worth it! You need Gluten free flour, lemon juice, your favorite vegan milk, Vegan half & half (can be omitted), and SPICES!

In a shallow dish add about 2 cups of GF flour (the amount used will vary depending on how much you have to cook) and your favorite spices (I did paprika, cayenne, garlic, salt and pepper). Another thing about the south, we really don’t measure and I usually try to for recipes here but I really didn’t this time if I had to guess, maybe 1/4 tsp of each.

In another shallow dish mix together 1/2 cup vegan milk, 1/2 vegan half & half (if you cannot find it just use more vegan milk) and 1 TBSP lemon juice. The lemon will thicken up the vegan milk so it will coat the mushrooms nicely. I would say leave it be for a couple of minutes and then add your oyster mushrooms to soak (just the amount of mushrooms you think will fit into your skillet at one time).

Once your oysters are in the wet mix go ahead and get your oil going to fry them up. While the oil warms take each mushroom from the wet mix, place it into the dry mix, back into the wet, and then back into dry. Do this for the amount of pieces that will fit into your pan and place them into the hot oil (it should sizzle when you add it if not it isn’t hot enough). They should not be overcrowded or they will not cook correctly.  Once your frying up some, continue to batter the rest. It may take 3-4 times doing this depending on the size of your pan and how many mushrooms you have. If you run out of any of the wet or dry mixture simply make more. Once your mushrooms are golden brown place them onto a drying rack or paper towel to dry and pull the oil away leaving them crispy. Since the oils already frying you might as well slice up some potatoes for a side 😉

At this point if you’d like buffalo wings simply add 1 cup of buffalo sauce to a bowl and place your chick’n in it, cover well and serve! Make up any combo you think would be awesome or just eat it as plain fried chick’n, it’ll be delicious any way you make it!

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Versatile Fried Chick’n ( w/ Oyster Mushrooms) {GF}

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Ingredients:

  • 1 Pound oyster mushrooms
  • 2 cups Gluten free flour
  • Spices (about 1/4 tsp each paprika, cayenne, garlic, salt and pepper or make up your own!)
  • 1 TBSP lemon juice
  • 1/2 cup of your favorite vegan milk
  • 1/2 cup Vegan half & half (can be substituted for vegan milk if unable to find)
  • Optional: buffalo/BBQ/Lemon pepper sauce (basically any combo you heart desires!)

Directions:

  1. In a shallow dish combine the gluten free flour and spices. In another shallow dish add the vegan milk, vegan half & half, and lemon juice.
  2. Wait a couple minutes for the lemon juice to thicken up the milk mixture. Once it is starting to thicken stir it well and then add some of you mushrooms (as many as you think will fit into the pan without crowding).
  3. With the mushroom in the wet mix get your oil warming to fry. Use a deep skillet with enough oil to cover the mushrooms.  Once the oil is warming, place each mushroom that is already in the wet mix into the dry mix, then back to the wet, then into the dry. Place into the oil if it is hot enough to fry.
  4. Let them fry until really golden brown and then place onto a paper towel or drying rack.
  5. Eat them like they are, or try mixing them into buffalo, BBQ, lemon pepper sauce!

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I hope you enjoy this southern classic made over, contact me with any questions. Don’t forget to follow me to stay up to date on my posts and get new recipes!

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