Vegan Fried Chicken

5 from 7 votes

This delicious vegan fried chicken is light, crispy and easy to prepare!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 88kcal

Wipe the mushroom cap with a damp paper towel then use a pairing knife to slice off part of the stem, if necessary. Slice larger mushrooms in half and leave the smaller ones whole.
Whisk flour, creole seasoning, garlic powder, onion powder, sea salt, and baking powder into a medium mixing bowl. Add water and mix to form a thick, smooth batter. Set aside for 5 minutes.
Heat oil in a small saucepan or skillet over medium heat until a thermometer registers somewhere between 350°-375° F.
Using tongs, dip mushrooms into the wet batter and allow the excess to drop back into the bowl. Gently place battered mushrooms into the hot oil, working in batches. Fry for a few minutes on each side until golden brown. Drain excess oil onto paper towels. Serve immediately.

*Nutrition info does not take into account the oil since it's hard to predict how much will be absorbed.

If you decide to give the mushrooms a quick rinse, make sure to dry them thoroughly before proceeding with the recipe. Otherwise, the water will cause the hot oil to pop while they are being fried. Another option is to use a mushroom cleaning brush to remove the dirt and debris.
For even a crunchier texture, add some panko crumbs to your flour mixture.
Keep the oil temperature between 350F-375F when frying the mushrooms. If the oil temperature is lower, the mushrooms will be greasy and if the temperature is higher the fried chicken will burn.
I love my infrared thermometer and use it to check the temperature of oil, when grilling meat, and when making homemade yogurt.
When frying the mushrooms, don't overcrowd the pan. Adding too many mushrooms at once can lower the oil's temperature.