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Vegan KFC Fried Chicken

Crispy Vegan KFC Fried Chicken That Hits the Spot

Crispy Vegan KFC Fried Chicken made with oyster mushrooms that delivers a delightful twist on a classic fast food favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 500 grams Oyster Mushrooms A key ingredient that mimics the texture of fried chicken perfectly.
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour for a gluten-sensitive option.
  • 1 teaspoon Baking Powder Aids in making the batter light and crunchy.
  • 1 teaspoon Ground Ginger Adds a warm, aromatic flavor.
  • 1 teaspoon Onion Powder Enhances the savory profile.
  • 1 teaspoon Sugar Balances the seasoning with a hint of sweetness.
  • 1 teaspoon Garlic Salt Delivers a robust flavor; swap for regular salt + minced garlic if desired.
  • 1 teaspoon Paprika Powder Infuses color and a subtle smokiness.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Marjoram
  • 1 teaspoon Thyme
  • 1 teaspoon Sage
  • 1 teaspoon Allspice
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder (optional) Adds a bit of heat; adjust based on your spice preference.
For the Batter
  • 1 cup Unsweetened Soy Milk Provides moisture; substitute with oat milk for variety.
  • 1/4 cup Nutritional Yeast Brings a cheesy, umami flavor.
For Frying
  • Oil as needed Oil (for frying) Choose a neutral oil and ensure it’s hot for an extra-crispy result.

Equipment

  • Mixing bowl
  • Non-stick Saucepan
  • Slotted spoon
  • Tray
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Prepare the Mushrooms: Gently wipe off any dirt from the oyster mushrooms using a damp cloth. Tear larger mushrooms in half to create manageable pieces.
  2. Mix the Dry Ingredients: In a large mixing bowl, combine all the dry ingredients for the spice mix and whisk thoroughly until well-blended.
  3. Make the Batter: Reserve about 80 grams of the spice mix, then whisk in the unsweetened soy milk and nutritional yeast until a smooth batter forms.
  4. Coat the Mushrooms: Dip each piece of mushroom into the batter, then roll in the reserved dry spice mix, pressing lightly to adhere.
  5. Heat the Oil: In a non-stick saucepan, pour in enough oil (about 2-3 inches deep) and heat over medium-high until it reaches around 350°F (175°C).
  6. Fry the Mushrooms: Carefully add the coated mushrooms to the hot oil, frying for 3-5 minutes per side until golden brown.
  7. Drain and Cool: Remove the mushrooms from the oil using a slotted spoon and place on paper towels to drain excess oil.
  8. Serve and Enjoy: Serve the mushrooms hot, garnished with a squeeze of fresh lime and your choice of dipping sauces.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Let the fried mushrooms rest on paper towels for about 5-10 minutes after frying for a final crunch. Experiment with various dipping sauces.

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