Oyster mushrooms make a great substitute for chicken in our homage to this classic Southern American fast food.
- It’s important to use soya milk because it will curdle when mixed with the lemon juice. This creates our vegan ‘buttermilk’, which improves the texture of our ‘chicken’. Other plant-based milks might not curdle!
- Individually, each piece of oyster mushroom should weigh approximately 40g (1.4oz). This will give you the perfect sized vegan chicken!
- Be careful when cooking with hot oil. If the oil spits aggressively when you add the mushrooms, try reducing the heat a touch. If you don’t have a thermometer – first add a small pinch of the dry ingredients to the oil and if they sizzle immediately then you’ll know the oil is hot enough.
- 300g oyster mushrooms
- vegetable oil, for frying (we use rapeseed oil)
For the wet ingredients:
- 1 cup soya milk
- 1/2 lemon, juice only
For the dry ingredients:
- 1 cup plain flour
- 1 tsp baking powder
- 1.5 tbsp granulated sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 2.5 tbsp peri-peri seasoning
- salt + pepper
- Combine the wet ingredients in a large mixing bowl. Brush any dirt off the mushrooms, then add them to the wet mixture and stir until they’re fully coated.
- Combine the dry ingredients, including 1 teaspoon of salt and 1/2 teaspoon of pepper, in a separate mixing bowl.
- Add the vegetable oil to a saucepan on a medium heat. The oil should be at least 5cm (2”) deep in the pan. If you have a thermometer, the oil should be approximately 180°C / 356°F.
- When the oil is hot enough, dip one mushroom into the dry ingredients and toss to coat. Then carefully drop the mushroom into the hot oil and fry for 2-4 minutes or until golden brown, then remove the fried ‘chicken’ using a slotted spoon and place it on kitchen paper to soak up any excess oil. Repeat for the remaining mushrooms.
- Sprinkle extra salt on top to serve and that’s it. Enjoy!