Step 1

Tear them off one by one from the cluster. Use a wet paper towel or kitchen cloth to clean them if you find anything. Don't peel them, just cut off the end of the stem if it doesn’t look good.

Step 2

Mix all spices for the fried chicken seasoning (garlic powder, onion powder, sweet smoked paprika powder, cayenne pepper, ground cumin seeds, oregano, salt, and black pepper) in a small bowl.

Step 3

Use a small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.

Step 4

Add 1 tsp of the fried chicken seasoning, the crushed corn flakes, and the corn starch in a large bowl. This will be the dry batter.

Step 5

Add dairy-free milk, yellow corn flour, and 2 tsp of the fried chicken seasoning to a large bowl. Mix it well. This will be the wet batter. It should have a pancake batter texture, slow-flowing but not too dense. In time, the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Step 6

Dip the oyster mushroom first in the wet batter. Coat it evenly.

Step 7

Transfer them gently to the dry batter. Sprinkle the top and pat it gently. Make sure the mix sticks to the mushroom evenly.

Step 8

You can place it on a plate or fry it right away. The coating will hold at room temperature for an hour without a problem if you must wait before frying.

Step 9

Pour sunflower oil into a pot and heat it on medium/high heat.

Step 10

Gently drop the breaded vegan chicken in the oil. The oil is hot so pay attention to settle it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and they will need a longer time and thus will soak up more oil.

Step 11

Large pot with yellow liquid and brown nuggets are swimming in it.

Step 12

Fry them for 2-3 minutes until the coating gets crispy.

Step 13

Transfer them to a paper towel to absorb any excess oil when ready.