Fried “Chicken” Mushrooms
Fried “Chicken” Mushrooms
Ingredients
For the Mushrooms and Frying
- 1 pound oyster mushroom cluster
- 4 cups vegetable oil, for frying, or as needed
For the Flour Mixture (Dry Dredge & Batter Base)
- 2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1/2 tablespoon mustard powder, optional
- 2 tablespoons paprika
- 1 tablespoon coarse black pepper
- 1 tablespoon coarse salt
- 1 tablespoon oregano
- 1 tablespoon MSG, optional
For the Wet Batter
- 2 1/4 cups cold soda water, carbonated water
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, mustard powder (if using), paprika, coarse black pepper, coarse salt, oregano, and MSG (if using). Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 2
Divide the prepared dry flour mixture into two separate bowls. Reserve 2 1/2 cups of the dry mixture in one bowl for the wet batter. The remaining dry mixture in the other bowl will be used for the initial and final dry dredge.
⏱️ 2 min
- 3
To the bowl containing the 2 1/2 cups of reserved flour mixture, add the cold soda water. Whisk until a smooth batter forms. Set aside.
⏱️ 3 min
- 4
Heat the vegetable or canola oil in a deep pot or Dutch oven over medium-high heat until it reaches 375°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375
- 5
Take pieces of the oyster mushroom cluster. First, dredge each mushroom piece in the dry flour mixture (the portion not used for the wet batter), ensuring it's fully coated. Shake off any excess.
⏱️ 5 min
- 6
Next, dip the floured mushroom piece into the wet batter, allowing any excess to drip off.
⏱️ 2 min
- 7
Finally, re-dredge the battered mushroom piece back into the dry flour mixture for a double coating, ensuring a crispy texture. Gently press the coating onto the mushroom.
⏱️ 3 min
- 8
Carefully place the coated mushrooms into the hot oil, being careful not to overcrowd the pot. Fry for 3 minutes per batch, or until they turn golden brown and crispy. Work in batches to maintain oil temperature.
⏱️ 15 min•🌡️ 375
- 9
Once golden brown, remove the fried mushrooms from the oil using tongs and place them on a paper towel-lined plate or a wire rack to drain excess oil.
⏱️ 1 min
- 10
Serve the Fried "Chicken" Mushrooms hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried “Chicken” Mushrooms
For the Mushrooms and Frying
- 1 pound oyster mushroom cluster
- 4 cups vegetable oil, for frying, or as needed
For the Flour Mixture (Dry Dredge & Batter Base)
- 2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1/2 tablespoon mustard powder, optional
- 2 tablespoons paprika
- 1 tablespoon coarse black pepper
- 1 tablespoon coarse salt
- 1 tablespoon oregano
- 1 tablespoon MSG, optional
For the Wet Batter
- 2 1/4 cups cold soda water, carbonated water
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, mustard powder (if using), paprika, coarse black pepper, coarse salt, oregano, and MSG (if using). Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 5 min - 2
Divide the prepared dry flour mixture into two separate bowls. Reserve 2 1/2 cups of the dry mixture in one bowl for the wet batter. The remaining dry mixture in the other bowl will be used for the initial and final dry dredge.
⏱️ 2 min - 3
To the bowl containing the 2 1/2 cups of reserved flour mixture, add the cold soda water. Whisk until a smooth batter forms. Set aside.
⏱️ 3 min - 4
Heat the vegetable or canola oil in a deep pot or Dutch oven over medium-high heat until it reaches 375°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375 - 5
Take pieces of the oyster mushroom cluster. First, dredge each mushroom piece in the dry flour mixture (the portion not used for the wet batter), ensuring it's fully coated. Shake off any excess.
⏱️ 5 min - 6
Next, dip the floured mushroom piece into the wet batter, allowing any excess to drip off.
⏱️ 2 min - 7
Finally, re-dredge the battered mushroom piece back into the dry flour mixture for a double coating, ensuring a crispy texture. Gently press the coating onto the mushroom.
⏱️ 3 min - 8
Carefully place the coated mushrooms into the hot oil, being careful not to overcrowd the pot. Fry for 3 minutes per batch, or until they turn golden brown and crispy. Work in batches to maintain oil temperature.
⏱️ 15 min•🌡️ 375 - 9
Once golden brown, remove the fried mushrooms from the oil using tongs and place them on a paper towel-lined plate or a wire rack to drain excess oil.
⏱️ 1 min - 10
Serve the Fried "Chicken" Mushrooms hot and enjoy!
⏱️ 1 min