10 Minute Buffalo Fried ‘Chicken’ (Gluten Free, Vegan)

Prep: 5 minutesCook: 5 minutesTotal: 10 minutes
Yield: 1 to 2Category: Dinners
Jump to recipe Print

This vegan Buffalo Fried Chicken is honestly just amazing if I say so myself! The coating creates a lovely crispy ‘skin’ packed full of flavour and the juicy, ‘meaty’ texture of the mushrooms could fool any meat eater! The textures of this fried ‘chicken’ combined with the buttery spicy sauce make this the perfect quick meal when you want that ‘junk food’ hit!

Not only is this a vegan and gluten free recipe but you also DO NOT need a deep fat fryer to make it, unlike most fried chicken recipes! I only use a total of 3 tablespoons of oil in this recipe meaning that it is a healthier option, even with the butter. If you are quite health conscious you may be tempted to try these in your air fryer and coat them in the sauce afterwards. Don’t. I trialled this method as I knew people would ask if it was possible and, although they were edible, I wouldn’t recommend it. This ‘chicken’ really needs that greasy, crispy exterior completely soaked in the spicy buttery sauce in order to reach its full potential.

This recipe is unbelievably delicious and based on my original recipe for Vegan Fried Chicken which you can find here. I was inspired to make the original recipe after seeing a few vegan recipes for oyster mushroom fried chicken, I knew it would make a great substitute so wanted to develop a version that was also gluten free and could be made and enjoyed by everyone.

A few months after creating the original recipe I knew that I wanted to elevate it even more by adding my tried and tested buffalo sauce which is actually from another recipe of mine. If you like this recipe you will also like my Baked Buffalo Cauliflower Wings recipe which you can find here.

Depending on the type of plant milk you use, you can make this recipe nut and soya free as well as free from gluten, dairy, eggs and sesame, etc, so it is a great one to make for anyone with multiple dietary requirements.

You can put this in sandwiches for a quick lunch or make it as part of a larger dinner, I really like it paired with my Buttery Corn Riblets which you can find here. You could also put a twist on the classic chicken and waffles combination by pairing this with my savoury Baked Cheese Waffles.

If you like this vegan Buffalo Fried Chicken made from mushrooms you may also like my easy 20 Minute Pulled Pork recipe or my Shiitake Mushroom Bacon recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 1 + 1/2 cups oyster mushrooms
  • 2 tbsp cornflour
  • 2 tbsp unsweetened free plain flour
  • 1 + 1/2 tbsp dairy free butter
  • 2 - 3 tsp hot sauce
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp oregano
  • pinch sea salt
  • pinch black pepper
  • 3 tbsp olive oil


  1. Melt the butter over a low heat and set aside to cool slightly
  2. Roughly chop the oyster mushrooms into large chunks that resemble florets and place in a large mixing bowl
  3. Pour in one tablespoon of olive oil and toss the mushrooms so they are coated
  4. Add the cornflour, salt and pepper to the bowl and toss the mushrooms so they are completely coated
  5. Add the plant milk and mix well
  6. Next, add the gluten free flour, paprika, garlic salt and oregano to the mixing bowl along with extra salt and pepper if preferred
  7. Mix well, tossing the mushrooms in the mixture and ensuring they are completely coated. Try to use up all of the coating and use your hands to press any of the leftover mixture onto the mushrooms
  8. Heat the remaining oil in a frying pan and add the mushrooms. Cook for a few minutes until they are almost to your desired level of b=golden brown and crispy
  9. Whisk the hot sauce into the melted butter before pouring into the pan containing the mushrooms
  10. Turn the mushrooms over often to ensure they get coated in the sauce whilst they continue frying
  11. Top with additional hot sauce when serrving if desired


Submit a Comment

Your email address will not be published. Required fields are marked *