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

Prep: 5 minutesCook: 5 minutesTotal: 10 minutes
Yield: serves 1 - 2Category: Dinners
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This vegan fried chicken is honestly just amazing if I say so myself! The coating creates a lovely crisp ‘skin’ packed full of flavour and the juicy, meaty texture of the mushrooms could fool any meat eater!

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- you could even take it one step further and coat the mushrooms in a low calorie oil spray instead of step two to really whittle the amount used down.

If you are quite health conscious you may be tempted to try these in your air fryer. 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 in order to reach its full potential.

I was inspired to make this 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! This vegan fried chicken really is so unbelievably good – I am still amazed at how similar the texture is to the real thing!

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 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

Ingredients

metric
imperial
  • 150g 1 + 1/2 cups oyster mushrooms
  • 2 tbsp cornflour
  • 2 tbsp unsweetened plant milk
  • 1 tbsp gluten free plain flour
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp oregano
  • pinch sea salt
  • pinch black pepper
  • 3 tbsp olive oil

Method

  1. Roughly chop the oyster mushrooms into large chunks that resemble florets and place in a large mixing bowl
  2. Pour in one tablespoon of olive oil and toss the mushrooms so they are coated
  3. Add the cornflour, salt and pepper to the bowl and toss the mushrooms so they are completely coated
  4. Add the plant milk and mix well
  5. Next, add the gluten free flour, paprika, garlic salt and oregano to the mixing bowl along with extra salt and pepper if preferred
  6. 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
  7. Heat the remaining oil in a frying pan and add the mushrooms. Cook for a few minutes either side until golden brown and crispy!

3 Comments

  1. Myriam Carrizo

    Se ve delicioso!!! Gracias por la pasión que le pones.❀️❀️❀️😘😘😘

    Reply
    • Alison

      This is an amazing recipe! Such a great flavour, and the mushrooms have a real meaty texture. It was easy to follow the process and very quick to make. I will definitely be making this again
      Thanks Natasha ❀️

      Reply
      • Natasha Gelder

        Thank you so much for taking the time to leave a comment! I’m so glad you enjoyed this recipe x

        Reply

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