If you’ve been missing fried chicken since you went vegan or vegetarian, this vegan fried chicken recipe is really going to satisfy you! You can serve it as an appetizer with a dip, use it for sandwiches, salads and anything you’d like.
In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debri.
Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They're done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
Serve as desired!
If you want to oil fry simple heat oil to 375F and fry the battered mushrooms. Don't over crowd them. Drain excess oil on a paper towel lined plate.
If you don't like the spices I used, feel free to use whichever you'd like to flavor the vegan chicken as desired.