Buttermilk Fried Oyster Mushrooms

 

Perfectly seasoned oyster mushrooms soaked in vegan buttermilk, coated in a spiced flour crust, and fried to shatteringly crispy perfection. The best plant-based fried chicken alternative ever.

Prep Time: 15 mins | Cook/Fry Time: 20 mins | Total Time: 35 mins | Servings: 4

Ingredients

• 1 lb fresh oyster mushrooms, torn into large clusters
• 1 cup plant milk (oat or soy) + 1 tablespoon apple cider vinegar (vegan buttermilk)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons smoked paprika
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• Neutral oil for frying (canola, sunflower, or vegetable)

For serving:

• Hot sauce, vegan ranch, pickles, or coleslaw

Instructions

1. Make the vegan buttermilk: Combine plant milk and apple cider vinegar in a bowl. Stir and let sit for 5 minutes until slightly curdled. Add ½ teaspoon salt and ½ teaspoon smoked paprika to the buttermilk.
2. Soak the mushrooms: Submerge the oyster mushroom clusters into the vegan buttermilk. Let soak for at least 10 minutes (up to 30 minutes for deeper flavor).
3. Make the coating: In a wide shallow bowl, whisk together flour, cornstarch, remaining smoked paprika, garlic powder, onion powder, salt, cayenne, black pepper, and dried oregano.
4. Dredge the mushrooms: Remove mushrooms from buttermilk (letting excess drip off) and press firmly into the spiced flour mixture, making sure every crevice is coated. For extra crunch, dip back into buttermilk and re-dredge in flour (double dip).
5. Fry: Heat 2–3 inches of oil in a deep pot or cast iron skillet to 350°F (175°C). Fry mushrooms in batches for 3–4 minutes per side, turning once, until deep golden and ultra-crispy. Do not overcrowd.

Tip: Maintain the oil temperature carefully — too cool and the mushrooms absorb oil; too hot and the crust burns before the inside cooks through.

1. Drain and serve: Transfer to a wire rack (not paper towels) to keep the crust crispy. Season with a pinch of salt immediately after frying. Serve hot with dipping sauces.

Notes

• Air Fryer Option: Spray coated mushrooms with oil and air-fry at 400°F for 12–15 minutes, flipping halfway. Not quite as crispy as deep fried, but still fantastic.
• Storage: Best eaten immediately. Leftovers can be re-crisped in the oven or air fryer at 400°F for 5 minutes.
• Serving Ideas: Serve in a sandwich with vegan mayo and pickles, on a waffle for vegan “chicken” and waffles, or alongside mac and cheese as the ultimate comfort meal.

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