Name: Air Fried Oyster Mushrooms (Vegan Fried Chicken) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 9 oz. gray pearl oyster mushrooms or blue, golden oyster mushrooms; 1.5 cup unsweetened soy milk or almond milk; 1.5 tbsp lemon juice plus extra lemon for serving; ½ cup tapioca starch or potato starch (not flour); 10 tbsp white rice flour; 1.25 tsp coarse sea salt; 1 tsp garlic powder; 1 tsp onion powder; Avocado oil spray; ½ cup mayonnaise; 3 tbsp rice vinegar; ½-1 tsp hot sauce (Frank’s original recommended); 0.2 oz garlic grated or crushed (about 1 large clove); 1 tbsp coconut aminos; 1.5 tbsp ketchup; 2 pinches coarse sea salt

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Introduction

Air fried oyster mushrooms offer a deliciously crispy and flavorful vegan alternative to fried chicken. Perfectly seasoned and coated, they’re light, crunchy, and ideal for snacking or serving as a main dish with a zesty bang bang sauce.

A white dish with a blue rim holds a pile of golden-brown fried mushroom fritters showing a rough, crispy texture on each piece, layered unevenly, with some edges darker and crunchier. Behind the mushrooms, there are dark green lettuce leaves and three slices of bright green cucumber layered side by side, adding fresh colors. A small lemon wedge with a bright yellow color sits to the side, partially visible. The background shows a dark bowl and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 oz. gray pearl oyster mushrooms or blue, golden oyster mushrooms
Vegan buttermilk:
- 1.5 cup unsweetened soy milk or almond milk
- 1.5 tbsp lemon juice, plus extra lemon wedges for serving
Coating:
- ½ cup tapioca starch or potato starch (not flour)
- 10 tbsp white rice flour
- 1.25 tsp coarse sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Avocado oil spray
Bang bang sauce:
- ½ cup mayonnaise
- 3 tbsp rice vinegar
- ½–1 tsp hot sauce (Frank’s original recommended)
- 1 large garlic clove, grated or crushed (about 0.2 oz)
- 1 tbsp coconut aminos
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt

Instructions

Step 1: Clean the oyster mushrooms with a paper towel; do not wash them. Trim the bottom tip end and use your hands to separate the large clusters into large flat pieces.
Step 2: In a large mixing bowl, combine the unsweetened soy or almond milk with 1.5 tablespoons lemon juice to make vegan buttermilk. Soak the mushrooms in this mixture for 15-20 minutes, reserving the liquid for later use.
Step 3: Prepare two bowls for coating: one with tapioca or potato starch, and another with rice flour, coarse sea salt, garlic powder, and onion powder mixed together.
Step 4: Lightly drip the mushrooms from the buttermilk, dip them first in the starch bowl, then back into the buttermilk, and finally coat them in the seasoned rice flour. Place the coated mushrooms on a large plate as you go.
Step 5: Preheat your air fryer to 400°F (204°C) for 5 minutes. Spray the air fryer basket with avocado oil to prevent sticking.
Step 6: Arrange the coated mushrooms in a single layer in the basket without overlapping. Spray avocado oil evenly over all sides of the mushrooms to ensure a crispy finish with no white spots.
Step 7: Air fry the mushrooms at 380°F (193°C) for 10 minutes. Flip them over, spray another light layer of oil, and continue air frying for another 6–8 minutes. Check at 6 minutes for crispiness. Cook in two separate batches if needed.
Step 8: Rest the cooked mushrooms on a cooling rack while preparing or cooking the second batch to keep them crispy.
Step 9: Serve the hot, crispy oyster mushrooms immediately with the bang bang sauce on the side and extra lemon wedges for squeezing.

Tips & Variations

Use tapioca starch for a lighter, crispier coating; potato starch also works well but avoid flour for best texture.
Adjust the hot sauce amount in the bang bang sauce to suit your preferred spice level.
If you don’t have coconut aminos, tamari or soy sauce make a suitable substitute in the sauce.
For an extra punch, add smoked paprika or cayenne powder to the rice flour mixture.
Allow mushrooms to fully dry after soaking before coating if you want even crispier results.

Storage

Store leftover air fried oyster mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or oven at 350°F (175°C) for 5-7 minutes to regain crispiness. The bang bang sauce can be kept separately in the fridge for up to a week.

How to Serve

A close-up image shows a woman's hand holding a golden-brown fried piece of food that is dipped halfway into a creamy light orange sauce with specks of seasoning in a green small bowl. In the background, there is a white plate filled with more fried pieces and some green leafy garnish and lime slices slightly blurred, all placed on a white marbled surface. The focus is mainly on the dipped fried piece and the sauce, highlighting the crispy texture and creamy sauce coating. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Oyster mushrooms work best because of their texture and shape, but you can try using king oyster or shiitake mushrooms. Just adjust soaking and cooking times as needed.

Is it necessary to soak the mushrooms in vegan buttermilk?

Soaking in vegan buttermilk not only adds flavor but also helps the coating stick better, resulting in a crispier texture. You can substitute with a mixture of plant milk and vinegar or lemon juice if preferred.