KFC-style vegan fried chicken

I know it’s junk food but once in a while I do miss KFC. Maybe I don’t really miss the chicken that much but the unique, crunchy, tasty batter, and I am sure I am not the only one. So…. I thought why not make a copycat veganised KFC-style “chicken”… Here we go!!!!!

K33 Kitchen KFC-style vegan fried chicken

First, wash and dry the oyster mushrooms. If the mushroom is too big, tear it in half by hand.

K33 Kitchen KFC-style vegan fried chicken

Combine all the spice mix ingredients in a mixing bowl, mix well.

K33 Kitchen KFC-style vegan fried chicken

Place 80g of the spice mixture into the other bowl, add 200 ml of unsweetened soy milk and 1 tablespoon of nutritional yeast, whisk gently until you get a smooth batter.

K33 Kitchen KFC-style vegan fried chicken

Assembly time, let’s organise our worktop a little bit.

You should have a plate of oyster mushrooms, a liquid and a dry mixture like the picture.

K33 Kitchen KFC-style vegan fried chicken

Dip each piece of mushroom into the liquid mixture, let it soak for a few seconds and absorb the batter. Then roll it into the dry mixture until completely coated.

Repeat the same process for each piece, place them onto a tray/plate to let the coating sit for a few minutes.

K33 Kitchen KFC-style vegan fried chicken

Heat up the oil in a small non-stick saucepan and carefully add the mushroom piece-by-piece into the oil. Depending on how big your saucepan is, try to not overcrowd too many pieces in at once. Deep fry until it is a beautiful golden colour all around and floating on the oil.

Place the deep-fried mushrooms on a tray with oil-absorbing cooking paper or kitchen towel and allow to cool for 5-10 minutes.

K33 Kitchen KFC-style vegan fried chicken

Serve with freshly squeezed lime juice and your preferred flavour of sauce (sweet chilli sauce, curry sauce or sweet & sour sauce… etc).

K33 Kitchen KFC-style vegan fried chicken

For this recipe, I’ve tried tofu, seitan, tempeh, cauliflower and other ingredients, but out of them all I think the oyster mushroom is the winner, it’s not just tender but juicy and flavourful too. You also get this tearable texture like a real chicken but completely 100% plant-based.

This is a must-try recipe, it is an incredibly tasty, beer-pair food for Friday night.

K33 Kitchen KFC-style vegan fried chicken

You may also be interested in checking out my other meat/fish craving recipe – deep fried vegan calamari. It is made from oyster mushrooms as well.

If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

K33 Kitchen KFC-style vegan fried chicken

Difficulty: Easy

Serves: 3-4

Prep.: 10 mins | Cook: 15 mins

Ingredients:

Spices mix

  • 200 g plain all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp sugar
  • 2 tsp garlic salt
  • 2 tsp paprika powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp chilli powder (optional)

Other

  • 300 g oyster mushrooms.
  • 200 ml unsweetened soy milk
  • 1 tbsp nutritional yeast
  • Oil to fry
  • Pinch of salt
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Instructions:
  1. Combine all the spice mix ingredients in a mixing bowl, mix well.
  2. Place 80g of the spice mixture into the other bowl, add 200 ml of unsweetened soy milk and 1 tablespoon of nutritional yeast, whisk gently until you get a smooth batter.
  3. You should have a plate of oyster mushrooms, a liquid and a dry mixture like the picture.
  4. Dip each piece of mushroom into the liquid mixture, let it soak for a few seconds and absorb the batter. Then roll it into the dry mixture until completely coated. Repeat the same process for each piece, place them onto a tray/plate to let the coating sit for a few minutes.
  5. Heat up the oil in a small non-stick saucepan and carefully add the mushroom piece-by-piece into the oil (depending on how big your saucepan is, try to not overcrowd too many pieces in at once), deep fry until it is a beautiful golden colour all around and floating on the oil.
  6. Place the deep-fried mushrooms on a tray with oil-absorbing cooking paper or kitchen towel and allow to cool for 5-10 minutes.
  7. Serve with freshly squeezed lime juice and your preferred flavour sauce (sweet chilli sauce, curry sauce or sweet & sour sauce... etc).
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