These oven-fried vegan ‘chicken’ tenders have a crispy exterior coating the succulent, meaty oyster mushrooms and then drizzled with a generous amount of hot maple. ‘Oven-fried’ just means this recipe is made with a little olive oil and it’s baked, making it not only easier to make but healthier. You’ll love these!
This vegan fried chicken is…
- made with oyster mushrooms, which has a meaty texture
- healthier, as it’s not fried!
- super simple and quick to make
Ingredients for vegan mushroom chicken and hot maple..
- Oyster Mushrooms: they have the most realistic chicken-like texture, they’re succulent, tender, and meaty!
- Flour: all-purpose flour is used in the batter and coating, to help hold everything in place.
- Cornflakes: we want super crunchy vegan wings, and to create that we NEED cornflakes.
- Water: just for the wet batter!
- Spices: cayenne powder, garlic powder, hot paprika, chilli powder, fresh thyme, salt + black pepper
- Olive oil: just around 1 tbsp to brush over the coated oyster mushrooms, this will help add a lovely crunch to the vegan chicken wings!
- Vegan butter: for the glaze, you’ll need a little vegan butter, use salted or unsalted…whatever you have at home!
- Maple syrup: just a touch to add sweetness to our spicy wings!
How to make the Oven-fried vegan Mushroom Chik’n
Start with making the wet batter by combining water, all-purpose flour, thyme and a little salt. Whisk together until smooth and there are no lumps.
Next, make the dry coating. With the back of a measuring cup, crush the cornflakes into tiny little crumbs, then mix with the remaining flour, thyme, cayenne powder. salt and black pepper.
You can keep the oyster mushrooms as big as you like, I personally like to keep them in big clusters as it visually resembles chicken! Dip the oyster mushrooms in the wet batter, make sure it’s getting into all the little grooves. and if the oyster mushrooms are overlapping each other gently lift it up so the wet batter gets inside.
Transfer it into the dry and with your clean hand sprinkle and press the dry all over until the oyster mushrooms are well coated.
Place onto a baking tray lined with parchment paper. Brush each vegan chicken wing with a little olive oil. Bake for 20 minutes, flip and bake for another 10 minutes.
Making the Hot Maple
Into a saucepan add vegan butter, maple syrup, cayenne powder, chilli powder, garlic powder and smoked paprika. Heat over low-medium heat for 2-3 minutes or until the butter is melted, and bubbly. Make sure you keep stirring to prevent it from burning!!
Once the vegan chicken is baked, drizzle over the hot maple! Enjoy warm!!
FAQ’s
Kellogg’s free from range is vegan! You can also find other vegan-friendly cornflakes by doing a quick google search!
Try using coconut nectar! It has a similar taste to honey!!
Honestly… these taste best fresh out of the oven! The longer you wait to eat them, the less crunchy the exterior will be.
Tried this recipe?
After you give this delicious vegan fried chicken recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
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Print Oven-Fried Mushroom Chik’n with Hot Maple
- Total Time: 45 minutes
- Yield: 4 people 1x
Description
These oven-fried vegan 'chicken' tenders have a crispy exterior coating the succulent, meaty oyster mushrooms and then drizzled with a generous amount of hot maple. YUM.
Ingredients
- 8–9 medium oyster mushroom clusters (around 300g)
- 14 tbsp all purpose flour
- 1 tsp salt
- 1/8 tsp black pepper
- 3 cups cornflakes
- 1 tbsp fresh thyme
- 1 tsp cayenne powder
- 1/2 tsp garlic granules
- 1/2–3/4 cup water
Hot Maple
- 6 tbsp vegan butter
- 2 tbsp maple syrup
- 2 tsp cayenne powder
- 1 tsp chilli powder
- 1 tsp garlic granules
- 1/2 tsp paprika powder
- salt
Instructions
- pre-heat Pre-heat oven to 220°C/425°F
- batter Wet batter: Whisk 10 tbsp flour with 1/2 tsp salt, black pepper, 1/2 tbsp thyme and water.
- coating Dry coating: Crush cornflakes with the back of a measuring cup, Add in the remaining 4 tbsp flour, 1/2 tbsp thyme. 1/2 tsp salt, cayenne powder and garlic granules. Mix to combine.
- dip Dip oyster mushroom cluster into the wet batter, then transfer into the dry. Using your clean hand sprinkle and gently press the dry coating onto the mushrooms. Transfer onto a baking tray lined with parchment paper. Repeat with the remaining oyster mushrooms.
- bake Bake: Brush olive oil over the coated mushrooms, then bake for 20 minutes. Flip and bake for another 10 minutes.
- drizzle Hot maple: Add all ingredients into a saucepan and cook over a low flame for 1-3 minutes or until the butter is completely melted and bubbly. Brush or drizzle hot maple over the mushroom chik'n and enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish, Snack
- Cuisine: American
Nutrition
- Calories: 180
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Oven-Fried Mushroom Chik’n with HOT Maple Sauce
This is easy and delicious!! However, it calls for a LOT of Cayenne powder – I used a tiny amount in the batter and NONE in the sauce, it was excellent, a child would never eat it with 3 teas total of cayenne – no way, it would blow your head off. So that said it is delicious – sprayed with oil rather than brushed it – worked great and cut the second time in the oven by 1/2 to five minutes – you be the judge with your own oven.
Hi Sue, thank you for your feedback. I’m so happy you loved the recipe! Have a lovely week! Parita xx
Delish!!! Easy to make. I agree with the previous post, it was SPICY so cut back the amount of cayenne if you are not into spicy. I used portobello mushrooms because I couldn’t find oyster, and it was great! Best vegan recipe I’ve found in forever!
Hi Julie, I’m thrilled you loved this recipe! And thank you for letting me know it works well with portobello mushrooms too. Parita xx