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
Units
Scale
- 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