These air fried oyster mushrooms are the vegan answer to fried chicken. Spiced panko breadcrumbs create a crunchy exterior for meaty king oyster mushrooms.
Serve them with your favorite dipping sauce for a real crowd pleasing platter of vegan fried chicken!
If you've seen my shiitake mushrooms recipe or my tahini pasta recipe, you'll know that mushrooms are amongst my favorite vegan ingredients! They're so versatile. And now, I am excited to introduce you to my favorite new mushroom recipe.
If you've ever had a craving for fried chicken, you'll love these air fried oyster mushrooms. That's because tender, juicy king oyster mushrooms are the perfect substitute for chicken. Really! Think of them as vegan chicken wings.
And, because they're fried in an air fryer, these crunchy vegan chicken pieces have much less fat than if you deep fried them. Plus, you won't be sacrificing the crunchy batter that makes them so yummy.
How To Make Air Fried Oyster Mushrooms
- Combine the soy milk and apple cider vinegar in a small bowl and set it aside to curdle for at least five minutes. This will make vegan buttermilk, which adds a nice sour, creamy flavor while acting as the perfect egg replacer. It's important to use soy milk rather than another plant based milk. Soy milk is higher in protein than other vegan milks, which aids in the curdling and thickening of vegan buttermilk.
- Wash your mushrooms with a damp paper towel. There's no need to rinse oyster mushrooms; they absorb water quickly and can become water logged and lose their flavor. Slice the mushrooms vertically into 3-4 pieces.
- Combine your flour, garlic powder, onion powder, smoked paprika and salt in a large bowl. Put your panko breadcrumbs in a separate shallow bowl.
- Put your king oyster mushrooms in a bowl and drizzle the olive oil over the them. Mix until all the mushrooms are coated in olive oil.
- Now, quickly move your mushrooms to the flour bowl, and shake until they're evenly coated. Transfer them to a clean plate.
- Pour your vegan buttermilk into the bowl with the remaining flour. Stir until a batter forms. If your batter is too thick, add a bit more milk.
- One by one, dredge your mushrooms into the batter. Let the excess batter drip off, and then dredge them in your panko breadcrumbs.
- Grease the insert in your air fryer.
- Transfer your mushrooms to the air fryer. Brush them with a little bit of oil to aid browning. Air fry them at 355 F (180 C) for 20-25 minutes. Be careful not to over crowd the air fryer. Depending on the size of your air fryer, you may need to work in batches.
- Serve hot with your favorite dipping sauce. Try my vegan garlic aioli , vegan BBQ sauce or my vegan chipotle sauce.
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Frequently Asked Questions About This Recipe
Yes, you can! King oyster mushrooms are larger with bigger stems than regular oyster mushrooms. So, if you use regular oyster mushrooms, you'll end up with chicken nugget size pieces, but the recipe will still work.
No, they aren't. If you need them to be gluten free, you'll need to use gluten free flour in the batter and gluten free breadcrumbs. Alternatively, you can omit the panko breadcrumbs, and the recipe will still work.
You can! Line a baking tray with parchment paper and freeze the vegan chicken pieces for 2 hours. Transfer them to a reusable freezer bag. They'll stay fresh in the freezer for 10-12 months.
Craving More Easy Vegan Recipes?
Air Fried Oyster Mushrooms
- 1 cup soy milk
- 1 teaspoon apple cider vinegar or lemon juice
- 1 pound King Oyster mushrooms
- 1½ tablespoons olive oil *plus more for brushing
- 1½ cups all purpose flour or gluten free blend
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup panko bread crumbs
- Combine the soy milk and apple cider vinegar in a small bowl. Set aside.
- Clean the oyster mushrooms by washing them with a damp cloth or paper towel. Cut them into 3-4 pieces vertically.
- Combine the flour, garlic powder, onion powder, smoked paprika and salt in a large bowl. Put your panko breadcrumbs in a separate shallow bowl.
- Put the King Oyster mushrooms in a bowl and drizzle the olive oil over the them. Mix until all the mushrooms are coated in olive oil.
- Dredge the mushrooms in the flour mixture and set aside on a plate.
- Add the soy milk/apple cider vinegar mix to the bowl with the remaining flour. Stir until a batter forms. If the batter is too thick, add a bit more milk.
- Dredge mushrooms in batter until evenly coated. Now, dredge in panko breadcrumbs.
- Grease the insert in your air fryer. Transfer the mushrooms to the air fryer and air fry for 20-25 minutes, turning them over at the half way point.
- It's important to use soy milk in this recipe. It has the highest protein content, and it's that extra bit of of protein that will help the milk curdle when it comes into contact with the vinegar.
- Don't rinse the mushrooms. They absorb water quickly, and can become waterlogged and lose their flavor.
- Be careful not to over crowd the air fryer. Depending on the size of your air fryer, you may need to work in batches.