Air Fryer Oyster Mushrooms (Vegan Fried Chicken)(Gluten Free)

Air Fryer Oyster Mushrooms (Vegan Fried Chicken)(Gluten Free)

Learn how to make air fried oyster mushrooms. They are the plant based equivalent to KFC fried chicken without the need for deep fat frying. These oyster mushrooms are generously seasoned and encased in a gluten free coating made from tapioca starch and brown rice flour. No breadcrumbs, panko or cornflakes needed!

Course Appetisers/Snacks

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 312kcal

Author Charla

Ingredients

8-10 oz oyster mushrooms (250g/just over ½lb)
4 tablespoon lime juice (60g)

Butter milk for soaking

2 cups almond milk (475ml)

Starch coating (The first coating)

1½ cup tapioca starch (180ml)

Dipping liquid

1½ cups almond milk (355ml)

For the coating (Final step)

½ cup brown rice flour (80g)
2½ teaspoon pink salt (15g)
1 teaspoon dried thyme (1g)
1 teaspoon dried basil (1g)
2 tablespoon paprika (14g)
½ teaspoon oregano (1g)
1½ teaspoon celery seed (3g)
1 tablespoon garlic granules (8g)
½ tablespoon black pepper (3g)
½ tablespoon mustard powder (3.5g)(or use mustard seeds)
1½ tablespoon white pepper (10.5g)
½ teaspoon cayenne pepper (1g)(optional)

Instructions

Separate the oyster clusters into flat pieces and trim off the bulbous ends (you can use kitchen scissors or a chef's knife to do this) and set aside.
Split the lime juice between the 2 large bowls of almond milk and whisk to make buttermilk.
Add the oyster mushrooms to the bowl with 2 cups of buttermilk and leave to soak for 10 minutes.
While the mushrooms are soaking prepare the other ingredients.
Place the tapioca starch in a medium sized bowl and set aside.
Add all of the herbs and spices listed to make the coating to a spice/coffee grinder (you may need to work in batches).
Mix together the spice mix with the brown rice flour in a medium sized bowl.
Set up your workstation/bowls in this order - oyster mushrooms in buttermilk, tapioca starch, dipping liquid, the coating and a resting plate.
Carefully remove one of the oyster mushrooms from the buttermilk bowl (shaking off any excess milk).
Place the mushroom into the bowl with the starch and use a spoon to roll/coat both sides.
Dip the mushroom into the almond milk (again shaking off any excess liquid).
Place the mushroom into the bowl with the coating mix and again use a spoon to apply the coating.
Place the coated oyster mushroom on a plate and repeat the above steps with the remaining mushrooms.
Preheat the air fryer.
Spray cooking oil (I used olive oil) on a liner or the air fryer basket.
Place the coated oyster mushrooms in the air fryer basket (you may need to do this in batches).
Lightly spray the tops with oil.
Air fry @190C/374F for 10-12 minutes turning half way and re-spraying with oil.
Serve immediately.

Notes

For best results I recommend eating them while they are still warm/hot.
If you need to re-heat, wrap them in foil and heat in the air fryer for a few minutes.
Make sure to set up your work station in the order that is stated in the recipe card as it is much easier and beginner friendly to work that way.
Cold oyster mushrooms aren't as crispy which is why I recommend serving them warm.
This recipe is not freezer friendly and it is best to eat on the same day.
Keep an eye on the mushrooms as the air frying time may vary for small mushrooms so you may need to remove those before the others.
You MUST use oyster mushrooms for this recipe, chestnut, portobello etc.. won't work.

Nutrition