If you miss crispy, crunchy fried chicken, this vegan fried chicken recipe is for you! Oyster mushrooms are the star ingredient, providing a meaty texture and umami flavour to go with the irresistibly seasoned and fried exterior.
I think we can all agree that the best thing about fried chicken is the crispy coating, right? And this vegan fried chicken recipe delivers! It’s fried for authenticity and the blend of seasonings is perfection—you might just think you’re eating the real thing!
Underneath that crispy exterior is tender, juicy… oyster mushrooms! It looks a lot like white meat chicken, but these mushrooms offer a similar texture in plant-based form. I love this simple swap and it makes for a dish that both meat eaters and vegans will devour.
Why You’ll Love This Vegan Fried Chicken Recipe
- No meat substitutes . If you’re not a fan of faux chicken, you’ll love that this recipe skips the store-bought subs and uses oyster mushrooms for a whole food swap instead.
- Customizable spices . Adjust the seasoning to your liking and experiment with different herbs and spices to create your perfect flavour combination.
- Fried to perfection . This recipe uses a shallow fry method, resulting in a crispy exterior while maintaining a tender interior. As with falafel and donuts , with some recipes you just can’t beat frying, and this is one of them!
- Versatile . Use this vegan fried chicken in sandwiches, wraps, or as an entree to scratch that comfort food itch.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oyster mushrooms – Oyster mushrooms can be found at most grocery stores these days, but I’ve found that Asian markets will often sell them cheaper!
- Almond milk – Make sure it’s unflavoured and unsweetened.
- Lemon juice
- Coconut sugar
- Hot sauce – If you’d like your vegan fried chicken spicy.
For the Coating:
- All-purpose flour – You can make this recipe gluten-free by using a measure-for-measure flour substitute.
- Cornstarch
- Salt and black pepper
- Seasonings – I use onion powder, garlic powder, and cayenne pepper.
- Vegetable oil – Or canola oil, peanut oil, or rice bran oil.
Can I Substitute Another Variety of Mushrooms?
Yes, you can substitute the oyster mushrooms with other varieties such as shiitake or king trumpet mushrooms (which I use to make vegan birria tacos ). Keep in mind that the texture and flavour may vary slightly, and that while the end result will be delicious with any mushroom you use, oyster mushrooms will be most similar to chicken.
How to Make Vegan Fried Chicken
- Prepare . Wipe the mushrooms clean with a paper towel.
- Make the coating . Whisk together the flour, cornstarch, and spices in a large bowl.
- Mix the vegan buttermilk . Whisk the almond milk and lemon juice in a liquid measuring cup or bowl and let the mixture sit for 10 minutes.
- Marinate the mushrooms . Whisk the coconut sugar into the buttermilk mixture, then pour it into a large bowl with the mushrooms. Toss to coat and let the mushrooms soak in the buttermilk for 10 minutes.
- Dredge . Dip each mushroom into the flour mixture, ensuring they are fully coated.
- Heat the oil . Heat 2 inches of vegetable oil in a medium saucepan until it reaches 350°F.
- Fry the mushrooms . Add the mushrooms to the oil in batches, cooking for about 2-3 minutes on each side, until golden brown.
- Drain . Remove the fried mushrooms from the oil with a slotted spoon and place them on a paper towel to absorb the excess oil.
Tips for Success
- Coat the mushrooms well . Any parts that aren’t coated in the flour mixture won’t fry up crispy, so be sure the mushrooms are evenly coated for perfect vegan fried chicken.
- Give the mushrooms space . Don’t overcrowd the pan when frying to ensure the mushrooms cook evenly and maintain their crispiness.
- Adjust the temperature as needed . Keep a close eye on the thermometer as you cook the mushrooms. If the temperature starts climbing too high, lower the heat; if it drops below 350ºF, raise it. Maintaining the right temperature requires some finessing!
Serving Suggestions
- Entree . Make a Southern-style feast and serve your vegan fried chicken with baked vegan mac and cheese or mashed potatoes and vegan gravy .
- Sandwich . Create a vegan fried chicken sandwich by adding lettuce, tomato, and your favorite vegan mayo or mustard to a bun.
- Wrap . Roll up the fried mushrooms in a tortilla with avocado, cilantro, lettuce, and your desired sauce for a quick wrap.
- Appetizer . Serve vegan fried chicken as an appetizer with a dipping sauce like roasted strawberry barbecue sauce or vegan ranch dressing .
How to Store Leftovers
Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.
Can I Freeze This Recipe?
I don’t recommend freezing vegan fried chicken as it will become soggy when defrosted. It’s best to enjoy fresh for optimal taste and texture!
More Vegan Remakes
- Vegan Cajun Chicken Pasta
- Chopped Cheese Sandwich
- Vegan Turkey
- Vegan Chicken Pot Pie Casserole
- Crispy Beer-Battered Vegan Fish Tacos
Ingredients
- 10 ounces oyster mushrooms , 283 grams
- 1 ½ cups almond milk , 360 grams
- 1 ½ tablespoon lemon juice , 22 grams
- 1 tablespoon coconut sugar , 7 grams
- few drops of hot sauce , optional, to make it spicier
For the Coating:
- ½ cup all-purpose flour , 60 grams
- ½ cup cornstarch , 80 grams
- 1 teaspoon salt , 5 grams
- 1 teaspoon black pepper , 2 grams
- 1 teaspoon paprika , 3 grams
- 1 teaspoon onion powder , 2 grams
- 2 teaspoons garlic powder , 4 grams
- ½ teaspoon cayenne pepper , 2 grams
- Vegetable Oil for frying , I recommend canola oil, peanut oil or rice bran oil
Instructions
- Gently wipe the oyster mushrooms with a paper towel to remove any traces of dirt.
- In a large bowl, combine flour, cornstarch and all the spices for the coating. Mix until well combined.
- Mix almond milk with lemon juice to create vegan buttermilk. Allow it to rest for 10 minutes.
- Add coconut sugar to the buttermilk, mix well, and pour the buttermilk mixture into a large bowl with mushrooms. Mix gently to coat the mushrooms and let them soak for about 10 minutes.
- Dip each mushroom into the flour mixture, ensuring they are fully coated.
- Heat 2 inches of vegetable oil in a medium saucepan. Ensure the oil reaches approximately 350°F (180°C).
- Place mushrooms into the oil in batches. Fry for about 2-3 minutes per side, until golden brown.
- Remove the fried mushrooms with a slotted spoon and place them on a paper towel to drain excess oil.
Notes
- Nutrition information doesn’t include the oil for cooking, as most is discarded.
- To store : Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.
Vegan Fried Chicken
Ingredients
- 10 ounces oyster mushrooms 283 grams
- 1 ½ cups almond milk 360 grams
- 1 ½ tablespoon lemon juice 22 grams
- 1 tablespoon coconut sugar 7 grams
- few drops of hot sauce optional, to make it spicier
For the Coating:
- ½ cup all-purpose flour 60 grams
- ½ cup cornstarch 80 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon black pepper 2 grams
- 1 teaspoon paprika 3 grams
- 1 teaspoon onion powder 2 grams
- 2 teaspoons garlic powder 4 grams
- ½ teaspoon cayenne pepper 2 grams
- Vegetable Oil for frying I recommend canola oil, peanut oil or rice bran oil
Instructions
- Gently wipe the oyster mushrooms with a paper towel to remove any traces of dirt.
- In a large bowl, combine flour, cornstarch and all the spices for the coating. Mix until well combined.
- Mix almond milk with lemon juice to create vegan buttermilk. Allow it to rest for 10 minutes.
- Add coconut sugar to the buttermilk, mix well, and pour the buttermilk mixture into a large bowl with mushrooms. Mix gently to coat the mushrooms and let them soak for about 10 minutes.
- Dip each mushroom into the flour mixture, ensuring they are fully coated.
- Heat 2 inches of vegetable oil in a medium saucepan. Ensure the oil reaches approximately 350°F (180°C).
- Place mushrooms into the oil in batches. Fry for about 2-3 minutes per side, until golden brown.
- Remove the fried mushrooms with a slotted spoon and place them on a paper towel to drain excess oil.
Notes
- Nutrition information doesn’t include the oil for cooking, as most is discarded.
- To store : Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.
Nutrition
Vegan Fried Chicken https://jessicainthekitchen.com/vegan-fried-chicken/ December 27, 2023
These barbecue jackfruit tacos are smoky and sweet, with a pulled pork texture that might just be mistaken for the real thing. Add your favourite toppings and dig in!
Jackfruit is a large, tropical fruit native to Southeast Asia. The interesting thing about jackfruit is that it can be eaten both ripe or unripe, with different textures and flavours at each stage. Ripe jackfruit is soft, juicy, and has a tropical flavour similar to mango or pineapple.
When unripe, jackfruit has a meaty, fibrous texture that makes it an excellent substitute for pulled pork or chicken in dishes like these jackfruit tacos. And, like tofu, it also takes on the flavors of whatever spices or sauces it is cooked with.
Basically, jackfruit is about to become your new favourite meat substitute!
Why You’ll Love This Jackfruit Tacos Recipe
- Tacos with a twist . While I love tacos with Tex-Mex flavours like my vegan birria tacos and sweet potato and black bean tacos , these jackfruit tacos have a Southern BBQ twist that makes them a great way to jazz up your Taco Tuesday routine!
- Perfect way to use jackfruit . If you’re new to cooking with jackfruit, this easy vegan taco recipe is a great way to get started.
- Quick and easy . These jackfruit tacos take just 10 minutes of prep time and 20 minutes of cooking, which means dinner’s on the table lightning fast. If you’re looking for vegan meals for busy weeknights, these tacos are perfect!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened jackfruit in water – Drain off the liquid before using the jackfruit in this recipe.
- Olive oil
- Onion – Yellow, white, or red onion will all work in these tacos.
- Garlic
- BBQ seasonings – Ground cumin, cinnamon, garlic powder, sweet paprika, and black pepper add depth and flavor; salt is also key, while brown sugar brings just the right amount of sweetness.
- Barbecue sauce – Use your favourite. I love my roasted strawberry barbecue sauce in this recipe.
- Sriracha – You can use more or less, depending on your heat preference.
- Water
- Lime juice
For Serving:
- Taco shells or tortillas – You can also use lettuce leaves to make jackfruit taco wraps.
- Toppings – Avocado, cilantro, pickled red onion, and lime wedges.
Where Can I Buy Jackfruit?
Canned jackfruit is popping up at more and more grocery stores! Some stores may also sell it in pouches, which you can also use in this recipe—just make sure it’s unflavoured. If you can’t find jackfruit locally, you can buy it online.
How to Make Jackfruit Tacos
- Prepare . Empty the jackfruit cans into a colander and rinse it well. Separate it into shreds and discard any parts that are hard.
- Cook the aromatics . In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 4 minutes, or until it’s softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
- Add the spices and jackfruit . Stir in the spices, followed by the jackfruit. Continue to stir until it’s evenly coated in the spices.
- Simmer . Stir in the barbecue sauce, sriracha, water, and lime juice. Once the mixture comes to a simmer, reduce the heat to low, cover, and cook for 15 minutes, stirring every 5 minutes.
- Serve . Let the jackfruit cool a bit, then divide it into the taco shells or tortillas and add your desired toppings.
Tips for Success
- Don’t buy fresh jackfruit . It’s likely that it will be ripe, which means it won’t have the same meaty texture and neutral flavour. If you do decide to use fresh, make sure it is labeled as green, young, or unripe.
- Make sure your jackfruit is canned in water . Jackfruit can also be canned in syrup, but this isn’t the kind we want for these jackfruit tacos! It’s sweet and soft, more like a dessert.
- Add more liquid if needed . If, when you’re stirring the jackfruit, you notice that the liquid has mostly cooked off, add 1/4 cup more water. Scrape off any browned bits at the bottom of the pan when you add the water.
More Topping Ideas
- For a creamy element, add some vegan sour cream or cashew cream on top of the tacos.
- Add some healthy coleslaw for added crunch and freshness.
- Top with strawberry salsa or mango salsa for even more flavour.
Serving Suggestions
You can pair these jackfruit tacos with Tex-Mex dishes like black bean avocado and corn salad and grilled Mexican street corn , or with sides that go with Southern barbecue like creamy vegan mac and cheese .
How to Store Leftovers
Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
Can I Freeze This Recipe?
To freeze jackfruit taco filling, store it in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.
More Vegan Taco Recipes
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- Breakfast Tacos with Avocado Pico De Gallo Salsa
- The Best Vegan Tacos
- Crispy Cauliflower Tacos with Chipotle Crema
Ingredients
- 2 (20-ounce) cans unsweetened jackfruit in water , drained (2 500g cans)
- 1 tablespoon olive oil
- 1 small onion , minced
- 2 garlic cloves , minced
Spices:
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon garlic powder
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar
- ¼ teaspoon black pepper
- ⅓ teaspoon salt
- ¾ cup barbecue sauce , 187g
- 1 teaspoon sriracha
- ½ cup water , 115g
- 1 tablespoon lime juice
For serving:
- 10 taco shells or tortillas
- 1 avocado , sliced
- ⅓ cup cilantro leaves
- 1 pickled red onion* , see notes
- 1 lime , quartered
Instructions
- Place jackfruit into a colander and wash thoroughly under running water. Let it drain.
- Using your hands, separate every piece into shreds and remove any hard parts.
- In a large skillet, heat olive oil over medium heat. Add minced onion and sauté for 4 minutes until onion becomes soft and translucent. Add minced garlic, stir and heat for 30 seconds.
- Add spices and stir to combine.
- Add shredded jackfruit and stir until it’s covered in spices evenly.
- Add barbecue sauce and sriracha along with water and lime juice. Stir and bring to a simmer.
- Reduce the heat to low, cover and cook for 15 minutes. Stir every 5 minutes and check if it’s not too dry and doesn’t stick to the pan. If needed add ¼ cup more water.
- Let it cool slightly before serving.
- Serve in heated taco shells or tortillas, with sliced avocado, cilantro leaves and pickled onions.
Notes
- For pickled onions, slice 1 red onion thinly and place into a jar. In a small saucepan, bring to a simmer ⅓ cup water (80g), ½ cup apple cider vinegar (112g), ½ teaspoon salt and 1 tablespoon sugar. Pour over the onion and let sit for at least 30 minutes.
- To store : Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
- To freeze : Store in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.
