Crispy Vegan Fried Chicken (Enoki Mushroom)
Indulge in the ultimate vegan comfort food with this incredibly crispy and savory fried "chicken," made from enoki mushrooms. The unique texture of the mushrooms, when battered and fried, creates a satisfyingly stringy and tender bite, encased in a perfectly seasoned, crunchy crust. It's a game-changer for appetizer night or as a main course.
This intermediate vegan, fried chicken recipe comes together in about 40 minutes and serves 3. It's perfect for any cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our vegan shawarma rice with garlic yoghurt next.
Prep
15 min
Cook
25 min
Servings
3
Difficulty
Intermediate
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Ingredients you'll need
Here's everything that goes into this crispy vegan fried chicken (enoki mushroom). Scroll down to the recipe card for exact measurements and a printable version.
- 4 large enoki mushroom clusters (approx. 400g total)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp dried parsley
- 2 tbsp paprika
- 1/2 tbsp cayenne pepper (adjust to taste)
- 1/2 tbsp ground black pepper
- 3/4 tbsp fine sea salt
- 1 1/2 cups cold sparkling water
- 2 cups avocado oil, or other high-heat oil for frying
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Prepare a cooling rack by placing it over a baking sheet. This will allow the fried mushrooms to drain and stay crispy.
- 2
Prepare the enoki mushrooms by trimming off the brown, root-like bottom (about 1-2 inches). Gently separate the mushrooms and slice them lengthwise into slabs approximately 1/2-inch thick at the base. Set aside.
- 3
In a large, deep skillet or pot, pour in the oil to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (180-190°C). Use a cooking thermometer for accuracy. If you don't have one, test the oil by inserting the end of a wooden spoon or chopstick; if small, steady bubbles form around the wood, the oil is ready.
- 4
While the oil is heating, prepare the batter. In a large shallow bowl or dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, dried parsley, paprika, cayenne pepper, black pepper, and salt until thoroughly combined.
- 5
Pour the cold sparkling water into the dry ingredients and whisk until just combined. The batter should have a thick, 'gloopy' consistency similar to pancake batter, but be thin enough to coat the mushrooms. Do not overmix; a few small lumps are okay.
- 6
Working in batches to avoid overcrowding the pan, take one mushroom slab at a time. Use tongs to dip and coat it completely in the batter, allowing any excess to drip off for a moment.
- 7
Carefully place the battered mushroom into the hot oil. Fry for 2-3 minutes per side, until each side is a deep golden brown and crispy. The total cooking time per batch will be about 4-6 minutes.
- 8
Once cooked, use tongs to carefully remove the fried mushroom from the oil, allowing excess oil to drip back into the pan. Transfer it to the prepared cooling rack. Repeat the process with the remaining mushroom slabs.
- 9
Serve immediately while hot and crispy with your favorite dipping sauces, such as vegan ranch, BBQ sauce, or a spicy aioli.
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Crispy Vegan Fried Chicken (Enoki Mushroom)
Indulge in the ultimate vegan comfort food with this incredibly crispy and savory fried "chicken," made from enoki mushrooms. The unique texture of the mushrooms, when battered and fried, creates a satisfyingly stringy and tender bite, encased in a perfectly seasoned, crunchy crust. It's a game-changer for appetizer night or as a main course.
Ingredients
- 4 large enoki mushroom clusters (approx. 400g total)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp dried parsley
- 2 tbsp paprika
- 1/2 tbsp cayenne pepper (adjust to taste)
- 1/2 tbsp ground black pepper
- 3/4 tbsp fine sea salt
- 1 1/2 cups cold sparkling water
- 2 cups avocado oil, or other high-heat oil for frying
Instructions
- 1
Prepare a cooling rack by placing it over a baking sheet. This will allow the fried mushrooms to drain and stay crispy.
- 2
Prepare the enoki mushrooms by trimming off the brown, root-like bottom (about 1-2 inches). Gently separate the mushrooms and slice them lengthwise into slabs approximately 1/2-inch thick at the base. Set aside.
- 3
In a large, deep skillet or pot, pour in the oil to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (180-190°C). Use a cooking thermometer for accuracy. If you don't have one, test the oil by inserting the end of a wooden spoon or chopstick; if small, steady bubbles form around the wood, the oil is ready.
- 4
While the oil is heating, prepare the batter. In a large shallow bowl or dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, dried parsley, paprika, cayenne pepper, black pepper, and salt until thoroughly combined.
- 5
Pour the cold sparkling water into the dry ingredients and whisk until just combined. The batter should have a thick, 'gloopy' consistency similar to pancake batter, but be thin enough to coat the mushrooms. Do not overmix; a few small lumps are okay.
- 6
Working in batches to avoid overcrowding the pan, take one mushroom slab at a time. Use tongs to dip and coat it completely in the batter, allowing any excess to drip off for a moment.
- 7
Carefully place the battered mushroom into the hot oil. Fry for 2-3 minutes per side, until each side is a deep golden brown and crispy. The total cooking time per batch will be about 4-6 minutes.
- 8
Once cooked, use tongs to carefully remove the fried mushroom from the oil, allowing excess oil to drip back into the pan. Transfer it to the prepared cooling rack. Repeat the process with the remaining mushroom slabs.
- 9
Serve immediately while hot and crispy with your favorite dipping sauces, such as vegan ranch, BBQ sauce, or a spicy aioli.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 729 kcal
- Fat
- 44g
- Carbs
- 62g
- Protein
- 9g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 1450mg
Frequently asked questions
Can I make this in an air fryer?+
Due to the wet batter, this recipe is not ideal for a standard air fryer as the batter will drip off before it can set. This method is best for deep-frying. If you want to use an air fryer, you would need to adapt the recipe significantly, likely using a breading technique with a thicker batter and a dry panko coating.
What other mushrooms can I use?+
Oyster mushrooms are a fantastic substitute and are often used for vegan fried chicken due to their meaty texture. You would simply use individual oyster mushroom caps instead of slicing the enoki clusters.
How do I store and reheat leftovers?+
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in a single layer in an air fryer or oven at 375°F (190°C) for 5-8 minutes until heated through and crispy. Microwaving is not recommended as it will make them soggy.
Can I make this Crispy Vegan Fried Chicken (Enoki Mushroom) ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Crispy Vegan Fried Chicken (Enoki Mushroom)?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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