"Chicken" Crunch Wrap

Crispy, juicy, and packed with flavor—this plant-based fried "chicken" will have you questioning everything you thought you knew about vegan food. Made from oyster mushrooms, it’s the perfect bite of crunchy, golden goodness.

Ingredients

For the "Chicken":

• 1 lb oyster mushrooms (or your choice of meaty mushrooms)

• 1 cup unsweetened plant-based milk (soy, almond, or oat)

• 1 tbsp apple cider vinegar (for buttermilk effect)

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crunch)

• 1 tbsp nutritional yeast

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (adjust for heat)

• 1 tsp salt

• ½ tsp black pepper

For Frying:

• Neutral oil (grapeseed, canola, or vegetable)

Instructions

1. Prep the Buttermilk:In a bowl, mix plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a dairy-free buttermilk.
   

2. Season the Flour:In a separate bowl, whisk together the flour, cornstarch, nutritional yeast, and all the seasonings.
   

3. Coat the Mushrooms:

   • Dip each mushroom cluster into the buttermilk mixture, then dredge in the flour mixture, pressing to coat well.

   • For extra crispiness, repeat the process (double dip in buttermilk, then flour).
     

4. Fry to Perfection:

   • Heat about 2 inches of oil in a deep skillet to 350°F (175°C).

   • Fry mushrooms in batches, making sure not to overcrowd the pan.

   • Cook for 3-5 minutes per side, until golden brown and crispy.

   • Remove and drain on a wire rack or paper towel.
     

5. Serve & Enjoy:Serve hot with your favorite dipping sauce—spicy mayo, vegan ranch, or classic hot sauce. Pile it on a sandwich, serve with waffles, or enjoy straight up.

🔥 Pro Tip: Want that extra southern-style crunch? Toss the fried mushrooms back into the hot oil for a quick second fry!

Let us know how you liked it—tag @itsplantbasedpapi in your creations!