Vegan Sweet & Spicy Oven “Fried Chick’n” Ⓥ


  • 1 lb of oyster mushrooms
  • 14 tbsp all purpose flour (divided into 10 tbsp & 4 tbsp)
  • 1 tsp salt 
  • 1/8 tsp black pepper 
  • 3 & 1/2 cups cornflakes 
  • 1 tbsp nutritional yeast
  • 1 tbsp parsley
  • 1 tsp garlic powder, divided
  • 1/2 tsp thyme
  • 1/2 tsp cayenne powder
  • 3/4 cup of water 

Sweet & Hot Sauce

  • 6 tbsp vegan butter
  • 4 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne


  • Pre-heat the oven to 425°F & wash mushrooms by wiping gently with a damp cloth or paper towel.
  • Prepare your batter by whisking together 10 tbsp of flour with 1/2 tsp salt, 1/2 tsp garlic powder, 1/8 tsp black pepper, 1/2 tsp thyme, and 3/4 cup of water. Set aside.
  • Add the cornflakes to a bowl & crush them well. I use the back of a measuring cup. Add in the remaining 4 tbsp flour, 1 tbsp nutritional yeast, 1 tbsp parsley, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp cayenne powder. Stir well to combine. 
  • Dip each oyster mushroom into the wet batter, then the dry. I like to use 2 forks to turn & coat each of them well in the wet batter. Then I drop them in the dry mix & use a spoon & tongs to sprinkle crumbs evenly & toss to coat while keeping hands clean. Transfer them onto a baking tray lined with parchment paper. Repeat until all mushrooms are done.
  • Lightly brush with olive oil or spray the coated mushrooms with cooking spray, then bake them for 20 minutes. Flip them over, brush or spray the other side & bake them for another 10 minutes. 
  • While the mushrooms are cooking, add all of the sauce ingredients to a saucepan & cook on low flame for 1-3 minutes until the butter is melted & begins to bubble.
  • Add the cooked mushrooms to a bowl, pour the sauce over them & mix well. Serve them hot with your favorite sides. Enjoy!

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