Vegan Oyster Mushrooms Air Fryer Fried Chicken – Crispy, Juicy, and Shockingly Good

Fire up the air fryer and enjoy this crispy Vegan Oyster Mushroom “Fried Chicken.” So good, everyone will ask for seconds!

And with the air fryer tips below, you’ll get perfectly golden pieces that are crunchy outside and juicy inside.

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Marinating your oyster mushrooms is a simple step that infuses them with bold flavor, and this recipe pairs perfectly with your favorite comfort sides.

The buttermilk-style marinade below can soak into the mushrooms in as little as 15–20 minutes. For even deeper flavor and a more tender bite, I recommend 45 minutes.

This easy step also helps the seasoned coating cling better, giving you that crisp, “fried” texture you love, without the oil splatter or long cook times.

Why You’ll Love This Recipe

This air fryer mushroom fried “chicken” brings all the crunch and flavor you want in a fun plant-based way.

Hearty texture: Whole clusters of oyster mushrooms cook up thick, meaty, and naturally juicy.

Crispy coating: The seasoned flour turns into a crunchy shell that feels like classic fried chicken.

Medium spice: A balanced seasoning blend adds warmth without overpowering the mushrooms.

Fast cooking: The air fryer keeps things simple and cuts down the mess of deep frying.

Plant-based twist: It gives big comfort food energy using everyday vegan staples.

Great for dipping: The crispy edges pick up sauces beautifully, whether you like tangy, creamy, or spicy flavors.

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Ingredients

For the Mushroom “Chicken”

• 2 heaping cups oyster mushrooms (kept in whole clusters), 125 g
  
• 1 cup buttermilk (see note for vegan substitute)
  
• 1 tablespoon oil
  

Vegan Buttermilk Substitute:

Use 1 cup of soy milk or almond milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.

For the Seasoned Flour

• 1½ cups all-purpose flour
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon cumin
  

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Step-By-Step Instructions

1. Prep the Mushrooms

Start by wiping the oyster mushrooms gently so they stay whole and thick. Keeping the clusters intact helps them turn into chunky pieces that mimic the feel of fried chicken. If any clusters look too large, you can split them by hand to keep them roughly similar in size. I like choosing clusters with curved edges because they catch the coating well and fry up extra crispy.

2. Make the Wet Mix

Pour the buttermilk or vegan substitute into a bowl and stir in the oil. This mixture helps the flour stick to the mushrooms and gives the crust a tender bite. I like letting the mushrooms soak for a few minutes because the edges soften a bit and take on a richer flavor.

3. Season the Flour

In another bowl, whisk the flour with salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. This blend brings the medium heat level without going too strong, so the mushrooms keep their own flavor while still feeling bold. Give it a taste with your fingertip so you know the balance before coating the mushrooms.

4. Coat the Mushrooms

Lift each wet mushroom cluster and let the extra liquid drip off. Press it into the seasoned flour until every crevice gets coated. For a thicker crust, dip it back into the buttermilk and coat it again with more flour. I like doing the double-coating step because it gives the air fryer something extra to crisp up.

5. Air Fry Until Crispy

Set your air fryer to 375°F (190°C). Spread the coated mushrooms in a single layer and give them a light spray of oil. Air fry for 8 minutes, flip, spray again, and cook for 6 to 8 more minutes until the crust turns deep golden and crunchy. I check one piece halfway through because the edges reveal how the crisping is going.

6. Let Them Rest

Pull the mushrooms out when they look golden. Let them cool for a minute so the crust firms up. I always enjoy that first bite when the mushrooms stay juicy inside and the coating cracks a little as I chew.

Tips & Variations

• Crispier crust: Double-coat the mushrooms for a thicker and crunchier outer layer.
• Flavor boost: Add chili flakes or cayenne to the flour if you want extra heat.
• Lighter version: Skip the double coat and use a single layer of seasoned flour.
• Gluten-free option: Swap the flour for a gluten-free blend and keep the same seasoning.
• Sauce ideas: Try vegan ranch, sweet chili, smoky mayo, or lemon-pepper dip.

Serving Suggestions

Vegan Oyster Mushrooms Air Fryer Fried Chicken fits into so many meals. You can layer the pieces over a salad with crunchy lettuce and a light dressing, which balances the warm spices beautifully. Pile them inside a soft sandwich bun with pickles and vegan mayo if you want something hearty and fun.

Sometimes I slice a few pieces and set them next to mashed potatoes or roasted veggies for a cozy dinner plate. They also pair well with waffles for a playful take on chicken and waffles. You can even serve them as a snack with dipping sauces during movie nights because they stay crisp for a long time.

Frequently Asked Questions

Can I use a different mushroom?

Yes, king oyster mushrooms or shiitake clusters work too, but oyster mushrooms give the juiciest texture.

How do I keep the crust from falling off?

Let the mushrooms rest a minute after coating so the flour clings better once they hit the heat.

Do I need oil in the air fryer?

A small spray helps the crust turn golden, but you can skip it for a lighter result.

Can I bake them instead?

Yes, use a 400°F oven and bake for 20 to 25 minutes, flipping once halfway.

How spicy is this?

The medium level brings warmth without being overwhelming. Add cayenne or hot sauce if you want more kick.

How long do leftovers last?

Store cooled pieces in the fridge for up to two days. Reheat in the air fryer to bring back the crunch.

Final Thoughts

Vegan Oyster Mushrooms Air Fryer Fried Chicken brings so much comfort without a lot of work. The mushrooms cook up juicy, the flour mix gets crispy in minutes, and the medium-spiced seasoning gives each bite a warm and satisfying flavor. I love how it fits into quick meals, relaxed dinners, or simple snack moments when I want something crunchy.

Once you try this version, you’ll see how easy it is to play around with the spices, dips, and sides. It feels familiar like classic fried chicken but still keeps its own fun twist, and it always leaves me excited to make it again.