VEGAN FRIED CHICKEN | OYSTER MUSHROOM FRIED CHICKEN ...
If you’ve been missing fried chicken since you went vegan or vegetarian, this vegan fried chicken recipe is really going to satisfy you! You can serve it as an appetizer with a dip, use it for sandwiches, salads and anything you’d like.
Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com
Categories Appetizer entree Main Course
Prep Time 15 minutes
Cook Time 13 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
- In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
- To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debri.
- Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
- Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
- After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They're done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
- Serve as desired!
Nutrition Facts : Calories 313 kcal, CarbohydrateContent 59 g, ProteinContent 13 g, FatContent 3 g, SaturatedFatContent 1 g, SodiumContent 352 mg, FiberContent 4 g, SugarContent 3 g, UnsaturatedFatContent 3 g, ServingSize 1 serving
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE | ALLRECIPES
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Meat and Poultry Chicken Fried Chicken Recipes
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, CarbohydrateContent 32 g, CholesterolContent 117.8 mg, FatContent 225.8 g, FiberContent 0.2 g, ProteinContent 29 g, SaturatedFatContent 29.9 g, SodiumContent 921.4 mg
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- To Prep In a small pot of boiling water, blanch the spinach for about 45 to 60 seconds. When they have begun to wilt, remove the from the pot, drain and rinse them and then pat them dry using paper towels. Combine the garlic, soy sauce, sesame oil and sesame seeds in to a small zip lock bag along with the drained spinach. Sealed the bag and let marinate for at least 15 minutes. To prepare the mushrooms, cut them either lengthwise or cut them in to small round sections about 2 to 3 centimetres in length. Score the mushroom slices on one side and then season with salt and pepper prior to cooking. To Cook In a pan over medium heat, add the oil and allow it to heat up before adding in the mushrooms. When one side has become golden brown, flip it over and do the same for the other side. When cooked, remove from the heat and season again with salt and pepper. To serve, arrange some of the marinated spinach on a plate and top with the mushrooms.
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