Chick'n Fingers

Vegan Chick'n Finger Recipe

• King oyster mushrooms (sliced) - 2 cups

• All-purpose flour - 1 cup

• Panko breadcrumbs - 1 cup

• Corn starch - 2 tbsp

• Smoked paprika - 1 tsp

• Pepper - 1/2 tsp

• Louisiana fish fry (vegan) - 1/2 cup

• Onion powder - 1 tbsp

• Old Bay seasoning - 2 tsp

• Plant-based milk - 1 cup

• Apple cider vinegar - 1 1/2 tbsp

Vegan Honey Mustard

• Vegan mayo - 2 tbsp

• Dijon mustard - 2 tbsp

• Maple syrup - 2 tbsp

• Garlic powder - 1/4 cup

Instructions

1. Prepare the Mushrooms: Slice the king oyster mushrooms into thin pieces and set aside.

2. Make the Coating: In a mixing bowl, combine all-purpose flour, corn starch, smoked paprika, pepper, Louisiana fish fry, onion powder, and Old Bay seasoning. Mix well.

3. Prepare the Wet Mixture: In another bowl, whisk together the plant-based milk and apple cider vinegar. Allow it to sit for a few minutes to thicken slightly.

4. Breading the Mushrooms: Dip each mushroom slice first into the wet mixture, allowing excess to drip off, then coat it in the dry mixture. Ensure each piece is evenly coated.

5. Fry the Mushrooms: Heat oil in a frying pan over medium heat. Once hot, add the breaded mushrooms in batches, frying until golden brown and crispy on both sides (about 3-4 minutes per side). Remove and place on a paper towel to drain excess oil.

6. Prepare the Vegan Honey Mustard: In a small bowl, mix together the vegan mayo, Dijon mustard, maple syrup, and garlic powder until smooth and well combined.

7. Serve: Plate the crispy mushrooms and serve with the vegan honey mustard sauce on the side for dipping.

Chick'n Fingers Instruction Video