BBQ Vegan Fried Chicken Recipe: A Crispy, Plant-Based Comfort Food
If you’re looking for the perfect BBQ Vegan Fried Chicken recipe, you’ve come to the right place! This crispy, plant-based take on a classic comfort food uses mushrooms—yes, mushrooms—as the star ingredient to create the most satisfying “fried chicken” you’ve ever had. Paired with a creamy, tangy vegan coleslaw, this dish is a show-stopper, whether you’re serving it at a family dinner, a backyard BBQ, or just because you’re in the mood for some indulgent eats.
Not too long ago, I wasn’t even a fan of mushrooms. In fact, I avoided them at all costs! But after giving them another try, I discovered their incredible versatility and the many health benefits they bring to the table—especially oyster mushrooms. If mushrooms could win me over, they can win over anyone.
Why You’ll Love This Recipe
This recipe for BBQ Vegan Fried Chicken is the definition of plant-based comfort food. Whether you’re serving it at a family gathering, enjoying a weekend treat, or showing off your cooking skills, it’s guaranteed to impress. Plus, it’s easy to customize, so you can make it your own.
Why Mushrooms Make the Perfect “Chicken” Substitute
Mushrooms, especially oyster and enoki varieties, are a vegan cook’s best friend when it comes to creating meat-like textures. Oyster mushrooms, with their naturally chewy, meaty structure, are perfect for mimicking fried chicken strips. Enoki mushrooms, on the other hand, create fun, crispy clusters that are great for smaller bites.
But it’s not just about the texture—mushrooms also pack a nutritional punch. Oyster mushrooms, in particular, are rich in:
- B vitamins: Boost your energy levels and support brain health.
- Antioxidants: Help fight free radicals and reduce inflammation in the body.
- Beta-glucans: A type of fiber that supports heart health and boosts immunity.
- Potassium: Essential for maintaining healthy blood pressure and muscle function.
When coated in seasoned breading, fried to perfection, and tossed in BBQ sauce, these nutrient-rich mushrooms transform into a dish so satisfying you won’t miss the meat at all.
What Makes This Recipe the Ultimate Plant-Based Comfort Food?
This BBQ Vegan Fried Chicken recipe is more than just delicious; it’s a game-changer for anyone looking to enjoy the flavors and textures of fried chicken without the animal products. Here’s why you’ll love it:
- Crispy Perfection: The triple coating of flour, vegan buttermilk, and panko breadcrumbs ensures the perfect crunch in every bite.
- Flavorful BBQ Glaze: A smoky-sweet BBQ sauce coats each crispy piece, delivering that classic Southern flavor you know and love.
- Creamy Vegan Coleslaw: The tangy, refreshing coleslaw balances the richness of the fried mushrooms, making this a complete meal.
- Packed with Nutrients: Thanks to the oyster mushrooms, this recipe is not only indulgent but also nutritious!
- Customizable and Fun: With gluten-free options and room to tweak the BBQ sauce to your taste, this recipe can suit almost anyone.
How to Make BBQ Vegan Fried Chicken
Step 1: Prepare the Mushrooms
Start with fresh oyster or enoki mushrooms. If using oyster mushrooms, pull them apart into medium-sized strips. For enoki mushrooms, simply trim the ends and keep them in small bundles. These will form the base of your “chicken.”
Step 2: Create the Coating
You’ll need three bowls:
- Vegan buttermilk: Mix plant-based milk with apple cider vinegar to create a tangy base for your coating.
- Seasoned flour mixture: Combine flour, cornstarch, and a blend of spices like smoked paprika, garlic powder, onion powder, and cayenne for a flavorful kick.
- Panko breadcrumbs: These ensure a light, crispy texture.
Step 3: Coat the Mushrooms
Dip the mushrooms into the vegan buttermilk, then dredge them in the seasoned flour mixture. Repeat the process to create a thicker coating, and finish by pressing them into the panko breadcrumbs.
Step 4: Fry to Crispy Perfection
Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry the coated mushrooms in small batches for 3-5 minutes, or until golden brown and crispy. Remove and drain on paper towels or a wire rack.
Step 5: Glaze with BBQ Sauce
Warm up your favorite BBQ sauce in a saucepan. Toss the fried mushrooms in the sauce until fully coated. For a sweeter touch, mix in a little maple syrup with the BBQ sauce.
Make the Creamy Vegan Coleslaw
Combine shredded cabbage, carrots, vegan mayo, apple cider vinegar, Dijon mustard, and a touch of maple syrup. Mix well, and season with salt and pepper to taste.
Tips for Perfect Vegan Fried Chicken Mushrooms
- Choose the Right Mushroom:Oyster mushrooms are ideal for larger pieces, while enoki mushrooms create bite-sized crispy bundles.
- Customize the Coating: Add nutritional yeast to the flour mixture for a cheesy flavor or adjust the spices to your liking.
- Opt for Gluten-Free: Use gluten-free flour and breadcrumbs if needed.
Our Giveaway Winner
We’re thrilled to give a special shoutout to @charlynestyles, our recent giveaway winner! 
Thank you for being such a wonderful part of our community and for joining in the fun. Your support means the world to us.
Want a chance to win next time? Make sure you’re following us on social media and subscribed to our newsletter to stay updated on upcoming contests, new recipes, and helpful tips!
Join the Community
Ready to start your plant-based journey? Check out my guide: Beginner’s Guide to Going Vegetarian. And don’t forget to connect with me on social media for updates, behind-the-scenes kitchen fun, and even more plant-based tips:
Follow Me Here and Help Me Grow:
I can’t wait to share more of my favorite recipes and tips with you. Let’s make delicious, nourishing meals together!
Try this recipe, and let me know what you think in the comments below. Don’t forget to share it with someone who’s looking to try delicious vegan comfort food!
Ingredients
For the Mushroom Fried “Chicken”:
- 1 lb oyster or enoki mushrooms cleaned and trimmed
- 1 cup unsweetened plant-based milk
- 1 tsp apple cider vinegar to make vegan buttermilk
- 1 cup all-purpose flour or gluten-free flour for a GF option
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper optional, for heat
- 1 tsp salt
- Vegetable oil for frying
For the BBQ Sauce:
- 1 cup BBQ sauce of your choice
- 1 tbsp maple syrup optional, for extra sweetness
For the Creamy Coleslaw:
- 3 cups shredded cabbage purple or green, or a mix
- 1 cup shredded carrots
- 1/2 cup vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
Step 1: Prepare the Mushrooms
- Gently pull apart the oyster mushrooms into medium-sized pieces or keep enoki mushrooms in small bundles. Set aside.
Step 2: Make the Vegan Buttermilk
- In a bowl, mix plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Step 3: Prepare the Coating
- In one bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- In another bowl, place the panko breadcrumbs.
Step 4: Coat the Mushrooms
- Dip the mushrooms into the vegan buttermilk, allowing excess to drip off.
- Toss them in the seasoned flour mixture, then back into the buttermilk, and finally coat with panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
Step 5: Fry the Mushrooms
- Heat vegetable oil in a deep pan or skillet over medium heat (about 350°F/175°C).
- Fry the coated mushrooms in batches until golden brown and crispy (about 3-5 minutes per side). Place on a wire rack or paper towels to drain excess oil.
Step 6: Glaze with BBQ Sauce
- Heat the BBQ sauce in a saucepan. Add maple syrup if you want a sweeter glaze.
- Toss the fried mushrooms in the warm BBQ sauce until evenly coated.
Step 7: Make the Coleslaw
- In a large bowl, combine shredded cabbage and carrots.
- In a small bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well coated.
Step 8: Serve
- Plate the BBQ vegan fried mushrooms alongside the creamy coleslaw. Serve immediately and enjoy!
