Begin by cleaning the pearl oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt. Tear them into pieces resembling chicken tenders for a more authentic look.
In a bowl, combine dairy-free milk, garlic powder, onion powder, sweet smoked paprika, cayenne pepper, ground cumin, oregano, salt, and black pepper. Mix well.
Add the torn pearl oyster mushrooms to the marinade and let them soak for at least 30 minutes. This will infuse them with flavor and help create a tender texture.
In another bowl, mix the yellow corn flour and corn starch with 2 tsp of the fried chicken seasoning. Crush the corn flakes into smaller pieces and place them in a separate shallow dish.
Remove the marinated mushrooms from the marinade, allowing any excess to drip off. Dredge each piece in the corn flour mixture, then dip it back into the leftover marinade, and finally coat it with crushed corn flakes for that crunchy finish.
In a frying pan or deep fryer, heat oil over medium-high heat. You’ll want enough oil to submerge the mushrooms for even cooking.
Carefully place the coated mushrooms into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes on each side.
Once fried, place the Vegan Fried Chicken on paper towels to drain excess oil. Serve immediately with your favorite dipping sauces or alongside a fresh salad.
