Separate the oyster mushrooms into individual pieces by tearing them apart from the cluster. Wipe each piece with a damp paper towel or kitchen cloth to clean; do not peel. Trim only any discolored or tough stem ends and pat the mushrooms dry.

In a small bowl, combine the fried chicken seasoning: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp sweet smoked paprika, ¼ tsp cayenne pepper, ¼ tsp ground cumin seeds, ¼ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to mix evenly.

Crush the 2 cups corn flakes to a fine, breadcrumb-like texture using a food processor, blender, or by placing them in a sealed bag and crushing with a rolling pin. Transfer the crushed corn flakes to a large bowl.

Make the dry batter: add 2 Tbsp corn starch and 1 tsp of the fried chicken seasoning (from step 2) to the crushed corn flakes and mix thoroughly. Set this bowl aside.

Make the wet batter: in a separate large bowl whisk together ½ cup dairy-free milk, 2/3 cup yellow corn flour, and 2 tsp of the fried chicken seasoning (from step 2) until smooth. The batter should be thick but pourable—similar to pancake batter. If it thickens while sitting, thin it with a small splash of dairy-free milk and stir until it slowly flows.

Working one piece at a time, dip each mushroom into the wet batter, coating it completely and allowing excess to drip back into the bowl.

Transfer the battered mushroom to the dry mixture. Press the dry coating onto all sides so it adheres evenly. Place the coated pieces on a plate or wire rack. Repeat until all mushrooms are coated.

If not frying immediately, let the coated mushrooms rest at room temperature for up to 1 hour; the coating will hold.

Heat enough oil in a pot or deep skillet for shallow frying (do not overcrowd the pan). Heat over medium–high until shimmering and hot; a small drop of batter should sizzle on contact.

Fry the coated mushrooms in batches, gently lowering them into the hot oil and leaving space between pieces. Fry for about 2–3 minutes per batch, turning if needed, until the coating is golden and crispy.

Using a slotted spoon or tongs, transfer fried mushrooms to a paper towel–lined plate to drain excess oil. Fry remaining batches the same way.

Serve warm.