Ingredients
For The All
1 lb of Oyster Mushrooms
1 cup of Milk of Your Choice
2 cup AP Flour
For The KFC Herbs and Spices
½ tbsp Dried Thyme
½ tbsp Dried Basil
1 tsp Dried Oregano
1 tsp Celery Salt
½ tbsp Black Pepper
1 tbsp Mustard Powder
2 tbsp Paprika
2 tbsp Garlic Salt
1 tbsp Powdered Ginger
1 tbsp White Pepper
2 tsp Salt. I dont mix the salt in with the flour I use it on the mushrooms after I pull them from the oil.
Directions
Step 1
I wash all of these mushrooms with a mushroom brush. You just have to simply wet it and the mushroom to knock off any loose dirt. The bristles are really soft and wont rip up the mushrooms. You could also just use a wet paper towel.
1 lb of Oyster Mushrooms
Step 2
Next I like to cut a little bit of the bottom of the mushrooms off. This area can be difficult to clean and its also a little chewy. I do my best to chop off what I can but keep the cluster intact.
Step 3
Next ill add KFCs secret herb and spice blend to 2 cups of all purpose flour. Once thats all mixed up im going to take about ½ a cup of this and put it in a separate container. This is going to become our wet dredge once I add 1 cup of milk. You can replace this with your favorite vegan substitute.
½ tbsp Dried Thyme
½ tbsp Dried Basil
1 tsp Dried Oregano
1 tsp Celery Salt
½ tbsp Black Pepper
1 tbsp Mustard Powder
2 tbsp Paprika
2 tbsp Garlic Salt
1 tbsp Powdered Ginger
1 tbsp White Pepper
2 cup AP Flour
1 cup of Milk of Your Choice
Step 4
Next i'm going to take a mushroom and fully coat it in the in the wet mixture first. Then ill transfer it to the dry seasoned flour. I let it drip into the flour a little before I drop the mushroom in and really coat and pack the flour on there. This is what's going to give you them big flaky crispy bites. I'll transfer this all to a rack and let them chill out while I do all the other mushrooms.
Step 5
Once im done , bring a sauce pan of your favorite neutral oil up to 350F. Deep fry a few pieces at a time until they are a nice dark golden brown. Once you pull them from the oil, place them on a rack to let the oil drip down so they don't get soggy. Salt them immediately after taking them out of the oil.
2 tsp Salt. I dont mix the salt in with the flour I use it on the mushrooms after I pull them from the oil.
