Directions 8 steps | 25 Minutes
Measure and prep all ingredients. Prepare oyster mushrooms. Remove the tough ends of the oyster mushrooms. Rinse the mushrooms and pat dry. If the mushrooms are large, split the oyster mushrooms to your desired size.
Prepare the wet batter. In one shallow bowl, combine the all-purpose flour, vegan chicken bullion powder, garlic powder, onion powder, smoked paprika, red pepper flakes, salt and pepper. Whisk until well combined.
Whisk in the water until a creamy batter forms. The batter should be neither thick nor thin. Set aside.
Prepare the dry coating. In a second shallow bowl, whisk together the all-purpose flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt and ground black pepper.
Dredge the oyster mushrooms. Coat the oyster mushrooms in the wet batter, letting the excess drip off.
Transfer the coated oyster mushrooms to the dry coating. Make sure to thoroughly coat each oyster mushroom with the dry coating.
Fill a Dutch oven or a heavy-bottomed pot with 2-3 inches of oil. Heat the oil to 375°F. Line a sheet pan with paper towels and set a wire rack on top. Once the oil is hot, fry the oyster mushroom in batches until golden brown, about 2-3 minutes. Drain the fried oyster mushrooms on the prepared wire rack.
Garnish with fresh parsley and serve with your favorite dipping sauce. Enjoy!