Juneteenth Vegan Chicken And Waffles (Printable Version)
Crispy seasoned mushroom cutlets meet fluffy golden waffles in this plant-based Southern classic, perfect for meaningful celebrations.
# What You Need:
→ Vegan "Chicken"
01 - 2 cups oyster mushrooms, torn into strips
02 - 1 cup unsweetened plant milk (soy or almond)
03 - 2 teaspoons apple cider vinegar
04 - 1 cup all-purpose flour
05 - 1 cup panko breadcrumbs
06 - 1 tablespoon cornstarch
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon dried thyme
13 - 1 cup vegetable oil for frying
→ Waffles
14 - 1½ cups all-purpose flour
15 - 2 tablespoons sugar
16 - 2 teaspoons baking powder
17 - ½ teaspoon baking soda
18 - ½ teaspoon salt
19 - 1½ cups unsweetened plant milk
20 - 2 teaspoons apple cider vinegar
21 - ¼ cup melted coconut oil or vegetable oil
22 - 1 teaspoon vanilla extract
→ Maple Hot Sauce
23 - ¼ cup pure maple syrup
24 - 1 tablespoon hot sauce
# How To Make It:
01 - Combine plant milk and apple cider vinegar in a small bowl. Add mushroom strips and let marinate for 10 minutes to absorb flavor.
02 - Mix flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried thyme in a shallow dish. Place panko breadcrumbs in a separate dish.
03 - Dredge each marinated mushroom strip in the flour mixture, dip back into the milk mixture, then press firmly into panko breadcrumbs until thoroughly coated.
04 - Heat vegetable oil in a deep skillet over medium heat. Fry mushroom strips in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Turn on waffle iron and allow it to fully preheat while preparing the waffle batter.
06 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
07 - In a separate bowl, whisk plant milk, apple cider vinegar, melted coconut oil, and vanilla extract until smooth. Pour wet mixture into dry ingredients and stir just until combined—some small lumps are acceptable.
08 - Pour batter onto preheated waffle iron and cook according to manufacturer instructions until waffles are golden brown and crisp.
09 - Stir together pure maple syrup and hot sauce in a small bowl until fully incorporated.
10 - Plate hot waffles and top with crispy fried vegan chicken. Drizzle with maple hot sauce if desired and serve immediately while hot.
# Helpful Hints:
01 -
- The shattering crunch when you bite through that crispy coating is absolutely genuine
- Plant based eaters finally get to experience the sweet and savory magic everyone talks about
- Oyster mushrooms have this incredible stringy texture that mimics pulled chicken almost too well
02 -
- Don't skip the marinating step because the acid really does change the texture of the mushrooms making them more tender and meatlike
- Get your oil temperature right or the coating will absorb too much oil and become soggy instead of shatteringly crisp
- Waffle batter should remain slightly lumpy because overmixing develops gluten and makes waffles tough instead of tender
03 -
- Tear mushrooms by hand instead of cutting with a knife to create more surface area for the breading to grab onto
- Let your coated mushrooms rest on a rack for 5 minutes before frying so the coating sets and doesn't fall off in the hot oil