by: Purple Carrot

This April Fool’s Day, we have the perfect trick for your carnivorous friends: a Southern-style fried chick’n sandwich that will give you a new appreciation for the meatiness of the humble oyster mushroom. This delicious prank is guaranteed to both shock your friends and satisfy cravings for a crispy plant-based version of an American favorite.

Southern Fried Chick’n Sandwich with Oyster Mushrooms

Serves: 2
Time: 30 minutes


8 oz oyster mushrooms
½ cup plain vegan yogurt
¾ cups all-purpose flour
2 tbsp cornstarch
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 ½ tsp paprika
¼ tsp cayenne pepper
½ cup vegan yogurt
½ cup vegetable oil
Salt and pepper
2 buns


1. Prepare the mushrooms

Trim 1 inch from the bottom of the oyster mushrooms, and use your hands to tear the mushrooms into large pieces. In a large bowl, whisk the yogurt, ½ cup water, and ½ tsp salt until well combined. Add the mushrooms to the yogurt marinade. Line a baking sheet with a wire rack or paper towels.

2. Make the flour coating

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and ½ tsp salt.

3. Coat the mushrooms

Place a large nonstick or cast iron skillet over medium heat with enough vegetable oil to come halfway up the sides. While the oil heats to 350°F, dredge the mushrooms (shaking off any excess marinade) in the flour mixture. Shake off the excess flour and transfer to the prepared baking sheet.

4. Crisp the chick’n

Add the mushrooms to the hot oil (they should sizzle) and cook until golden brown, about 3 to 4 minutes, flipping halfway. Transfer the fried chick’n to the prepared baking sheet and immediately sprinkle with salt.

Serve with soft buns, vegan mayo, lettuce, or chowchow!