Directions

Prepare the Batters:

1. Dry Batter: In one large bowl, mix the flour with Old Bay Seasoning until well combined.

2. Wet Batter: In another bowl, whisk together oat milk, apple cider vinegar, Chef's Blend seasoning, and Garlic Medley seasoning.

Prepare the Mushrooms:

1. Gently clean mushrooms such as lion’s mane, trumpet, maitake, or oyster mushrooms using a paper towel—avoid washing with water.

2. Tear or cut the mushrooms into bite-sized or "chicken-sized" pieces. Feel free to use a mix for variety.

Coat the Mushrooms:

1. Roll the mushroom pieces in the dry batter, ensuring an even coating.

2. Dip the coated mushrooms into the wet batter, letting them soak briefly to absorb the mixture.

3. Return them to the dry batter for a final coating, ensuring they are fully covered.

Heat the Oil:

1. Fill a frying pan halfway with vegetable or avocado oil and heat over medium-high. Test the oil by inserting a chopstick; if it bubbles, the oil is ready.

Fry the Mushrooms:

1. Add the coated mushrooms to the hot oil, cooking for 3–5 minutes per side or until golden brown and crispy.

2. Remove and place the mushrooms on a paper towel or cooling rack to drain excess oil. Repeat for remaining mushrooms.

Serve

1. Enjoy your crispy mushroom "chicken" as is or pair with your favorite dipping sauces or sides. =)