Fried chicken of the woods mushrooms "chicken fingers"
You won't believe you're eating mushrooms instead of chicken with this simple fried chicken of the woods mushroom "chicken fingers" recipe! Enjoy them dipped in honey mustard or the topping/sauce of your choice.
Servings 4 servings
Ingredients
- 1 cup flour organic all purpose for frying mix + 1/2 cup for dredging your mushrooms (explained in instructions) (you can also use a whole wheat flour such as organic white whole wheat)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine ground sea salt
- 1/2 teaspoon smoked paprika + 1/2 teaspoon regular paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- dash of chili powder
- dash of fresh ground black pepper
- 1/8 teaspoon mustard powder
- 1 large egg we use duck eggs
- 1/3 cup milk we use organic whole or raw milk
- enough organic sunflower oil or other frying oil to cover your mushrooms in whatever pan you're using we use a flat-bottomed wok
- 1 lb Chicken of the Woods cut into desired sized chuncks
Instructions
- Chop mushrooms into the desirable sized chunks. We quarter or half them into the size of traditional chicken fingers but you can make nugget-sized pieces instead.
- Put 1/2 cup of flour in a medium sized bowl. This is your "dredging" bowl. You'll want to get a light dusting of flower on the entire outer surface of each mushroom before you dip them in the milk/egg mixture.
- Add your egg and milk into another mixing bowl, and whisk together. You'll dip your dredged mushrooms into your egg/milk mixture before placing them in your frying mix.
- Prepare your frying mix by putting all dry ingredients (flour, spices, etc) into a large bowl. Whisk them together until evenly blended. Once your mushrooms have been: 1) dredged, and 2) dipped in your egg/milk mixture, you'll drop them into the big bowl of dry ingredients and coat them evenly.
- Once uniformly covered with fry mix, shake off any extra fry mix. We like to place them on a drying rack on top of a cookie sheet until we're ready to put them in the fryer (you can just use a plate if you'd prefer).
- Heat your cooking oil. Each stovetop heats differently, but we turn ours to about 4.5. You'll know your oil is hot enough when you drop a bit of flour in and it starts sizzling.
- Go ahead and get a drying/cooling sheet ready before you start frying your mushrooms. We like to use a cookie sheet with a drying rack on top.
- Next start frying your mushrooms to golden-brown and crispy perfection, turning each piece over after a couple of minutes. It should only take about 4-5 minutes to cook each mushroom if the oil is in the ideal temperature range.
- Allow them to cool for a few minutes, then serve with your favorite chicken finger dip! Our favorites include homemade Honey Mustard (made from honey from our neighbor's bees) or a good BBQ sauce.