Juneteenth Vegan Chicken And Waffles (Printable)
Crispy battered mushroom strips atop golden fluffy waffles with sweet-spicy maple drizzle
# What You Need:
→ Vegan Chicken
01 - 2 cups oyster mushrooms or king 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 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1 cup vegetable oil for frying
→ Waffles
14 - 1 1/2 cups all-purpose flour
15 - 2 tablespoons sugar
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 1 1/2 cups unsweetened plant milk
20 - 2 teaspoons apple cider vinegar
21 - 1/4 cup melted coconut oil or vegetable oil
22 - 1 teaspoon vanilla extract
→ Maple Hot Sauce
23 - 1/4 cup pure maple syrup
24 - 1 tablespoon hot sauce
# Directions:
01 - Combine plant milk and apple cider vinegar in a small bowl. Add torn mushroom strips and let marinate for 10 minutes to absorb flavor and tenderize.
02 - In a shallow dish, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried thyme. Place panko breadcrumbs in a separate shallow dish.
03 - Dredge each marinated mushroom strip in the flour mixture, shake off excess, dip back into the milk mixture, then press firmly into panko breadcrumbs to coat evenly.
04 - Heat vegetable oil in a deep skillet over medium heat. Fry breaded mushrooms in batches for 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Plug in waffle iron and preheat according to manufacturer instructions while preparing the batter.
06 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
07 - In a separate bowl, whisk plant milk, apple cider vinegar, melted coconut oil, and vanilla extract until smooth.
08 - Pour wet ingredients into dry ingredients and stir gently until just combined. Small lumps are acceptable—do not overmix.
09 - Pour batter onto preheated waffle iron and cook until golden and crisp, following your machine's timing guidelines. Keep warm while finishing the chicken.
10 - Whisk together pure maple syrup and hot sauce in a small bowl until fully incorporated.
11 - Place crispy vegan chicken on top of warm waffles. Drizzle with maple hot sauce and serve immediately while hot.
# Expert Tips:
01 -
- The crispy mushroom creates a texture so convincing you will have to remind yourself it is plant-based
- The waffles stay perfectly light and fluffy while standing up to that rich maple hot sauce drizzle
02 -
- The mushrooms release water as they marinate, so pat them dry before coating or your breading will not stick properly
- Your oil temperature matters too much to guess, if it is smoking it is too hot, if the breading gets greasy it is not hot enough
03 -
- Leftover coating mixture can be stored in the freezer for up to a month, making the next batch even faster
- If your waffles are not getting crispy enough, try leaving them in the iron an extra 30 seconds after the light indicates they are done