Juneteenth Vegan Chicken And Waffles (Printable)

Crispy mushroom fried chicken atop fluffy golden waffles with maple hot sauce drizzle.

# What You’ll Need:

→ Vegan "Chicken" Preparation

01 - 2 cups oyster mushrooms, torn into strips
02 - 1 cup unsweetened plant milk
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

→ Waffle Batter

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
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 torn oyster mushroom strips, ensuring they are submerged. Let marinate for 10 minutes to absorb flavors and tenderize.
02 - In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried thyme. Place panko breadcrumbs in a separate shallow dish.
03 - Remove mushrooms from marinade. Dredge each strip in the flour mixture, shaking off excess. Dip back into the milk mixture, then press firmly into panko breadcrumbs to coat evenly on all sides.
04 - Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry breaded mushrooms in batches, cooking 3 to 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 until indicator light signals readiness.
06 - In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of leavening agents.
07 - In a separate bowl, whisk plant milk, apple cider vinegar, melted coconut oil, and vanilla extract until fully emulsified.
08 - Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Small lumps are acceptable—overmixing will result in tough waffles.
09 - Ladle batter onto preheated waffle iron, spreading evenly. Close lid and cook for 4 to 5 minutes or until golden brown and crisp. Remove carefully with heat-safe tongs.
10 - Whisk together pure maple syrup and hot sauce in a small bowl until smooth. Adjust ratio to taste for desired sweet-spicy balance.
11 - Place freshly cooked waffles on serving plates. Arrange crispy fried mushroom strips on top. Drizzle generously with maple hot sauce. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The shiitake mushrooms get unbelievably crispy while staying tender inside
  • You can celebrate tradition without compromising your values
  • The waffle batter comes together in minutes with pantry staples
  • That maple hot sauce drizzle ties everything together perfectly
02 -
  • Do not overcrowd the pan when frying or the temperature will drop and you will end up with soggy coating
  • Let the fried mushrooms rest on a wire rack instead of paper towels to maintain their crunch
  • The waffle batter should remain slightly lumpy because overmixing makes them tough instead of tender
  • Your oil is ready when a small pinch of flour sizzles immediately upon hitting the pan
03 -
  • Pat the mushrooms dry before marinating so the coating actually sticks properly
  • Let your coated mushroom strips sit for 5 minutes before frying to help the breading set
  • Use neutral oil with a high smoke point like vegetable or canola for the crispest results

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