Crispy Bang Bang Chick’n Fried Shroom Sandwiches with Broccoli Slaw! Sink your teeth into this: a crispy chick’n fried shroom sandwich piled high with broccoli slaw and doused in creamy, sweet, and slightly spicy bang bang sauce, making for an out-of-this-world fried ‘chick’n’ sandwich!

I had ya at bang bang, didn’t I?!

Fried chicken sandwiches are having. their. moment. this year. That being said, there are fried chicken sandwiches, then there’s THIS fried “chick’n” sandwich. My Crispy Bang Bang Chick’n Fried Shroom Sandwiches with Broccoli Slaw marries the beloved bang bang sauce (made popular by Bonefish Grill’s Bang Bang Shrimp) with extra crispy, extra flavorful, meaty chick’n fried oyster mushrooms. Sandwich that in between toasty buns with zesty, crunchy broccoli slaw, and you’ve got a one way ticket to party-in-your-mouth island. Seriously, these sandwiches should be illegal. But I’ll let you be the judge.

Grab a drink and let’s get to cookin’ the best Crispy Bang Bang Chick’n Fried Shroom Sandwich with Broccoli Slaw!

Lemme share some oyster mushroom secrets with ya

Oyster mushrooms, also known as pearl oyster mushrooms or tree oyster mushrooms, are one of the most common types of cultivated mushrooms in the world. They have deep, narrow fan – or oyster – shaped caps that are white, gray, or tan. You can typically find them at specialty asian markets, health-food stores such as Whole Foods or Sprouts, or local farmer’s markets. Here are my tips for making the best chick’n fried oyster mushrooms:

• use a wire cooling rack

To coat and after frying! Simply using a paper-towel lined plate will result in soggy fried mushrooms. You want room between the fried mushroom and the steam, as well as space for the oil to drip. A simple wire rack makes all the difference!

• the breading

After you coated the mushrooms in the flour the second time, make sure not to tap off any excess flour bits off the mushrooms. Alternatively, gently press the bits in and let some pieces hang off. These extra flour bits will result in crispy pieces that truly give the mushrooms a fried chicken texture!

• the oil

You need to make sure your oil is hot enough, but not too hot! Ideally, the temperature should be between 365°F and 375°F. If the oil isn’t hot enough, the breading will start to get soggy while cooking and eventually fall off. If it’s too hot, the breading will burn, but the mushrooms won’t cook – which will result in a chewy, gross texture. I have been frying food before I could even walk, but if you’re new at frying, I recommend purchasing a frying thermometer to help!

how to make these Chick’n Fried Shroom Sandwiches with Broccoli Slaw

Crispy chick’n fried oyster shrooms, broccoli slaw, and bang bang sauce are truly a match made in heaven. What’s even more heavenly is that these sandwiches are fairly easy to prepare! Here’s what you’ll need to do:

1. Broccoli Slaw:

Start with the broccoli slaw so the flavors can marry. Whisk together the vegan mayo, apple cider vinegar, relish, salt, pepper, and celery seeds in a large bowl until combined. Add your premixed slaw, onion and jalapeño, and toss until coated. Set in the refrigerator until ready to use.

2. bang bang sauce:

Just like the broccoli slaw, all you have to do is combine the ingredients, give it a good whisk and set aside. Fair warning, though – my bang bang sauce is addicting, so you may wanna make a double batch. I add fresh lime juice AND zest to balance the sweetness and it’s *chef’s kiss*.

3. Dredge:

Now prepare your dredging station for the chick’n fried shrooms. Whisk together the milk, vegan eggs, and vinegar in one large, shallow bowl. In a second large bowl, whisk together the flour, nutritional yeast, garlic powder, smoked paprika, salt, dried oregano, dried thyme leaves, sage, onion powder, and cayenne pepper. Carefully dip an oyster mushroom into the wet batter, tapping off any excess liquid. Then, carefully toss the coated mushroom into the flour, tossing to coat thoroughly on all sides. Tap off the excess flour and dip back into the wet better, and once more into the flour mixture, this time keeping an excess or clumpy bits of flour stuck to the mushrooms. Transfer the coated oyster mushroom to a wire cooling rack and repeat until all the mushroom pieces are coated.

4. Fry!

Fry the mushrooms in batches, flipping halfway through, until golden brown and crispy, 4 to 6 minutes per side. Transfer back to the cooling rack and repeat until all the mushrooms are fried.

Build and enjoy!

To assemble the sandwiches, layer a few spoonfuls of the broccoli slaw on the bottom portion of a toasted bun, followed by 1 to 2 pieces of chick’n fried mushrooms (depending on how big they are), and a generous drizzle of bang bang sauce. Top the sandwiches with the top bun and wnjoy with your favorite potato chips or fries, and an ice-cold brew!

tools you need to make my Crispy Bang Bang Shroom Sandwiches with Broccoli slaw:

• Wire cooling rack
• Deep fry thermometer
• Heavy bottom deep sauté pan or home deep fryer

more crispy fried recipes that are easy and delicious:

• Deep fried jumbo stuffed shells
• Chipotle chick’n flautas with avocado crema
• Lasagna Fritta

the best chick’n fried shroom sandwich there ever was. 

Not to toot my own horn, but if I do say so myself, these Crispy Bang Bang Shroom Sandwiches with Broccoli Slaw are the best sandwiches ever! Now I wanna know if you love them as much as I do! If you make my Crispy Bang Bang Shroom Sandwiches, tell me about it! Snap a photo or video, and by tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!

XO!!!

Crispy Bang Bang Chick'n Fried Shroom Sandwich with Broccoli Slaw

Ashley

Crispy Bang Bang Chick'n Fried Shroom Sandwiches with Broccoli Slaw! Sink your teeth into this: a crispy chick'n fried shroom sandwich piled high with broccoli slaw and doused in creamy, sweet, and slightly spicy bang bang sauce, making for an out-of-this-world fried 'chick'n' sandwich!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Vegan

Cuisine American-Inspired

Servings 4 sandwiches

Ingredients

  

1x2x3x

Broccoli Slaw:

• 3 tablespoons vegan mayonnaise
• 2 teaspoons apple cider vinegar
• 2 teaspoons sweet pickle relish
• ½ teaspoon each: kosher salt fresh ground black pepper, celery seeds
• 2 cups broccoli slaw coleslaw mix
• ½ cup thinly sliced red onion about ½ small onion
• 1 jalapeno deseeded and thinly sliced

Bang Bang Sauce:

• ½ cup vegan mayonnaise
• ¼ cup sweet chili sauce
• 1 tablespoons sriracha hot sauce
• Zest of 1 large lime plus its juice

Chick’n Fried Shrooms:

• 1 cup unflavored and unsweetened non-dairy milk
• 2 prepared vegan eggs *see recipe notes 1
• 2 tablespoons apple cider vinegar
• 2 cups all-purpose flour
• 2 tablespoons nutritional yeast
• 1 TBS garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons Kosher salt
• 1 teaspoon each: dried oregano dried thyme leaves, dried sage, onion powder, cayenne pepper
• Vegetable oil for frying
• 8 oz oyster mushrooms *see recipe notes 2

Sandwiches:

• 4 split buns toasted
• Broccoli slaw recipe above
• Bang bang sauce recipe above
• Chick’n fried shrooms recipe above

Instructions

 

• To make the broccoli slaw, whisk together the vegan mayonnaise, apple cider vinegar, relish, salt, pepper, and celery seeds in a large bowl until combined. Add the premixed slaw, onion and jalapeno, and toss until coated. Set in the refrigerator until ready to use.
• For the bang bang sauce, whisk together its ingredients in a small bowl. Taste and adjust seasonings if necessary. Set aside.
• Prepare your dredging station for the chick’n fried shrooms. Whisk together the milk, vegan eggs, and vinegar in one large, shallow bowl – this is your “buttermilk”. It will curdle, so be sure to give it a good whisk right before you dip the mushrooms into it. In a second large bowl, whisk together the flour, nutritional yeast, garlic powder, smoked paprika, salt, dried oregano, dried thyme leaves, sage, onion powder, and cayenne pepper.
• Before you start coating your mushrooms, heat 2 ½ -inches of the vegetable oil in a deep sauté pan over medium-high heat. If you want to tear up the mushrooms into smaller pieces, do so now (I like to keep mine quite large, about the size of the palm of my hand).
• Carefully dip an oyster mushroom into the wet batter, tapping off any excess liquid. Then, using a dry hand or a fork, carefully toss the coated mushroom into the flour, tossing to coat thoroughly on all sides. Tap off the excess flour and dip back into the wet better, and once more into the flour mixture, this time keeping an excess or clumpy bits of flour stuck to the mushrooms – this is a double coating, making for extra crispy “fried chicken-like” mushrooms! Transfer the coated oyster mushroom to a wire cooling rack and repeat until all the mushroom pieces are coated.
• Once the oil is hot - you’ll know it’s ready when you sprinkle a bit of flour into the oil and it starts to sizzle immediately - fry the mushrooms in batches, flipping halfway through, until golden brown and crispy, 4 to 6 minutes per side. Transfer back to the cooling rack and repeat until all the mushrooms are fried.
• To assemble the sandwiches, layer a few spoonfuls of the broccoli slaw on the bottom portion of the bun, followed by 1 to 2 pieces of chick’n fried mushrooms (depending on how big they are), and a generous drizzle of bang bang sauce. Top the sandwiches with the top bun and enjoy with your favorite potato chips or fries, and an ice-cold brew!

Notes

1. Vegan eggs are used primarily as a binding agent in place of regular eggs – not as an egg substitute for egg-based dishes such as omelets or quiches. I use the packaged egg replacer from Bob’s Red Mill for convenience. You can typically find it at most health food stores and some bigger chains such as Target and Walmart. Simply follow the instructions on the back of the package for preparing the number of vegan eggs needed for the recipe. If you’re unable to find vegan egg replacer, you can most definitely make a flax or chia egg. To make a chia or flax egg, mix 1 tablespoon of chia seeds or ground flaxseed meal with 2 ½ tablespoons of water (this is equivalent to 1 “egg”). Set aside to coagulate for about 5 minutes before adding to the liquid.
2. See blog post for details on oyster mushrooms, including where to buy, cooking, and cleaning tips

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