Name: Southern-Style Crispy Oyster Mushroom “Chicken” with Creamy Mashed Sweet Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 8 oz oyster mushrooms (large clusters, cleaned); 1 cup unsweetened non-dairy milk (such as almond or oat); 1 tbsp apple cider vinegar; 1 cup all-purpose flour; 1/2 cup cornmeal; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 medium sweet potatoes (about 1 lb), peeled and cubed; 1 tbsp olive oil; 1/4 cup unsweetened non-dairy yogurt; 1/2 tsp lemon zest; Cooking spray or 2 tbsp olive oil (for pan-frying)

Southern-Style Crispy Oyster Mushroom “Chicken” with Creamy Mashed Sweet Potatoes

CitrusyFig3842

This Southern-inspired plant-forward plate reimagines classic fried chicken with crispy, savory oyster mushrooms—perfectly seasoned and baked (or pan-fried) for a golden crunch without the heaviness. The addition of creamy mashed sweet potatoes brings natural sweetness and a velvety texture, balancing the bold flavors and adding a sunny pop of color. Vegan buttermilk and a cornmeal coating echo Southern tradition, while lemon zest and non-dairy yogurt brighten the mash. The result is a comforting, deeply layered meal that celebrates the best of Southern flavors, all while being lighter, plant-based, and suited for a weight-conscious, pre-diabetic lifestyle. This is comfort food, reimagined for today.

Ingredients

Instructions

Preheat oven to 425°F or set a large skillet over medium-high heat. Line a baking sheet with parchment or set skillet with olive oil to heat.
Mix non-dairy milk with apple cider vinegar and let sit 5 minutes to make vegan 'buttermilk.'
Gently press oyster mushrooms to flatten clusters slightly. Dip mushrooms in vegan buttermilk, then dredge in a mixture of flour, cornmeal, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper, pressing lightly to coat well.
Arrange dredged mushrooms on baking sheet (or skillet). Spray generously with cooking spray or drizzle with olive oil. Bake for 20-25 minutes, flipping halfway, until crisp and golden. (If pan-frying, cook 3-4 minutes per side until deeply browned and crisp.)
Meanwhile, place sweet potatoes in a pot with water to cover. Bring to a boil, reduce heat, and simmer 10-12 minutes until fork-tender. Drain well.
Mash sweet potatoes with non-dairy yogurt, olive oil, and lemon zest until creamy and smooth. Season to taste with salt and black pepper.
Serve crispy oyster mushrooms over creamy mashed sweet potatoes, garnished with extra lemon zest. Enjoy hot.