Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Buttermilk Fried "Chicken"

Buttermilk Fried "Chicken"
Buttermilk Fried "Chicken"

Looking for a naughty vegan recipe?

You can't get much more indulgent than this! A great plant based- chicken alternative.

Seitan recipes are often to mimic chicken, it creates a lovely 'shredded' effect which works amazingly when fried and tastes, just as good, if not better than the real thing! Vegan chicken heaven.

The last time we visited LA (land of SoulCycle and the juicing cleanse), we decided to try and find the best vegan fried chicken in all the land. We found a lot of great options that revolved around seitan (and they were damn good) but we wondered what would happen if we used mushrooms instead. This recipe is absolutely delicious and totally naughty, so it’s not for every day. But if you miss that meaty texture then this recipe is for you.



  • 200ml cashew milk
  • 100ml of vegan yoghurt (ideally cashew based, needs to be thick)
  • 1.5tbsp of lemon juice
  • 1tsp salt
  • 500g oyster mushrooms
  • 150g plain flour
  • ¼ tsp of freshly ground black pepper
  • ½ tsp cayenne pepper
  • ½ tsp of smoked paprika
  • ½ tsp of garlic powder
  • vegetable oil for frying


  • Whisk
  • Bowl
  • Wide heavy-based pan


  1. 1.

    Combine the cashew milk, yoghurt, lemon juice and salt, whisk well to incorporate. Allow to rest for 5 minutes.

  2. 2.

    Place the mushrooms in a bowl and cover with the buttermilk marinade. Allow to rest in the fridge for 2-3 hours.

  3. 3.

    Place approximately 2cm of vegetable oil in a wide heavy-based pan and place over a medium heat. Test the oil is hot enough by placing a cube of bread in the oil, it should brown quickly.

  4. 4.

    Combine the flour, black pepper, cayenne, paprika and garlic powder in a bowl and mix well.

  5. 5.

    Remove the mushrooms from the fridge. Place each mushroom in the flour mixture and toss well until very well coated with oil. Repeat with all the remaining mushrooms. Place the mushrooms in one layer in the pan (this may need to be done in batches), be careful not to crowd the pan.

  6. 6.

    Cook the mushrooms for approximately 8-10 minutes, using tongs to turn regularly. They should be golden brown on the outside. If the oil is getting too hot and starting to smoke decrease the temperature.

  7. 7.

    Remove from the pan and place on clean kitchen paper to remove any excess oil.

  8. 8.

    Serve immediately with a side of chips and ketchup. NOM.