Chicken of the Woods Nuggets


  • 1 lbs chicken of the woods mushrooms
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 3 tbsp. cornstarch
  • 2 tbsp. garlic powder
  • 2 tbsp. salt
  • 1 tbsp. black pepper cracked
  • 1 tbsp. smoked paprika
  • vegetable oil for frying


  • Go ahead and make sure your mushrooms are free of dirt and debris by cleaning them with a pastry brush (not by rinsing under water). Cut them into irregular pieces about 5cm in width. Soak the mushroom nugget pieces in your buttermilk for at least an hour, up to a day.
  • Combine your flour with the cornstarch and spices in a shallow dish to make your breading. Remove the mushroom pieces from the flour and toss into the breading. Really work that excess buttermilk attached to the mushrooms into the breading to create a coarse texture that will come through after it is fried.
  • Heat a few inches of vegetable oil in a deep pot until it reaches 375oF. Carefully drop your mushroom nuggets into the hot oil, working in batches if necessary as not to overcrowd the pot. Once golden brown on all sides, remove the nuggets from the oil and transfer to paper towel. Season generously with sea salt while the nuggets are still piping hot.
  • Serve with fresh lemon for squeezing and ranch dressing for dipping.