Chicken Fried Mushrooms Recipe

Clean mushrooms by gently brushing off dirt and trimming stems as needed; leave larger caps halved so pieces are roughly uniform (about 1–1½ inches). Pat mushrooms dry with paper towels.

Place mushrooms in a bowl, season with 1 tsp salt and 1 tsp black pepper, then pour buttermilk over them. Toss to coat and refrigerate 20–30 minutes to tenderize and add tang; drain briefly before battering, reserving a little buttermilk if needed to thin the wet batter.

In a shallow bowl or sheet pan, whisk together 1½ cups flour, ¼ cup cornstarch, 1 tsp baking powder, garlic powder, onion powder, smoked paprika, celery salt and ½ tsp black pepper. This dry mix will be used for dredging and to give layers of texture.

For the wet hand-batter: in a separate bowl mix ½ cup flour with the beaten egg and about 3/4 cup cold sparkling water. Whisk briefly until just combined — do not overmix; the batter should be slightly lumpy and cold. If the buttermilk retained from the mushrooms is available, substitute up to 2–3 tablespoons of the sparkling water with it for flavor.

Pour oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches (about 1 quart). Heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter: it should sizzle and brown within 45–60 seconds.

Set up an assembly line: drained mushrooms, dry dredge, wet batter, and a second shallow plate with extra dry dredge (for double-coating). Working in small batches (6–8 pieces at a time depending on pot size), lightly dredge mushrooms in the dry mix, shake off excess, dip into the cold wet batter to coat fully, then immediately return to the dry mix for a second, light coat. Gently shake off excess so coating is even.

Carefully lower coated mushrooms into hot oil without overcrowding. Fry 2–3 minutes, turning occasionally, until the exterior is deep golden and crisp and mushrooms are tender. Maintain oil temperature around 325–350°F; adjust heat as needed. Use a slotted spoon or spider to remove mushrooms and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. Lightly season with finishing salt while hot.

While the final batches fry, make the white gravy: melt 3 tbsp butter in a medium saucepan over medium heat until foaming. Whisk in 3 tbsp flour and cook, whisking constantly, 1–2 minutes to form a blonde roux — do not let it brown.

Gradually whisk in 1½ cups whole milk and ¼ cup stock, bringing the mixture to a gentle simmer. Continue to whisk until the gravy thickens to a smooth, pourable consistency (about 3–5 minutes). If too thick, add up to 2–4 tbsp extra milk or stock to reach desired consistency.

Season the gravy with 1 tsp salt, ½ tsp black pepper and ½ tsp Worcestershire sauce. Taste and adjust seasoning. If you prefer a silkier texture, strain the gravy through a fine mesh sieve. Keep warm over the lowest heat, stirring occasionally, or hold in a small insulated container until serving.

Arrange hot fried mushrooms on a warm serving plate or basket lined with a paper towel or parchment. Spoon the warm white gravy into a small bowl for dipping or drizzle lightly over the mushrooms according to preference.

Garnish with chopped fresh parsley if using. Serve immediately so the mushrooms remain crisp with hot gravy on the side.