Fried Chicken Of The Woods

As the leaves change to bright colors and the air becomes chillier, a craving for comfort food starts to emerge.

And what could be more comforting than a big plate of fried chicken?

This dish is perfect for those chilly autumn evenings when all you want to do is curl up with a good book and a glass of wine.

Chicken of the woods is a mushroom growing on trees and is often used in soups and stews.

It has a similar taste and texture to chicken, hence the name.

And when it’s fried up, it makes for a delicious and hearty meal.

This dish is best made with fresh chicken of the woods mushrooms, but you can also use dried ones.

Let’s get started!

To fry chicken of the woods, you’ll need:

Chicken of the woods mushrooms: This recipe is best made with fresh chicken of the woods mushrooms, but you can also use dried ones.

All-purpose flour: Flour is used as a coating for the chicken of the woods mushrooms before they are fried. This helps to create a crispy exterior.

Olive oil: Olive oil is used for frying the chicken of the woods. You can also use vegetable oil if you prefer.

Salt and black pepper: These seasonings are added to the flour for coating the chicken of the woods mushrooms.

Milk: Milk is used to help the bread crumbs adhere to the chicken of the woods mushrooms.

Bread crumbs: Bread crumbs are used as a coating for the wood mushrooms’ fried chicken. This helps to create a crispy exterior.

Ingredients:

• 1 pound of chicken of the woods mushrooms, sliced into thick strips
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1/2 cup bread crumbs

To fry chicken of the woods, first, slice the mushrooms into thick strips.

Then, combine the flour, salt, and pepper in a shallow dish.

Dip each mushroom strip in the flour mixture, then coat it with milk.

Next, coat the mushrooms with bread crumbs.

In a large skillet over medium-high heat, heat olive oil.

Fry the coated chicken of the woods mushrooms until golden brown and crispy, about 3 minutes per side.

Serve hot with your favorite dipping sauce.

Fried chicken of the woods mushrooms makes for a delicious and hearty meal.

This dish is best made with fresh chicken of the woods mushrooms, but you can also use dried ones.

Soak dried mushrooms in water for about 30 minutes before cooking.

Serve fried chicken of the woods mushrooms hot with your favorite dipping sauce.

Notes:

If you can’t find chicken of the woods mushrooms, you can use oyster mushrooms or shiitake mushrooms instead.

Chicken of the woods mushrooms is often used in soups and stews.

If you want to use them, slice them thinly and cook them in your desired soup or stew recipe.

Fried chicken of the woods mushrooms can be stored in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat until warmed through.

Storage instructions:

There are 3 ways to store your fried chicken of the woods mushrooms:

Option 1: In an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Option 2: In an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge then reheats in a skillet over medium heat until warm.

Option 3: Canning, your fried chicken of the woods mushrooms, is a great way to extend their shelf life. Make sure to follow proper canning procedures.

When canning, use a water bath canner or pressure canner.

Fill your jars with the mushrooms, leaving 1/2 inch of headspace.

Cover the mushrooms with your canning liquid of choice (water, broth, or tomato juice works well), then screw on the lids and rings.

Process in a water bath canner for 45 minutes for pint jars or 55 minutes for quart jars.

If using a pressure canner, process at 10 pounds of pressure for 25 minutes for pint jars or 30 minutes for quart jars.

Once processed, remove the jars from the canner and let them cool on a towel.

Once cooled, check the seals on the lids.

If the lid pops up when you press down on it, that jar does not seal properly and needs to be refrigerated and used within 2 weeks.

Enjoy your fried chicken of the woods mushrooms!

Variations:

Try using different dipping sauces for your fried chicken of the woods mushrooms.

Barbecue sauce, honey mustard, and ranch dressing all go well with this dish.

Cut the mushrooms into small bite-sized pieces for a more kid-friendly version before frying.

Serve with ketchup or ranch dressing for dipping.

To make a healthier version, bake the chicken of the woods mushrooms in the oven at 400 degrees Fahrenheit for 20 minutes.

Serve with a light dipping sauce such as fat-free ranch dressing.

For a more decadent dish, try coating your fried chicken of the woods mushrooms in a mixture of 1/2 cup all-purpose flour and 1/2 cup Parmesan cheese before frying.

Serve with a side of marinara sauce for dipping.

Or, for a fun twist on traditional fried chicken, try coating your mushrooms in 1/2 cup all-purpose flour and 1/2 cup cornmeal before frying.

Serve with honey for dipping.

Why do they call it chicken of the woods?

The name “chicken of the woods” comes from the fact that this mushroom is often used as a meat substitute, as it has a similar texture to chicken.

While it may not taste exactly like chicken, it makes for a delicious and hearty meal.

So if you’re looking for a meat-free option, give chicken of the woods mushrooms a try!

Does chicken in the woods taste like chicken?

While chicken of the woods mushrooms don’t taste exactly like chicken, they have a similar texture.

So if you’re looking for a meat-free option, give them a try!

What are some other uses for chicken of the woods mushrooms?

Chicken of the woods mushrooms can be used in soups and stews or sliced and sautéed.

They can also be canned or frozen for long-term storage.

So if you’re looking for a meat-free option, give Chicken of the woods mushrooms a try!

Is chicken of the woods tough?

No, chicken of the woods mushrooms is not challenging.

They have a similar texture to chicken, so they’re perfect for slicing and sautéing.

Just be sure not to overcook them, as they can become tough if cooked too long.

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