250g oyster mushrooms
200ml buttermilk
300g self raising flour
1 teaspoon salt
1 teaspoon ground black pepper
3 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried mixed herbs
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon cayenne pepper (adjust for spice preference)
Vegetable oil (rapeseed) for frying

Clean and trim the oyster mushrooms, removing any tough woody stems.

Place the cleaned mushrooms in a bowl and pour buttermilk over them. Ensure the mushrooms are well-coated. Allow them to soak in the buttermilk for at least 30 minutes, or refrigerate for up to 24 hours for enhanced texture and flavour.

In a separate bowl, combine the flour, salt, black pepper, smoked paprika, garlic powder, onion powder, mixed herbs, fennel seeds, cumin seeds and cayenne pepper. Mix well to create the seasoned flour.

Heat vegetable oil in a shallow fryer or a heavy-bottomed pan to 170°C.

Take each soaked mushroom and dredge it in the seasoned flour mixture, ensuring an even coating.

Carefully place the coated mushrooms into the hot oil, a few at a time, and fry until they are golden brown and crispy then turn. This should take about 3 minutes each side.

Alternatively you can cook in an air fryer for a fat free crunch, approx 8 mins on high. Keep checking as different air fryers have different speeds even though they may state the same temperature.

Use a slotted spoon to remove the fried mushrooms from the oil, allowing excess oil to drain.

Place the fried mushrooms on a paper towel-lined plate to absorb any remaining oil.

Serve your Kentucky Fried Oyster Mushrooms hot, with your preferred dipping sauce.
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