Deep Fried Chicken of the Woods Recipe

This Deep Fried Chicken of the Woods Recipe is a proper treat, and Forager Josh has shared his favourite recipe for this with us here. Crisp, golden, deep fried Chicken of the Woods that’s juicy inside and full of flavour. Simmering the mushroom in stock first makes it tender and gives it a savoury kick—after that, it’s all about the crunch.

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Physical Characteristics of Chicken of the Woods

Chicken of the woods typically grows on decaying trees (although the signs of decay aren’t always evident) and can be found growing quite high up the tree. It grows off the wood like a shelf. The bright orange fruit body becomes paler towards its edges, up to 40cm+ across and is irregularly semi-circular, it comprises a number of thick overlapping brackets sprouting from one joined spot, it’s rather shaggy and velvety. The underside is yellow with circular or oval pores. On breaking this fungus it appears to have the texture and consistency and look of chicken, when young it will ooze liquid on squeezing and when old it will crumble. Click here for our Chicken of the Woods identification guide.

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Watch This Recipe being Cooked

Well we cook this one so often I thought we better had video it, sometimes the key to making it right is in the smaller details, how much liquid to boil it in, what should it look like before I put it back in the pan. All of those little extras are what can changed something from tasting good to tasting incredible! Enjoy.

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Ingredients needed to Cook Deep Fried Chicken of the Woods

• Chicken of the Woods (fresh, young brackets) – ~300–400g
• 500ml chicken stock (veg stock if you want it veggie)
• Plain flour – ½ cup (for dredging)
• 2 eggs, beaten
• Breadcrumbs or panko – 1 to 1½ cups
• Salt and pepper, to taste
• Optional: garlic powder, paprika, dried herbs for seasoning flour/breadcrumbs
• Oil for deep-frying (sunflower or veg oil)

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Ingredients for Smoky BBQ Sauce

• 1 cup tomato sauce
• 1 tbsp tomato concentrate (purée)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic glaze (or 2 tsp balsamic vinegar + 1 tsp honey)
• 1 tbsp garlic paste
• 2 tbsp honey
• 2 tbsp brown sugar
• 1½ tsp BBQ spice mix (or your own mix: paprika, smoked paprika, cumin, black pepper, chilli powder)

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Method for the sauce

Combine all ingredients in a small saucepan.

1. Bring to a gentle simmer over medium heat.
2. Stir often and let it bubble gently for 10–15 minutes, or until slightly thickened.
3. Let it cool — it’ll thicken a bit more as it cools. Store in a jar in the fridge for up to a week.

If you can’t be bothered with the sauce this is one of my favourites

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Method for the Deep Fried Chicken of the Woods Recipe

• 1. Clean and prep the mushroom. Brush off any dirt and trim tough bits. Cut into finger-sized strips or nuggets (not too thick).
• 2. Simmer in stock. Bring chicken stock to a simmer, add the mushroom pieces and cook for 10 minutes. Drain and pat dry with kitchen paper. Let cool slightly.
• 3. Bread the mushroom. Set up 3 bowls: Flour, seasoned with salt, pepper (and optional spices) Beaten eggs Breadcrumbs
• 4. Coat each piece. First in flour. Then egg. Then breadcrumbs. Press gently to make the crumbs stick
• 5. Fry. Heat oil to 170–180°C (340–355°F) in a deep pan. Fry in batches for 2–4 minutes, until golden and crispy. Drain on paper towel and season with salt while hot.

Finish our Deep Fried Chicken of the Woods Recipe with a squeeze of lemon, spicy mayo, aioli, or even a herby yogurt dip. Serve with slaw, salad, or in a wrap.

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Find more amazing Wild Food recipes here:

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