Chicken Fried Mushrooms with Gravy (Printable)

Crispy golden mushrooms with rich creamy peppery gravy

# What You'll Need:

→ For the Mushrooms

01 - 1 lb large button or cremini mushrooms, cleaned and stems trimmed
02 - 1 cup buttermilk
03 - 1 tsp hot sauce (optional)

→ For the Dredging

04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp smoked paprika
09 - ½ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper

→ For Frying

12 - 2 cups vegetable oil (for frying)

→ For the Gravy

13 - 2 tbsp unsalted butter
14 - ¼ cup all-purpose flour
15 - 2 cups whole milk
16 - ½ tsp black pepper
17 - ½ tsp salt
18 - ¼ tsp garlic powder (optional)

# How To Make It:

01 - In a large bowl, whisk buttermilk with hot sauce (if using). Add mushrooms and toss to coat. Let marinate for 15 minutes.
02 - In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Mix thoroughly.
03 - Remove mushrooms from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere. For extra crispiness, dip dredged mushrooms back in buttermilk and then again in the flour mixture.
04 - Heat oil in a deep skillet or pot to 350°F. Fry mushrooms in batches for 4–5 minutes, turning occasionally, until golden and crisp. Drain on a paper towel–lined plate.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, then add black pepper, salt, and garlic powder. Cook, whisking constantly, until thickened (about 3–5 minutes).
06 - Arrange fried mushrooms on a platter and pour warm gravy over them, or serve gravy on the side for dipping.

# Expert Hints:

01 -
  • The shattering crunch of that first bite is absolutely addictive
  • That creamy peppery gravy ties everything together like a warm hug
  • They reheat surprisingly well for leftovers the next day
02 -
  • Dont overcrowd the pan while frying or the oil temperature will drop and you will end up with soggy mushrooms
  • Let your fried mushrooms rest for just a minute on paper towels to drain excess oil before serving
  • The gravy continues to thicken as it stands, so remove it from heat slightly earlier than you think
03 -
  • Use a kitchen thermometer to maintain your oil temperature, as guessing leads to inconsistent results
  • Pat mushrooms dry before marinating if they are especially wet from cleaning

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