Prep time: 45 minutes
- An 12" cast iron skillet
- A Frywall splatter guard that fits (see our sizing guide)
- 3 lbs. chicken of the woods mushrooms
- 2 tbsp. salt
- 2 tbsp. paprika
- 2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1-2 cups flour
- 2 cups buttermilk
1.) Wipe any dirt from the mushroom using a towel or brush. If you need to use water, do so sparingly. If the mushroom absorbs too much water, it will complicate the dredging and frying process.
2.) Trim any dense, fibrous parts from the base of the mushroom. Cut the soft parts of the mushroom into pieces about the size of small chicken cutlets.
3.) Dip the cutlets in the buttermilk until they're well coated, and place on a baking sheet.
4.) Mix together the salt and spices, and sprinkle generously on both sides of the mushroom pieces. Dredge 5-6 pieces in the flour, pressing the flour firmly into the mushroom until it's completely covered.
5.) In a 12" cast iron skillet, heat about 1/3 inch of oil to 325-350 degrees and place the Frywall into position. Using tongs, lower the dredged mushroom pieces into the oil. Flipping them after 3-4 minutes or when they're golden brown. Fry another 2-3 minutes on the flip side. Remove the cooked pieces to a wire rack.
6.) Repeat steps 4 & 5 until all the cutlets are done.
Garnish with herbs and serve hot with your favorite dipping sauce. For a full meal, accompany with mashed potatoes and creamed spinach.
Bon appétit and happy mushroom hunting.
* Chicken of the woods, of the Laetiporus genus, are fairly common and easy to recognize. But as with any wild mushroom, you should consult an expert to positively identify any specimen you plan to eat. You can see additional images of these mushrooms on this Wikipedia page. If you're interested in learning more about edible mushrooms, this book is a great starting place.