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Crispy Air-Fried “Chicken” & Waffles with Hot Maple Syrup

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A soulful, plant-based take on chicken and waffles! These crispy oyster mushrooms and mashed potato waffles support hormone balance and anti-inflammatory living.

Ingredients

Scale

For the Air-Fried Oyster Mushrooms

1 cup non-dairy milk (soy or almond)

1 tbsp apple cider vinegar or lemon juice

1/4 cup rice flour

1/2 tsp salt

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1/4 tsp black pepper

Light oil spray or brush of oil

King oyster mushrooms, sliced lengthwise

 

For the Mashed Potato Waffles

5 lbs. Yukon gold potatoes, peeled and diced

2/3 cup vegan butter

2–2 1/2 tsp salt, divided

1/2 tsp ground black pepper

2/3 cup finely chopped chives

1 cup vegan cheddar cheese, shredded

 

For the Hot Maple Syrup

2/3 cup pure maple syrup

1 tbsp sriracha

Instructions

Step 1:

  • Prepare the Air-Fried Oyster MushroomsMake the Vegan Buttermilk:  
Mix non-dairy milk with apple cider vinegar or lemon juice. Let it sit to curdle. Stir in rice flour and salt.
  •        Soak the Mushrooms:
  Submerge mushroom pieces in the buttermilk mixture for 30 minutes.
  •       Make the Crispy Coating:
  In a bowl, combine all-purpose flour, panko, garlic powder, onion powder, paprika, thyme, pepper, and salt.
  •       Coat the Mushrooms:
  Shake excess liquid off each mushroom, then dredge in the coating mixture.
  •      Air Fry:
  Brush lightly with oil and place mushrooms in a single layer in the air fryer.  Air fry at 350°F for 15 minutes.  Flip, raise temp to 390°F, and cook 4 more minutes, until crispy and golden

 

Step 2: Make the Mashed Potato Waffles

·      Cook the Potatoes:
Boil potatoes until fork-tender (about 20 minutes). Drain well.

·      Mash:
Add butter, salt, and pepper. Mash until smooth.

·      Add Flavor:
Stir in chives and vegan cheddar.

·      Waffle Time:
Preheat waffle iron. Spread a layer of mashed potatoes evenly.
Cook 10 minutes or until golden and crispy. Cool on a rack to maintain crispiness.

 

Step 3: Make the Hot Maple Syrup

·      Heat maple syrup and sriracha in a small saucepan over low heat until warm.

 

Step 4: Assemble & Serve

·      Place a mashed potato waffle on each plate.

·      Add crispy air-fried oyster mushrooms.

·      Drizzle generously with hot maple syrup.

·      Serve immediately for maximum crispiness.

Notes

Substitutions

·      Gluten-free: Swap all-purpose flour for a gluten-free blend and use gluten-free panko.

·      No sriracha: Try hot honey-style maple syrup using cayenne instead.

·      No vegan cheese: You can omit or use nutritional yeast for a cheesy flavor.

 

Make-Ahead Tips

·      Mashed potato waffles can be frozen and reheated in the toaster oven.

·      Coat mushrooms ahead of time and refrigerate for up to 24 hours before air frying.

 

Storage Instructions

·      Mushrooms: Best eaten fresh, but you can reheat in the air fryer for 5–6 minutes.

·      Waffles: Refrigerate up to 4 days or freeze up to 2 months.

Find it online: https://plantpowereddocta.com/2026/02/02/crispy-air-fried-chicken-waffles-with-hot-maple-syrup/