Chicken Fried Hen of the Woods


1 10-Ounce Sandwich

Prep Time

20 Minutes


Recipe Preparation

  1. Preheat a fryer to 350 degrees F and your broiler or salamander to high heat.
  2. Process the hen of the woods or maitake mushrooms into smaller florets held together at its base and reserve in a deli container or a sheet tray as you prepare the breading process.
  3. For the breading process, gather a small stainless steel bowl, and two sheet trays.
  4. In the stainless steel bowl, whisk together the buttermilk and the egg until fully combined and smooth.
  5. In one of the sheet trays, mix together the chicken breader, the buffalo seasoning & the salt. To bread the mushrooms use the one hand wet, one hand dry technique. Start by placing the mushrooms in the breader mixture & fully coat them liberally, ensuring all its gaps and crevices are coated. Allow the mushrooms to sit in this mixture for 5 minutes.
  6. Using your designated wet hand, add the mushrooms to the buttermilk/egg mixture ensuring they are fully submerged & coated. Then one at a time place them back into the breading mixture.
  7. Using your designated dry hand, coat the mushrooms with the breader and slightly press it into the mushrooms ensuring the adhesion.
  8. Place the now double dredged mushroom on a clean sheet tray in preparation for frying.
  9. Meanwhile, use the pan spray to coat the inside (cut side) of the buns & toast under the broiler or salamander for 30 to 60 seconds until toasted and golden brown.
  10. Remove and reserve for the plate up.
  11. Gather a half sheet tray lined with a roasting rack and bring that and the tray of mushrooms to the fryer.
  12. Add the mushrooms to two baskets inside the fryer, and fry, turning over as needed with a spider for 4 minutes or until they are golden brown.
  13. Remove from the fryer and transfer to a stainless steel mixing bowl. Season immediately with salt and pepper. Then place the mushrooms in single layers on top of the roasting rack to stay crisp.
  14. To plate, spread 1/2 ounce of the Alabama white sauce on each toasted part of the Hawaiian bun. Next, add the shredded lettuce to the bottom bun portion, followed by the pickled slices.
  15. Add the fried mushrooms on top of the pickles, followed by the American cheese and then the top bun. Cut in half if desired and plate accordingly.
  16. Serve immediately.

This recipe originally appeared in the Gordon Food Service Foodscape publication.

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