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Zaxby’s Fried Mushrooms Recipe

Crispy Zaxby’s Fried Mushrooms Recipe You'll Crave Forever

This Zaxby’s Fried Mushrooms Recipe features a crunchy coating and tender inside that's perfect for appetizers.
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Prep Time 15 minutes
Cook Time 10 minutes
Buttermilk Soak Time 15 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 1 pound Fresh Mushrooms button or mini-portabella
  • 1 cup Cultured Buttermilk or regular milk mixed with vinegar
For the Coating
  • 1 cup All-Purpose Flour for the crispy coating
  • 1 teaspoon Kosher Sea Salt enhances flavor
  • 1 teaspoon Freshly Ground Black Pepper for added kick
  • 1 teaspoon Smoked Paprika adds subtle smokiness
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1/2 teaspoon Baking Soda helps with texture
For Frying
  • 2 cups Vegetable Oil for frying
To Serve
  • 1 cup Dipping Sauce such as creamy ranch or tangy ketchup

Equipment

  • heavy skillet
  • mixing bowl
  • thermometer
  • Slotted spoon
  • Paper towels

Method
 

Step‑By‑Step Instructions
  1. Start by gently cleaning your fresh mushrooms under cool water and pat them dry with a paper towel.
  2. Soak the cleaned mushrooms in cultured buttermilk for 10 to 15 minutes.
  3. In a mixing bowl, combine all-purpose flour, kosher sea salt, black pepper, smoked paprika, garlic powder, and baking soda. Mix well.
  4. Remove mushrooms from buttermilk and dredge in the flour mixture, ensuring even coating.
  5. Heat vegetable oil in a skillet to 350°F (175°C).
  6. Fry coated mushrooms in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
  7. Serve immediately with your favorite dipping sauce.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For extra crunch, consider double-coating the mushrooms by repeating the buttermilk and flour process.

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