Ingredients: 1 lb oyster mushrooms or vegan chick’n pieces; 1½ cups unsweetened soy milk; 1 Tbsp apple cider vinegar; 1½ cups flour; ½ cup cornstarch; and oil for frying.
For the Nashville hot glaze, combine ⅓ cup hot frying oil, 1–2 Tbsp cayenne pepper, 1 Tbsp brown sugar, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp chili powder, and ½ tsp salt.
Carefully whisk everything together while the oil is still hot. Brush or spoon the fiery mixture generously over the freshly fried chick’n.
Serve Nashville-style on white bread with dill pickle slices. For a milder version, start with 1 tablespoon cayenne; for serious heat, increase it to 2–3 tablespoons.