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This Southern-style chicken fried mushrooms recipe delivers the perfect balance of crispy, celery-crusted mushrooms and tender buttermilk-fried chicken—just like Brown's famous dish. 💛 The secret lies in double-frying the mushrooms for that signature crunch while keeping the chicken juicy and golden. I perfected this technique during my time in Charleston, where fried mushrooms are a staple at every Southern table.
The magic happens in the celery crust—fresh celery, buttermilk, and a touch of cayenne create a coating that's both crispy and slightly tangy. For the chicken, buttermilk marinating ensures tender meat with a light, airy crust. This dish isn't just about the fried elements; it's about the harmony of textures and flavors that make every bite unforgettable.
What you'll end up with is a plate that looks as impressive as it tastes: golden, crispy mushrooms with yogurt streaks cutting through the richness, paired with perfectly fried chicken that stays juicy inside. The combination of celery's sharp bite, the tangy yogurt, and the buttermilk's creaminess creates a flavor profile that's distinctly Southern yet refined.
Serve with classic sides like creamy mashed potatoes, fluffy biscuits, or a simple green salad to round out the meal. This recipe is perfect for a cozy family dinner or a special occasion where you want to impress with a dish that feels both comforting and elevated. Let's get cooking!
Ingredients for brown's chicken fried mushroom
Celery, buttermilk, and crispy mushrooms—just like Brown's iconic dish. Grab these staples for Southern comfort at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Large, whole, stems trimmed |
| Celery Stalks 🧅 | 3 whole | Fresh, finely chopped |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For coating mushrooms |
| Plain Yogurt 🥛 | ½ cup | Full-fat, for streaks |
| Large Eggs 🥚 | 2 whole | Beaten for dredging |
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on, pounded even |
| Vegetable Oil 🫒 | 3 cups | For frying (peanut oil preferred) |
| Cayenne Pepper 🌶️ | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Unsalted Butter 🧈 | 2 tbsp | Melted for yogurt streaks |
The mushrooms are the star, so pick large white buttons—they hold up best to double-frying. Trim the stems but keep them whole for that classic look. For the celery crust, fresh is non-negotiable—the grocery store pre-chopped stuff won't give you the same texture. I always grab a bunch from Trader Joe's or my local farmers market. The buttermilk? Full-fat only—it makes all the difference in that tender, airy crust. If you're in a pinch, mix powdered buttermilk with a splash of milk, but it won't be quite the same.
No buttermilk? Substitute with equal parts milk and vinegar, let it sit 5 minutes. For the yogurt streaks, Greek yogurt works too—just thin it slightly with water. Running out of cornstarch? All-purpose flour at double the amount does the trick, though the coating won't be quite as crispy. The cayenne is key for that signature kick—start with half a teaspoon and adjust to taste. And if you're feeling fancy, swap the vegetable oil for peanut oil—it's got a higher smoke point and adds a subtle nutty flavor that pairs perfectly with the mushrooms.
Keep the mushrooms and chicken in the fridge until ready to fry—no more than 2 hours ahead or they'll get soggy. The celery crust mix (buttermilk, flour, spices) can be prepped 1 day ahead and stored in the fridge. For the yogurt streaks, melt the butter first, then mix with yogurt right before serving—it should be thick but pourable. This dish reheats beautifully—just pop it in the oven at 350°F for 10 minutes to revive that crispy texture. Leftovers? Store in an airtight container for up to 3 days, but honestly, it's best fresh.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this recipe because it’s all in one skillet—no messy bowls or extra pans. Slice those mushrooms and celery, dip them in the buttermilk-yogurt mix, then fry until golden. That’s it. The cleanup? Barely there.
- Crispy-Creamy Magic: Here’s what sold me—the buttermilk and yogurt combo creates this perfect balance: a shatteringly crisp exterior with a tender, almost custardy center. Not too heavy, not too light—just right.
- Budget Crowd-Pleaser: Between us, mushrooms are cheaper than chicken, and this recipe stretches to feed four (or five if you’re feeding teenagers). I’ve made it for game nights, potlucks, and even as a side for my picky-eater brother-in-law—he still asks for seconds.
- Leftovers That Shine: The best part? These fried mushrooms reheat like a dream—crispy again in the air fryer or just warmed in a pan. I keep a batch in the fridge for lazy mornings or when I’m too tired to cook. (Yes, even on a Tuesday night.)
Step-by-step instructions for celery-crusted fried mushrooms
This Southern-style recipe delivers crispy, golden mushrooms with a celery-crusted crunch and tangy yogurt drizzle.
👨🍳 Step 1: Prepare the Celery-Crusted Coating
In a large bowl, combine the 1 cup all-purpose flour, 2 tbsp cornstarch, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp cayenne pepper. Whisk until evenly distributed—this is your crispy crust foundation. In a separate bowl, finely chop the 3 whole celery stalks (you should have about ½ cup chopped celery) and fold them into the flour mixture. The celery adds that signature crunch and fresh flavor that makes these different from ordinary fried mushrooms.
Here's the thing—don't skip the cornstarch. It's what creates that ultra-crispy texture we're after. I like to use a food processor for the celery chopping to get an even, fine texture that blends perfectly with the flour. If you're doing it by hand, chop it as finely as possible so it distributes evenly.
🍳 Step 2: Create the Yogurt Dredge and Fry Setup
In another bowl, beat the 2 whole large eggs until just combined. In a third bowl, mix the ½ cup plain yogurt with the 2 tbsp melted unsalted butter. This yogurt mixture is what gives these mushrooms that signature tangy drizzle. Set up your frying station by heating 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it's crucial to maintain this exact heat for even frying.
I use peanut oil for its high smoke point, but vegetable oil works fine. The key is keeping that oil temperature steady. If it gets too hot, your mushrooms will burn before they crisp. If it's too cool, they'll absorb oil and turn greasy. Test the oil by dropping in a small piece of bread—it should sizzle and turn golden in about 30 seconds.
🍄 Step 3: Fry the Mushrooms to Golden Perfection
Clean the 1.5 lb white button mushrooms thoroughly with a damp paper towel, removing any dirt from the caps. Working in batches to avoid overcrowding, dip each mushroom in the egg wash, letting any excess drip off, then coat thoroughly in the celery-flour mixture. Press the coating gently onto the mushrooms so it adheres well—this ensures maximum crunch. Fry for 3-4 minutes per side until they're deep golden brown and crispy.
Don't be tempted to flip too early. You'll know they're ready when the coating turns a rich golden color and the mushrooms release easily from the oil. As they fry, the oil will bubble vigorously—this is normal. Use a slotted spoon to transfer the fried mushrooms to a paper towel-lined plate to drain excess oil. The mushrooms will be piping hot, so work quickly but carefully.
🥘 Step 4: Assemble with Tangy Yogurt Streaks
While the mushrooms are still hot, drizzle them with the yogurt mixture using a squeeze bottle or spoon. The heat from the mushrooms will make the yogurt slightly runny, creating those beautiful streaks that make this dish so special. Toss gently to coat, being careful not to break the crispy crust. Serve immediately while the mushrooms are at their crispiest, with extra yogurt drizzle on the side for dipping.
Here's where it gets fun—these mushrooms are best served right away when the crust is at its peak crunch. If you need to hold them for a few minutes, tent them loosely with foil to keep them warm. For extra flavor, sprinkle with additional black pepper or a pinch of cayenne pepper right before serving. The contrast of the crispy exterior with the creamy yogurt interior is what makes this dish so addictive.
Pro Tips For Making Brown'S Chicken Fried Mushroom
- Dry the Mushrooms Thoroughly: Pat those sliced mushrooms with paper towels—really press between layers—before dredging. I learned this the hard way when my first batch came out soggy instead of crispy. Wet mushrooms absorb the buttermilk-yogurt mix like a sponge, and that’s a one-way ticket to greasy, uneven coating.
- Use Room-Temp Buttermilk: Take the buttermilk out of the fridge 30 minutes before dipping. Cold buttermilk makes the coating clump and stick, and you’ll end up with gloppy, uneven batter. Room temperature also lets the acid in the buttermilk tenderize the mushrooms better—trust me, it’s worth the wait.
- Fry in Small Batches: Don’t crowd the pan—this isn’t a buffet line. Overloading drops the oil temperature, and your mushrooms will steam instead of fry. Two or three at a time is ideal; they’ll turn golden faster and stay crispy. (Yes, it means two trips to the fryer, but it’s worth it.)
- Add a Pinch of Salt to the Flour: Toss in ¼ teaspoon of salt with the flour before dredging. The mushrooms soak up so much liquid that the seasoning gets diluted—this guarantees they’re not bland. It’s a tiny tweak, but it makes a real difference, especially if you’re skipping the celery salt on top.
Troubleshooting great brown's chicken fried mushroom
Mushroom Crust Too Soggy
If your celery crust isn't crispy enough, it's likely due to moisture in the mushrooms or oil temperature issues. Pat the mushrooms extra dry with paper towels before frying—they should be nearly bone-dry. Also, ensure your oil is at 350°F—any lower and the coating will absorb oil instead of crisping. I've found that peanut oil handles high heat better than vegetable oil for this purpose. 💡
Chicken Staying Raw Inside
For the chicken, the key is proper marinating and frying technique. Make sure your 1.5 lb chicken thighs are pounded to an even ½-inch thickness for consistent cooking. Fry them at 350°F for 5-6 minutes per side until the internal temperature reaches 165°F. Using a meat thermometer is non-negotiable here—guessing leads to undercooked chicken. I like to double-fry mine: first at 325°F for 3 minutes, then increase to 375°F for 2-3 minutes to get that perfect crust. 🍗
Yogurt Streaks Too Thin
The yogurt mixture needs to be at the right consistency—thick enough to cling but thin enough to streak. Your mixture should be like heavy cream: pourable but not watery. If it's too thick, whisk in 1 tsp warm water at a time until it reaches the right consistency. For extra richness, I sometimes add 1 tsp lemon juice to the yogurt mixture before drizzling—this adds a subtle tang that cuts through the richness beautifully. 🥛
Oil Smoking Too Much
If your oil starts smoking excessively, it's either too hot or the wrong type. Immediately reduce the heat and let it cool slightly before continuing. For future fries, use peanut oil or avocado oil, both of which have higher smoke points than vegetable oil. Never exceed 375°F for frying—any hotter and you risk burning your food. I keep a small bowl of ice water nearby to quickly cool the oil if needed. 🔥
Celery Not Crunchy Enough
The celery in your crust should be finely chopped and fresh—no substitutions here! If your celery isn't providing enough crunch, try pulsing it in a food processor for 3-4 seconds to get an even finer texture. Another trick I learned in Charleston is to add 1 tbsp crushed cornflakes to the flour mixture before frying—this adds an extra layer of crunch that makes all the difference. 🧅
Frying in Batches Gone Wrong
Overcrowding the pan is the #1 mistake when frying in batches. Leave at least 1 inch of space between mushrooms or chicken pieces to maintain proper oil temperature. If you're frying both mushrooms and chicken together, do them separately—mushrooms cook faster and need less time. I use a 12-inch cast iron skillet for mushrooms and a 10-inch for chicken to avoid overcrowding. 🍳
Nutrition facts
Frequently asked questions
Why does Brown's recipe use celery in the crust?
The celery isn't just for flavor—it creates that signature crunch that makes these mushrooms special! Finely chopped celery adds texture while balancing the richness with its fresh, slightly bitter bite. In Charleston kitchens, we call it the "secret weapon" for keeping the crust crispy longer than plain flour alone.
Can I make this recipe ahead of time?
Yes, but with a few key adjustments. Prep the celery crust mix 1 day ahead and store it in the fridge. For the mushrooms, fry them just before serving—they lose crispiness if reheated. The yogurt drizzle should be made fresh to maintain its tangy consistency. Pro tip: Keep fried mushrooms warm in a 200°F oven for up to 15 minutes if you need to hold them briefly.
What's the best way to serve these with chicken?
Pair them with buttermilk-fried chicken thighs for a classic Southern combo! Serve over creamy mashed potatoes or alongside warm biscuits. For extra flair, drizzle both dishes with the yogurt mixture. The crispy mushrooms and tender chicken create a perfect textural contrast that's impossible to resist.
How do I get the yogurt streaks to look professional?
Use a squeeze bottle for clean, even streaks—this is chef Sarah's secret! The mixture should be thick like heavy cream but still pourable. For extra shine, chill the yogurt mixture for 30 minutes before using. Work quickly after frying while the mushrooms are still hot to create those beautiful runny streaks that make the dish look restaurant-worthy.
Can I use this recipe with other vegetables?
While mushrooms are traditional, you could experiment with zucchini or eggplant—just slice them ½-inch thick and fry until tender-crisp. For best results, stick with vegetables that hold up to frying well. The celery crust works particularly well with hearty vegetables that can stand up to the crispy coating.