Pour the oil into a heavy-bottomed saucepan, filling no more than one-third of the pot’s capacity. Place over medium heat and bring to a temperature of 350°F (175°C). Use a kitchen thermometer to confirm the temperature, or test by dropping a breadcrumb into the oil—it should sizzle and rise to the surface.

Set out three shallow bowls.

Bowl 1: Place the all-purpose flour.

Bowl 2: In a separate bowl, whisk together chickpea flour and plant-based milk until a smooth batter forms.

Bowl 3: In the final bowl, combine panko breadcrumbs, garlic granules, onion granules, mixed herbs, smoked paprika, and salt.

Using a clean kitchen towel, pat the mushrooms dry to ensure the coating adheres properly.

Dredge each mushroom in the all-purpose flour, tapping off the excess.

Dip the floured mushroom into the chickpea batter, allowing any excess to drip off.

Roll the mushroom in the seasoned panko mixture, gently pressing to ensure the coating adheres well.

Place the coated mushrooms on a plate or tray in preparation for frying.

Verify the oil is hot by testing with a breadcrumb. Fry the mushrooms in small batches of 3 to 4 at a time to avoid overcrowding. Cook for approximately 2 to 3 minutes per side, turning with tongs, until they are uniformly golden and crisp. Monitor the oil temperature between batches.

Transfer the fried mushrooms to a wire rack or a tray lined with paper towels to drain any excess oil. To keep them warm and crisp while frying the remaining batches, place them in a preheated oven set to 200°F (95°C).

In a small mixing bowl, combine vegan mayonnaise, chopped chives, and freshly squeezed lemon juice. Season to taste with salt and pepper. Mix until well blended. Adjust lemon or seasoning based on preference.

Arrange the crispy garlic breaded mushrooms on a serving platter. Garnish with additional chives if desired. Serve immediately alongside the lemon-chive dip.