To a bowl combine the batter ingredients and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
To another bowl combine dredge ingredients.
Heat a deep cast iron pot with 1-2 inches of high-heat oil (like vegetable oil) to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
One by one, removed oyster mushroom bundles from batter and into the dredge and coat. Into the batter again, and one more time in the dredge, Carefully place the coated mushrooms in the hot oil and fry until golden brown and crispy. Do not overcrowd the oil. Once golden remove from oil and place on a paper towel lined cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
To make the waffles, combine soy milk and apple cider vinegar and set aside.
Make flax egg and set aside to thicken.
To a bowl combine the remaining ingredients (except the fresh chives). Add in the buttermilk and flax egg, mix until combined. Chucks are okay. Add in the chives and mix.
In a preheated waffle iron pour in about 1/3 cup of batter at a time and cook until golden brown and the steam stops. Repeat for remaining batter.
Finally mix cayenne hot sauce with maple syrup.
Construct by starting with a crispy waffle, top with muchroom chick'n and drizzle with cayenne maple syrup.
*we used vegetable oil**a flax egg is 1 tbsp ground flax seed and 3 tbsp cold water