Clean the mushrooms under cold water, slice them into ¼-inch thick pieces, and arrange on a paper towel to absorb moisture.

Set up three shallow bowls: one with flour, a second with beaten eggs, and a third with breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

Coat each mushroom slice in flour, dip in eggs, and then press into the breadcrumb mixture before arranging on a plate.

Heat about 1 inch of oil in a frying pan over medium-high heat until it reaches 350°F (175°C).

Fry the coated mushroom slices in batches for 3-4 minutes until golden-brown and crispy, turning occasionally.

Remove mushrooms with a slotted spoon and drain on paper towels. Serve immediately with ranch dressing.