Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F.
In a shallow bowl, mix the flour with garlic powder, onion powder, salt, and pepper.
In another bowl, beat the eggs.
Place the breadcrumbs in a third bowl.
Dip each mushroom into the flour mixture, shaking off any excess.
Then, dip the mushroom into the beaten eggs, allowing any excess to drip off.
Finally, coat the mushroom in breadcrumbs, pressing gently to adhere.
Carefully place the mushrooms in the hot oil, frying in batches to avoid overcrowding.
Fry until golden brown and crispy, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Season with a little extra salt if desired.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the flour mixture. If you’re cooking for little ones or picky eaters, consider using panko breadcrumbs for an extra-crispy texture they might enjoy. You can also experiment with different herbs, like adding a teaspoon of dried thyme or oregano to the flour for a more aromatic flavor. For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives.
