Crispy Fried Mushrooms: A Golden, Crunchy Delight

Clean the mushrooms with a damp cloth or paper towel. Trim the stems if necessary. Set aside.
Prepare the Coating:

In one shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Stir until evenly mixed.
In another shallow dish, whisk the egg and buttermilk together until smooth.
In a third shallow dish, place the breadcrumbs. If you want an extra crunchy coating, use panko breadcrumbs.
Coat the Mushrooms:

Dip each mushroom into the flour mixture, coating it evenly. Next, dip the floured mushroom into the egg mixture, allowing any excess to drip off. Then, coat the mushroom in the breadcrumbs, pressing lightly to ensure the crumbs stick well.
Fry the Mushrooms:

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. You’ll need enough oil to cover at least half of the mushrooms.
Once the oil reaches 350°F (175°C), carefully drop the breaded mushrooms into the hot oil in batches. Do not overcrowd the pan. Fry the mushrooms for about 2-3 minutes or until golden brown and crispy.
Using a slotted spoon, remove the mushrooms and place them on a paper towel-lined plate to drain excess oil.
Serve:

Serve the crispy fried mushrooms immediately while they’re hot and crispy. Pair with your favorite dipping sauce, such as ranch dressing, marinara, or a tangy aioli.
Serving and Storage Tips: