Crispy Fried Mushrooms with Cool Ranch Dip

Clean the mushrooms and trim the stems. Pat them dry with a paper towel to remove any excess moisture.
Set Up the Breading Station:

In one shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.
In another shallow dish, beat the eggs.
In a third shallow dish, place the panko breadcrumbs.
Coat the Mushrooms:

Dip each mushroom in the flour mixture, coating it evenly. Then, dip it into the beaten eggs, and finally, coat it with the panko breadcrumbs, pressing gently to ensure an even coating. Repeat with all the mushrooms.
Fry the Mushrooms:

Heat the oil in a large frying pan over medium-high heat. Once the oil is hot (about 350°F), carefully place the breaded mushrooms into the pan, cooking in batches to avoid overcrowding.
Fry the mushrooms for 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Make the Cool Ranch Dip:

In a small bowl, combine the sour cream, mayonnaise, ranch seasoning mix, lemon juice, and fresh chives (if using). Stir until smooth and well combined. Chill in the fridge until ready to serve.
Serve:

Serve the crispy fried mushrooms hot, with the cool ranch dip on the side for dipping.
Serving and Storage Tips