Clean your mushrooms by gently wiping them with a damp cloth to remove any dirt. Slice them evenly to ensure uniform cooking, about 1/4 inch thick.

Mix the coating ingredients by combining all-purpose flour, garlic powder, onion powder, salt, and black pepper in a bowl.

Dip each mushroom slice first in the flour mixture, then in the beaten eggs, and finally coat with breadcrumbs.

Heat vegetable oil in a large skillet over medium heat until shimmering, aiming for about 350°F.

Fry the mushroom slices in batches for about 3-4 minutes per side, or until golden brown and crispy.

Remove the fried mushrooms from the oil with a slotted spoon and drain them on paper towels.

Serve hot with ranch dressing on the side, ready for dipping.