Ingredients
Method
Preparation
- Combine the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix until evenly blended.
- Pat mushroom slices dry with paper towels. One by one, dredge slices in the seasoned flour, shaking off excess.
- Press each floured slice into the breadcrumbs so it’s well coated all over. Put finished pieces on a tray while you heat the oil.
Cooking
- Pour oil into a frying pan to a depth of about 1/4 to 1/2 inch. Heat over medium until shimmering; test with a breadcrumb — it should sizzle on contact.
- Fry mushrooms in a single layer, in batches, without crowding the pan. Cook 3–4 minutes per batch, flipping once, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.
Serving
- Serve warm with ranch dressing on the side.
Nutrition
Notes
Cool any leftovers to room temperature, then store in an airtight container in the refrigerator for up to 2 days. To re-crisp, bake on a wire rack at 375°F (190°C) for 8–10 minutes or air-fry at 350°F (175°C) for 3–5 minutes. Avoid microwaving as it makes the coating soggy.