I start by cleaning the mushrooms with a damp cloth. Then I pat them dry completely so the coating sticks well.

In one bowl, I mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, I whisk eggs with milk until smooth.

I dip each mushroom into the egg mixture first. Then I roll it in the seasoned flour mixture. I make sure every mushroom is well-coated.

I heat oil in a pan over medium heat. I fry the mushrooms in batches for 2 to 3 minutes until golden and crispy.

I remove the mushrooms using a slotted spoon. Then I place them on paper towels to drain excess oil. They are best served hot.