In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.

In another bowl, beat the eggs until well combined.

Place the breadcrumbs in a third bowl.

Dip each sliced mushroom first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat with breadcrumbs. Set aside on a plate.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot (approximately 350°F).

Carefully add the breaded mushrooms to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Use a slotted spoon to remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve warm with ranch dressing for dipping.