Prepare the Mushrooms:

1. Pat the cleaned mushrooms dry with paper towels.
2. In a shallow dish, mix together the flour, garlic powder, paprika, onion powder, salt, and pepper.

Set Up the Breading Station:

1. In one shallow dish, whisk together the eggs and milk.
2. In another shallow dish, place the breadcrumbs.

Bread the Mushrooms:

1. Coat each mushroom in the seasoned flour, shaking off any excess.
2. Dip the floured mushroom into the egg mixture, then roll it in the breadcrumbs, pressing gently to adhere.
3. Repeat with all mushrooms.

Fry the Mushrooms:

1. Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the breaded mushrooms in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
3. Remove and drain on paper towels.

Make the Cool Ranch Dip:

1. In a small bowl, mix together the sour cream, mayonnaise, dried parsley, dried dill, garlic powder, onion powder, dried chives, lemon juice, salt, and pepper.
2. Stir until well combined and adjust seasoning to taste.

Serve:

1. Serve the crispy fried mushrooms hot with a side of Cool Ranch Dip for dipping.