Begin by gently wiping the mushrooms clean with a damp cloth to remove any dirt. Slice each mushroom evenly, about 1/4 inch thick.

In a mixing bowl, combine flour and seasoned salt, stirring well to distribute the seasoning evenly.

Whisk a couple of eggs in a separate bowl and dip each sliced mushroom into the egg mixture first, or toss directly in the flour mixture.

Heat vegetable or canola oil over medium-high heat until it reaches 375°F.

Carefully add the coated mushrooms in small batches to the hot oil. Fry them for about 2-3 minutes, flipping halfway through.

Use a slotted spoon to remove the fried mushrooms from the oil and place them on paper towels to absorb any excess oil.