Nashville Hot Chicken-Style Mushrooms
In a 4-quart saucepan over medium heat, add enough oil to fill halfway. You want the oil temperature to be 350 degrees. Prepare the rest of the ingredients while the oil heats up. In a small bowl, mix together the paprika, cayenne, pepper, salt, garlic, and sugar and set aside. In a large bowl, whisk together the yogurt, milk, egg, and half of the spice mixture. Carefully toss the mushrooms in the yogurt and egg mixture and allow them to rest in the fridge for 10 to 15 minutes.
Using a food thermometer, check to make sure your oil is at 350. Add the remainder of the spices to a large food storage bag along with the flour. Shake to incorporate. Remove the mushrooms from the yogurt and egg mixture and add them to the bag. Carefully move the mushrooms around to coat with the flour mixture.
Shake off any excess flour. Carefully add the flour coated mushrooms to the oil. Cook for 8 to 10 minutes or until golden and crispy. Drain on paper towels. Serve on bread garnished with pickles.