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Mix all the spices listed under Southern-style Seasoning together in a bowl and set aside
In a bowl, whisk together the milk, flour, cornstarch, and 2 tablespoons of the Southern-style seasoning until smooth.
In another bowl, combine the flour, cornstarch, and 2 tablespoons of Southern-style seasoning. Mix well to ensure an even blend for coating.
Dip each oyster mushroom first into the wet batter, making sure it is well coated.
Then, dredge the mushroom in the dry coating mixture, ensuring complete coverage.
Heat the oil in a deep fryer or large skillet to about 350°F (175°C).
Carefully add the coated mushrooms to the hot oil and fry until they are golden and crispy, about 3-4 minutes on each side.
Remove the mushrooms from the oil and place them on paper towels to drain off excess oil.
Serve the crispy mushrooms hot, accompanied by sriracha mayo for dipping.