In a deep frying pan, pour vegetable oil to cover the bottom by about an inch and heat it over medium-high heat.

In a large bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, 0.5 teaspoon each of ground black pepper, garlic powder, onion powder, and paprika powder, and 0.25 teaspoon of baking powder. Mix thoroughly.

In another bowl, whisk together 1 cup of milk and 2 large eggs until fully combined.

Dip each drained pickle slice into the milk and egg batter, then transfer to the flour mixture, pressing gently to coat.

Once the oil is hot, gently place the coated pickles into the frying pan, frying in batches for 2-3 minutes per side until golden brown.

Using a slotted spoon, remove fried pickles and place on a paper towel-lined plate to drain excess oil.

Serve warm with ranch dressing for dipping.