Begin by draining the sliced pickles in a colander to remove excess brine. Pat them dry gently with paper towels.

In a large mixing bowl, whisk together all-purpose flour, salt, ground black pepper, garlic powder, onion powder, paprika, and baking powder.

In a separate bowl, vigorously whisk together milk and large eggs until fully blended. Set both bowls close for coating process.

Take each pickle slice and first dip it into the egg mixture, then transfer it to the seasoned flour mixture.

In a deep skillet, pour enough vegetable oil to cover the bottom and heat it over medium-high heat to around 375°F.

Carefully add the coated pickles to the hot oil in batches, fry for about 2-3 minutes on each side until golden brown.

Once all your Fried Pickles are done, serve them hot alongside your favorite ranch dressing for dipping.