In a deep fryer or heavy pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).

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

In a separate bowl, combine the milk and large eggs, whisking them together until fully blended.

Drain the sliced pickles thoroughly and dip each one into the wet mixture, allowing any excess to drip off. Transfer the pickles into the bowl with the dry mixture, tossing them gently to coat evenly.

Carefully add the coated pickles to the hot oil, working in small batches to avoid overcrowding the pot. Fry them for about 2-3 minutes, or until they turn a golden brown color.

Using a slotted spoon, carefully transfer the fried pickles onto a paper towel-lined baking sheet to absorb excess oil.

Once drained, arrange your crispy fried pickles on a serving platter and pair them with ranch dressing for dipping.