Pour vegetable oil into a deep frying pan or pot, filling it to about 2 inches deep. Heat over medium heat until it reaches approximately 350°F (175°C).

In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of paprika powder, and ¼ teaspoon of baking powder. Whisk together until well blended.

In a separate bowl, whisk together 1 cup of milk and 2 large eggs until the mixture is smooth and well combined.

Dip each drained pickle slice into the egg mixture, ensuring it’s fully coated. Dredge the pickles in the flour mixture, pressing gently for a solid covering.

Carefully place the coated pickle slices into the hot oil, working in small batches. Fry for about 2-3 minutes, or until golden brown and crispy.

Remove the fried pickles from the oil using a slotted spoon and place onto a plate lined with paper towels to absorb excess oil. Allow to cool slightly before serving.