Lay the pickle slices on a baking sheet lined with a paper towel, and gently pat them dry using another paper towel. Set them aside.

Pour approximately 2 inches of vegetable oil into a deep skillet, and heat it over medium-high heat until it reaches 350°F. Use a thermometer to monitor the oil temperature for consistent frying.

Combine the flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder in a mixing bowl, and whisk until fully blended.

In a separate bowl, beat together the milk and eggs until the mixture is smooth.

Coat 5-6 pickle slices by dredging them first in the dry mixture, then dipping them in the wet mixture, and finally coating them again in the dry mixture.

Carefully place the coated pickles into the hot oil and fry them for 1-2 minutes, flipping halfway through, until golden and crisp.

Remove the fried pickles using a slotted spoon and drain any excess oil by placing them on a paper towel-lined plate.

Repeat the breading and frying process with the remaining pickle slices.

Serve immediately, garnished with chopped parsley and accompanied by ranch dressing, if desired.