Drain the pickles, reserving 1/2 cup of the pickle juice, then lay the pickle slices out on paper towels to blot off excess juice. In a small bowl, combine the 1/2 cup pickle juice, egg, and 1 tablespoon of flour. Whisk well to combine and set aside.
In a shallow bowl, combine the remaining flour, pepper, garlic powder, paprika and salt, then stir to blend well.
In batches, dip the pickle slices in the egg mixture, gently tapping off the excess liquid. Then dredge in the flour-spice blend, again tapping to remove excess coating. In a medium saucepan, add oil to the depth of about 1-inch. Heat the oil over medium to medium-high heat. Fry the pickles in batches until golden-brown, about 4-5 minutes each. Transfer briefly to paper-towel lined rack. Serve warm with ranch dressing for dipping.