Drain and cut up the pickles into thin slices. (Or make it easy and buy the dill pickle chips already sliced in the jar.)

Pat dry the pickle slices in small batches. This step is very important if you want your batter to adhere correctly. Set aside.

In a medium mixing bowl combine all of the dry beer batter ingredients. Slowly whisk the beer into the dry ingredients until the whole beer is mixed in and batter is thick.

Mix all of the flour dredge ingredients in a separate bowl.

Line a plate with paper towels for pickles to drain on when done frying.

In a medium skillet pour enough oil to cover about 1 inch. Heat on medium high heat.

Drop pickles in beer batter in small batches (as to not overcrowd the pan while cooking). Toss and coat well.

Then, take pickles from the beer batter and put them in the flour dredge. Toss and coat well.

Place breaded pickles into pan and fry on both sides until golden brown. Transfer to paper towels to drain excess oil.

While pickles are cooking, mix all ingredients for ranch dipping sauce and refrigerate until all pickles are done cooking. Enjoy!