Restaurant-Style Fried Pickles
Drain the juice out of the jar of pickles into a measuring cup, and add enough water to equal 1 cup of liquid. Whisk the liquid in a bowl with the 1/2 cup ranch dressing, egg and cornstarch and flour.
In a separate bowl, combine the breadcrumbs and envelope of dry ranch dressing.
Place pickles in a single layer on paper towels and place more paper towels on top to dry the pickles as much as possible. Heat 1/2 inch of vegetable oil in a large, deep skillet over medium-high heat. Dip pickles in batter, then breadcrumbs, then oil. Allow pickles to cook in the oil until they float to the top and become golden in color. Remove onto dry paper towels with a slotted spoon. Serve warm, with ranch dipping sauce.