Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray.

Pat the drained pickle slices very dry with paper towels. This is crucial for the breading to stick and crisp up.

In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.

In another shallow dish, whisk the eggs with water to create the egg wash.

In a third shallow dish, place the Panko breadcrumbs.

Dip each pickle slice first into the flour mixture, shaking off any excess. Then, dip it into the egg wash, letting any excess drip off. Finally, coat the pickle slice thoroughly in the Panko breadcrumbs, pressing gently to ensure it adheres well.

Place the coated pickle slices in a single layer on the prepared baking sheet. Lightly spray the tops of the pickles with cooking spray for extra crispness.

Bake for 10-12 minutes, then carefully flip each pickle slice. Bake for another 8-10 minutes, or until golden brown and crispy.

While the pickles are baking, prepare the ranch dip. In a small bowl, combine the Greek yogurt, milk, fresh dill, dried parsley, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasonings as needed. Chill until ready to serve.

Remove the baked pickles from the oven and let them cool slightly before serving. Serve hot with the chilled ranch dip.