In food processor, pulse FRITOS^® Original Corn Chips until lightly crushed.

Cut tomatillos into 1/4-inch thick slices; set aside.

In shallow bowl, whisk together flour and ranch seasoning mix. In separate shallow bowl, whisk together egg and milk. Place crushed corn chips in third bowl.

One at a time, dredge each tomatillo slice in flour mixture, then dip in egg mixture and coat well in crushed corn chips. Transfer to parchment paper–lined baking sheet.

Pour enough oil to come 1/2-inch up side of skillet; heat over medium heat until instant-read thermometer reads 350°F. Working in 4 batches, fry breaded tomatillos for 2 to 3 minutes or until crispy and golden. Transfer to paper towel–lined plate to drain.

Garnish with chives. Serve immediately with ranch dressing for dipping.