Start by draining the pickle slices. This helps avoid excess moisture, which can make your batter soggy. Place them on a paper towel to absorb any remaining liquid.

In a large bowl, combine the all-purpose flour, garlic powder, smoked paprika, black pepper, and salt. If you're feeling adventurous, add hot sauce to this mix for a spicy kick. In another bowl, pour in the cultured buttermilk. Dip the drained pickle slices into the buttermilk, making sure they’re fully coated.

Once the pickles are well-coated in the buttermilk, transfer them to the flour mixture. Toss them around gently until the pickles are entirely covered in the seasoned flour. This is where the magic happens.

In a deep pot or frying pan, heat vegetable oil over medium-high heat. You want enough oil for deep frying—about 2 inches depth. You can test the oil's temperature. Drop a small piece of batter in it; if it sizzles, you’re ready to fry.

Carefully place the coated pickles in hot oil. Fry until they turn golden brown, which should take about 2-3 minutes per side. Make sure not to overcrowd the pan, or they won’t get that lovely crunch.

Once fried, use a slotted spoon to remove the pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately, preferably with a side of ranch or spicy dipping sauce.