Fill your saucepan or dutch oven with 2"-3" of vegetable oil. Place your thermometer in the oil but not touching the bottom of the pan, bring the oil to 375°F on medium heat.

Whisk together flour, salt, black pepper, paprika, cayenne pepper, and garlic powder in a medium bowl.

In a different bowl, mix together buttermilk and egg.

Prepare pickles for frying, slicing 1/4" thick and patting with a paper towel to dry slightly.

If you want to use the dipping sauce, mix ranch, barbeque sauce, ketchup, mayonnaise, tabasco sauce, and black pepper in a small bowl until well combined. Set aside.

Once oil has heated, coat the pickle slices in the flour mixture, then the buttermilk mixture, then the flour mixture again.

Place 3-4 pickles in the oil at a time. Flip after about 90 seconds, when coating is golden brown. After both sides are browned, remove from oil with a slotted spoon and transfer to a plate lined with a paper towel.

Allow oil to return to 375°F before starting another batch.

Enjoy while still warm.