1cupoil for fryingamount may vary; peanut oil is best, but other high heat oils like avocado oil work well
Lay pickle slices in a single layer on paper towels and gently press down to draw out as much moisture as possible. In a small bowl, mix together flour, cornmeal, cajun seasoning, paprika, and garlic powder. Set aside. Have buttermilk ready in a separate bowl.
Line a baking tray or cutting board with parchment paper.
Heat oil in deep skillet over medium high heat to a temperature of 375 F.
Dip pickle into buttermilk mixture, shake off excess. Then coat pickle in flour blend and shake off excess flour. Set on parchment paper. Once you have breaded all pickles, give them one more coating in the flour blend mixture before placing in the hot oil. You want them to have plenty of room to cook and not drastically reduce the temperature of the oil, so you may have to fry them in batches.
Cook pickles until golden brown, turning at least once. This should take at least 1 ½-2 minutes. Place on paper towels to drain.
Serve the fried pickles immediately so they are hot, but they are still good at room temperature.