Mix together your dipping sauce (options above). Prepare a paper-towel lined surface.
For preparing pickles:
Drain all liquid from pickle jar. Lay pickles out between layers of paper towels. Pat dry. If pickles are too soggy and wet, the breading will not stick.
In a medium bowl, whisk flour, salt, pepper, paprika, cayenne pepper, and garlic powder.
In a separate bowl, whisk together buttermilk, egg, and hot sauce.
Working 3-4 slices at a time, coat pickles in flour mixture, gently shaking off excess. Dip in buttermilk-egg mixture, then coat with flour mixture again. Shake off excess flour.
When ready to fry pickles:
Fill a large pot with oil, for frying (about 2-3 inches deep). Set to medium heat.
To test oil readiness, flick a bit of flour into the hot oil. If it sizzles, your oil is ready. Lower heat to medium-low.
Carefully drop 3-4 pickles at a time into the oil. Fry about 90 seconds on each side, until light golden brown.
Using a slotted spoon or strainer, remove pickles from oil. Place on a paper towel lined surface.
Serve pickles warm with your desired dipping sauce.