Pour vegetable oil into a deep fryer or a heavy-bottomed pot. Heat the oil to 350°F (175°C). Make sure you have enough oil to fully submerge the pickles.
Drain the dill pickles from the jar and pat them dry with paper towels. This will help the batter stick better to the pickles.
In three separate shallow bowls, place the flour in one, buttermilk in another, and breadcrumbs mixed with paprika, garlic powder, and onion powder in the third bowl.
Take each pickle and dip it first in the flour, then into the buttermilk, and finally coat it with the seasoned breadcrumbs. Make sure each pickle is evenly coated at each stage.
Carefully place the coated pickles into the hot oil using tongs. Fry them in batches to avoid overcrowding the fryer. Fry the pickles for about 2-3 minutes, or until they are golden brown and crispy.
Once the pickles are fried to your desired level of crispiness, remove them from the oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain off any excess oil.
While the pickles are still hot, you can sprinkle them with a bit of salt or additional seasoning if desired.
Serve the fried pickles hot with your favorite dipping sauce, such as ranch dressing or spicy mayo. Enjoy!