Begin by draining the dill pickle slices and patting them dry with paper towels to remove excess moisture. This helps the batter stick better.

In a shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Mix well to ensure that all the dry ingredients are evenly distributed.

In another bowl, whisk together the eggs and buttermilk until well combined.

Heat vegetable oil in a deep skillet or fryer over medium-high heat. The oil should be about 350°F (175°C) for frying.

Dip each pickle slice into the egg and buttermilk mixture, allowing any excess to drip off. Then coat the pickle slice in the flour and cornmeal mixture, pressing gently to ensure an even coating.

Carefully place the coated pickle slices into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.

Once cooked, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve the fried pickles warm with your favorite dipping sauce, such as ranch dressing or spicy mayo.