Heat the oil to 350 in a large pot or use a deep fryer on high.
Place the pickles in a medium bowl and cover with the buttermilk. Stir the flours, salt, paprika, and cayenne together in another bowl; mix well. Take about a handful of the pickles out of the buttermilk and dredge in the seasoned flour. Shake off the excess flour and place the coated pickles in the hot grease. Be careful not to place too many pickles into the hot grease, or the pickles won’t fry up crisp. Fry the pickles until golden brown. Scoop them out with a slotted spoon and put them on the paper towels to drain.