Drain the pickles in a colander to get all the juice off.
Place the pickles in a bowl and cover them with buttermilk.
In a separate bowl, stir the flours, salt, paprika, & cayenne.
Take 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 oil. Do not place too many pickles in the oil or the pickles won’t crisp up.
Fry until golden brown.
Remove the pickles from the oil and place them on paper towels to drain. Continue frying pickles until all are done.