Pat the pickle chips very dry with paper towels and place the buttermilk in a shallow bowl.
Whisk the flour, cornmeal, paprika, garlic powder and pepper in a second shallow bowl.
Dip the pickles in buttermilk, shake off the excess and coat them lightly in the flour mixture.
Heat the peanut oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
Fry the pickles in small batches for 90 seconds to 2 minutes until golden, maintaining the oil between 335°F and 350°F.
Lift each batch with a spider, drain on a wire rack and return the oil to 350°F before adding more.
Serve the pickle chips within 5 minutes while the thin crust is crisp.
