Add the pickle slices to a paper towel lined plate or cutting board. Top with another paper towel and gently pat them dry.

Combine the ingredients for the seasoned flour and vegan buttermilk in 2 separate bowls.

Fill a heavy bottomed pot or high walled skillet with enough neutral flavored, high smoke point oil to cover the pickles.

Heat the oil to 375 F / 190 C (I recommend using a deep fry thermometer if possible).

Dredge the pickles in the vegan buttermilk, letting any excess batter drip off. Then add to the seasoned flour mixture and coat thoroughly, shaking off any excess flour. You can dredge more than one pickle slice at a time, but I found that I got the best results by dredging one at a time and adding them to the oil right after dredging.

Carefully add the pickle slices to the oil, dropping away from you so you don't splash hot oil on yourself. Don't overcrowd the pot, and adjust heat to stay around 375 F / 190 C

Fry until golden brown, being careful not to fry too long as you can dry out the pickles. Mine took about 3 - 4 minutes usually. Let the fried pickles rest on a wire rack lined baking sheet.

I recommend letting them rest for 10 minutes or so. The pickles will be very HOT, so have patience so you don't burn your mouth.