Start by draining the pickle slices and patting them dry with paper towels to remove excess moisture.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another bowl, whisk together the egg and buttermilk until smooth.
Place the breadcrumbs in a third bowl.
Dip each pickle slice first into the flour mixture, coating it evenly. Shake off any excess flour.
Next, dip the floured pickle slice into the egg and buttermilk mixture, allowing any excess to drip off.
Finally, coat the pickle slice in the breadcrumbs, pressing gently to ensure they stick. Repeat with all pickle slices.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
Carefully add the breaded pickles to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown.
Use a slotted spoon to remove the fried pickles and place them on a paper towel-lined plate to drain excess oil. Serve hot.