Drain the pickle spears and pat them completely dry with paper towels, about 1 minute.

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt until evenly combined.

Pour buttermilk into a second shallow bowl and place it next to the dry mixture to set up your breading station.

Heat vegetable oil in a deep heavy pot to 350°F (175°C) using a candy or deep-fry thermometer, about 5 minutes.

Dip each pickle spear into the buttermilk, then dredge in the seasoned flour mixture, pressing gently to adhere.

Carefully place 8 to 10 coated pickles in the hot oil and fry at 350°F for 2 to 3 minutes, or until deep golden brown.

Use a slotted spoon or spider strainer to transfer fried pickles to a paper-towel-lined plate and immediately sprinkle with salt.

Let the pickles rest on paper towels for 2 minutes to finish cooking and drain excess oil.

Serve hot with ranch dip or sriracha mayo for dipping.