Heat 8 cups of vegetable oil to 350 degrees in a large pot. Drain the dill pickles in a colander and then place them into a medium sized bowl with the 2 cups of buttermilk.
Place all of the dry ingredients into a bowl and mix well. Take about a handful of the pickles out of the buttermilk and dredge them in the seasoned flour.
Shake off any excess flour and place the battered pickles into the hot oil. Be careful not to place too many pickles into the hot oil at one time or the pickles won't be crisp. Fry the pickle slices until golden brown.