Pour the oil in a large, deep cast-iron skillet or deep-fryer to a depth of about 2 inches. Heat the oil until it reaches 365°F (185°C) on a deep-fry or instant-read thermometer.
In a large bowl, whisk together the buttermilk and hot sauce. Add the pickle slices and gently toss to coat.
In a shallow dish, whisk together the cornmeal, flour, seasoned salt, paprika, pepper, and cayenne.
Use a fork, slotted spoon, or tongs to remove anywhere from 5 to 8 pickle slices from the buttermilk mixture and let the excess goop drip off. Then toss the pickles in the cornmeal mixture and turn each one and ensure its coated lightly and evenly. Slip the coated pickles, 1 at a time, into the hot oil, making sure not to fry too many at once since you want them to float freely rather than be crowded. Fry until the coating is golden brown, 1 1/2 to 3 minutes, depending on how lightly or darkly golden you like your fried things. Use a slotted spoon to transfer the fried pickles to paper towels to drain. Sprinkle the hot pickles with a little more seasoned salt, if desired. Repeat until all the pickles are fried. Between batches, skim and discard any large clumps of cornmeal mixture that accumulate in the oil. Also bear in mind that the most important thing about this entire process is to make absolute certain the oil returns to 365°F (185°C) before adding the next batch of pickles.
Serve the fried pickles hot. If desired, set out a dish of ranch dressing on the side for dipping.