Heat oil in a medium-sized pot, about 3" worth. Bring to between 360 degrees F. Use a good kitchen thermometer to check the temperature.
Using a strainer, drain the jar of pickle slices. Reserve pickle juice for other uses like sauces and potato salads.
Combine flour with seasonings—dredge ⅓ of the pickle slices (both sides) in flour mixture. Tap them a little if they start to clump. Gently add the first batch to the heated oil. Fry for 2 minutes or so until they begin to brown. Don't overcook.
Promptly remove and set to drain on a wire rack. Repeat the process with the next two batches of pickles.
To serve: Place pickles in a serving dish accompanied by a bowl of dipping sauce. Or, put them in your favorite sandwich. Do not refrigerate or freeze these pickles. They are meant to be enjoyed right after frying.