Line a large baking sheet with paper towels. Set aide.
Meanwhile, thoroughly drain and pat dry the pickles.
In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
In a separate bowl, whisk together the buttermilk and eggs.
Toss the pickle chips with 1/4 cup of the dry seasoned flour-cornmeal mixture. Dip the flour coated pickle slices in the buttermilk egg wash then into the dry coating.
Heat 5-inches of oil in a heavy bottomed pot to 350°F.
Drop breaded pickles into the oil separately. Cook for 2-3 minutes until golden on both sides, gently turning as needed. Repeat cooking in batches. Maintain the oil temperature around 350-360°F for best the results.
Remove with a slotted spoon to paper towel lined baking sheet to drain. Seasoning lightly with salt or additional Creole seasoning immediately.
Serve with the Creole dipping sauce on the side.
To prepare the sauce in advance: Place all of the dipping sauce ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 1/2 cups)