In a large mixing bowl, combine all-purpose flour, cornmeal, paprika, onion powder, garlic powder, salt, and pepper. Whisk dry ingredients together. Gradually pour in buttermilk while stirring until a smooth batter forms.

Wearing gloves, slice jalapeños into rounds, discarding stems. Remove seeds and membranes for a milder taste. Aim for uniform thickness of about ¼ inch.

Dip each jalapeño slice into the prepared batter, ensuring fully coated. Shake off excess batter before transferring to a plate.

In a heavy-bottomed frying pan, heat about 1-2 inches of oil over medium heat. Test oil's readiness by dropping in a small amount of batter; it should sizzle.

Place batter-coated jalapeños into hot oil, avoiding overcrowding. Fry for 3 to 4 minutes on each side or until golden brown.

Remove jalapeños from oil and place on a plate lined with paper towels to absorb excess oil.

Serve warm with homemade ranch dressing or your favorite dipping sauce.