Spread the sliced pickles on paper towels and pat dry.
Heat the oil in a pot or skillet to 350°F. (Use the same oil and pan as the chicken)
In a bowl whisk the flour, Cajun seasoning, Italian seasoning, salt, and water in until smooth.
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Repeat with the remaining pickles and batter.