1. Combine oysters and buttermilk in a large heavy-duty zip-lock plastic freezer bag.
2. Seal bag and refrigerate at least 2 hours.
3. Drain oysters well.
4. In a shallow pan, combine the flour and next 9 ingredients.
5. Dredge oysters in flour mixture; shake off excess.
6. Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.
7. Fry oysters in batches, 3 minutes or until golden; drain on paper towels.
8. Serve immediately.