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Whisk together mayonnaise, sour cream, chives, vinegar, dill, 2 tablespoons of the buttermilk, ½ teaspoon of the hot sauce, ¼ teaspoon of the salt, ½ teaspoon of the garlic powder, and ¼ teaspoon of the pepper in a small bowl until combined. Cover and refrigerate until ready to use. (Sauce can be covered and stored in refrigerator up to 7 days.)
Pour oil in a large Dutch oven to a depth of 1 inch. Heat oil to 375°F over medium-high.
Meanwhile, whisk together remaining 1 cup buttermilk and 3 teaspoons hot sauce in a shallow dish. Whisk together cornmeal, flour, and remaining 1 teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon pepper in a separate shallow dish. Drain pickles, and pat dry using paper towels. Cut each pickle spear in half lengthwise. Working in small batches, dip pickles in buttermilk mixture, and then dredge in cornmeal mixture, pressing gently to fully coat. Place on a large rimmed baking sheet.
Working in batches of about 4 pickles, add pickles to hot oil; fry, turning as needed, until golden brown, about 2 minutes. Transfer to a paper-towel lined plate using a slotted spoon; drain. Garnish with flaky sea salt and paprika. Serve immediately with reserved sauce.