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Stir together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and refrigerate until ready to use.
Combine buttermilk and pepper in a shallow dish; add pickles, and stir to coat.
Stir together cornmeal and flour in another shallow dish. Add several pickles at a time, and toss to coat evenly with cornmeal mixture. Place on a baking sheet lined with wax paper or parchment paper.
Pour oil in a large cast-iron skillet to a depth of 1 inch. Heat oil to 365°F over medium-high heat. Add pickles, in batches, and fry until golden brown and crisp, 1 to 2 minutes. Drain on paper towels. Serve with Roundhouse-Kick Sauce.