In a small bowl, whisk together the Greek yogurt, dill, and lemon juice. Chill until ready to serve.
Pour 3-4 cups of vegetable oil into a deep pot and heat to 400°F.
Line a plate with paper towels. Arrange the pickles on the paper towels and use another paper towel to blot the moisture from the pickles.
Add ½ cup of flour to a large ziplock bag. Place the pickles in the bag and shake until they are completely coated with flour.
In a large bowl, stir together the corn muffin mix, paprika, egg, and buttermilk with the remaining flour until a thick batter forms.
Dip the flour-coated pickles in the batter one at a time, ensuring they are completely covered. Shake off the excess batter so that the coating around the pickles isn't too thick.
Carefully transfer the coated pickles to the preheated oil. Fry the pickles for 8-10 minutes, until golden brown and crisp. Use tongs to transfer the cooked pickles to another plate lined with paper towels to absorb any excess oil before moving them to a serving platter.
Serve the fried pickles along with the chilled dill yogurt sauce. Garnish with fresh dill and enjoy!