Whisk the buttermilk, hot sauce, granulated garlic, onion powder, and 3/4 teaspoon kosher salt in a small bowl.

Place the turkey in a resealable plastic bag and pour in the buttermilk marinade.

Refrigerate at least 2 hours or overnight.

Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top.

Fill a large cast-iron skillet or Dutch oven with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.

Put the flour in a baking dish and season it with the paprika and salt and pepper.

Put the panko in another baking dish and season it with the chile powder and salt and pepper.

Beat the eggs in another dish.

Remove the turkey from the marinade, allowing the excess to drip off.

Dredge the turkey first in the flour, then in the eggs and finally coat with the panko.

Fry the turkey in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 tor so minutes per side.

Remove to one of the prepared baking sheets and keep warm in the oven.