In a small bowl, combine garlic powder, black pepper, and paprika. Set aside.
Add chicken breast halves to gallon size zip top bag. Pour buttermilk, hot sauce, salt, and 1 tbsp of spice mixture into bag. Close bag and mix to combine. Marinate chicken in refrigerator for 1 hour or over night.
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, combine panko crumbs, cornmeal, flour, and remaining spice mixture. Remove chicken from buttermilk mixture and dredge with crumb mixture. Press crumb coating onto chicken, making sure it is completely covered. Place chicken on prepared baking sheet and lightly brush with the olive oil. Bake 15-20 minutes. Then, flip the chicken and bake another 15 minutes or until the chicken is cooked through.
To make the buffalo sauce, melt butter in a small saucepan over low heat. Remove from heat and stir in olive oil, hot sauce, salt, and pepper. Place in a medium size bowl and set aside.
Once the chicken is cooked through, place the pieces into the buffalo sauce tossing gently to coat completely.
To serve, stir mayonnaise and hot sauce in a small bowl. Spread the spicy mayo on the bottom of each bun. Add the chicken and top with slaw. Cover with top of bun and EAT!