Make the Marinade: Whisk together milk, lemon juice, hot sauce, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.
Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. (No more than 1 hour.)
Heat the oil: Add about 2-inches of oil to a large pot or deep fryer and heat to 350˚F.
Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, paprika, onion powder, salt, and pepper in a shallow bowl.
Coat the chicken: Remove chicken from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated.
Fry the chicken: Once the oil is ready, carefully add the chicken into the pot, and fry for about 4-5 minutes per side. Don’t overcrowd the pot. Remove the fried chicken from the oil with a slotted spoon and place them on a plate lined with paper towels. Repeat until all the chicken is cooked. Serve and enjoy!