Lightly season chicken with salt and pepper. Place in shallow baking dish. Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours. In another baking dish combine flour, breadcrumbs, garlic powder, turmeric, 1 tsp. smoked paprika, baking powder, 1 tsp. salt, and pepper. Preheat oven to 425 degrees. Remove chicken from buttermilk, one at a time, and dredge in flour mixture until fully coated, shaking off any excess. Transfer coated chicken to a well greased cooling rack placed over a baking sheet, about 1 1/2 inches apart. Spoon 1 Tbsp. melted butter over each piece of chicken and bake for 20-25 minutes or until coating has browned and the chicken has cooked through. While chicken is baking, combine remaining 1/2 cup butter, honey, 1 Tbsp. smoked paprika, cayenne pepper, and 1/4 tsp. salt in a small mixing bowl and whisk together. Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated. Serve on buns with buttermilk ranch and shredded lettuce.
