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Combine the squid rings and tentacles with the buttermilk and 1/2 tsp kosher salt in a medium bowl. Let soak for 15 minutes at room temperature — this tenderizes the squid and helps the coating adhere.
Whisk together the panko, flour, garlic powder, smoked paprika, onion powder, black pepper, and remaining 1/2 tsp kosher salt in a shallow bowl until evenly combined.
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