Prepare the Spicy Aioli:

Mix the Aioli Ingredients: In a small bowl, combine mayonnaise, Sriracha or hot sauce, minced garlic, and lemon juice. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.

Prepare the Fried Green Tomatoes:

Setup Dredging Stations: Set up three shallow bowls. In the first bowl, place the all-purpose flour seasoned with salt and pepper. In the second bowl, mix the beaten eggs with buttermilk. In the third bowl, combine cornmeal, panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and pepper.

Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.

Dredge the Tomatoes: Working with one tomato slice at a time, dredge in flour, shaking off excess. Dip in the egg-buttermilk mixture, then dredge in the cornmeal-panko mixture, pressing to adhere.

Fry the Tomatoes: Fry the coated tomato slices in batches, without crowding the pan, until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

Serve: Serve the fried green tomatoes hot with the spicy aioli on the side for dipping.