Step 1

Slice tomatoes into 1/4 inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.

Step 2

To prepare the dredging station: Place 1/2 cup flour on a plate. On a second plate, whisk together remaining 1/2 cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.

Step 3

In a shallow bowl, whisk together eggs, buttermilk and hot sauce.

Step 4

Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.

Step 5

In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.

Step 6

Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.

Step 7

Serve immediately with dipping sauce of choice. I recommend comeback sauce.