Prepare the Tomatoes

Wash and slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides lightly with salt, then place on a paper towel to drain excess moisture for 15 minutes.

Set Up the Breading Station

In one bowl, combine the flour, cornmeal, breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and black pepper.

In another bowl, whisk together the eggs and buttermilk until well combined.

Heat the Oil

Pour about 1/2 inch of oil into a large skillet and heat over medium heat until it reaches 350°F (use a thermometer for accuracy).

Coat the Tomatoes

Dip each tomato slice into the flour mixture, shaking off excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it again in the flour mixture, pressing lightly to ensure a good crust.

Fry to Perfection

Carefully place the coated tomato slices into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2–3 minutes, or until golden brown.

Drain and Serve

Use tongs or a slotted spoon to transfer the fried tomatoes onto a plate lined with paper towels to drain excess oil. Serve warm.