Prepare the Tomatoes: Slice the green tomatoes into ¼-inch thick rounds. Lightly season them with salt and pepper on both sides. Let them sit for about 10 minutes to release some moisture.

Set Up Breading Stations: You’ll need three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and buttermilk. In the third dish, combine cornmeal, garlic powder, paprika, cayenne pepper, and a little salt and pepper.

Bread the Tomatoes: Begin by dredging each tomato slice in the flour, shaking off any excess. Next, dip the tomato slices into the egg mixture, making sure they’re well-coated. Finally, press them into the cornmeal mixture, ensuring an even coating on both sides.

Heat the Oil: Pour vegetable oil into a large skillet to about ¼ inch deep. Heat over medium-high heat until it reaches 350°F (or until a small bit of breading dropped into the oil sizzles immediately).

Fry the Tomatoes: Carefully place the breaded tomato slices into the hot oil. Fry in batches to avoid overcrowding. Cook for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

Serve and Enjoy: Serve your fried green tomatoes hot with a dipping sauce like ranch, remoulade, or hot sauce for an extra kick.