Fried Green Tomatoes

Step 1

In a heavy-duty skillet that is at least 3 inches deep, heat your oil to 350°F. It is best to use a thermometer so that you have an accurate reading of your oil temperature. Pro Tip: If you have an electric fryer, that will work great also.

Step 2

Prepare a clean plate with paper towels to place tomatoes on once fried and set aside.

Step 3

Slice your tomatoes into ¼ inch thick slices and lay them on a plate lined with paper towels. Once all of your tomatoes are sliced, place another paper towel on top of them and blot away as much excess moisture as possible.

Step 4

Set up your dredging station by setting out 3 shallow dishes, about 2 inches deep. Pie plates work great for this.

Step 5

In the first dish place your flour.

Step 6

In the second dish place your buttermilk, eggs, and hot sauce. Whisk them together.

Step 7

In the third dish place the bread crumbs, cornmeal, seasoning salt, garlic powder, and pepper. Mix them together until they are evenly combined.

Step 8

You will start dredging your green tomato slices by first evenly coating them in the flour. You will want to carefully shake off any excess flour back into the dish.

Step 9

Next, dip your flour-coated green tomato into the buttermilk mixture again, allowing any excess buttermilk to drip off back into the dish.

Step 10

Finally, you will place your buttermilk-coated green tomato into the last dish with the breadcrumb mixture. Make sure all sides are evenly coated, and any excess mixture is gently shaken off back into the dish.

Step 11

Gently place your coated green tomato slice onto a clean plate and repeat this process until all of your green tomatoes are ready to be fried.

Step 12

Carefully place 3 to 4 tomatoes into the hot oil and allow them to fry for 2 minutes or until a beautiful golden brown. Make sure to not overcrowd your skillet and keep an eye on your oil temperature. You want to make sure your oil stays at 350°F.

Step 13

Remove the fried green tomatoes and place them onto the prepared plate to absorb excess oil. Repeat this process until all the green tomatoes are fried. At this point, you can sprinkle a small pinch of kosher salt onto the hot fried tomatoes.