Fried Green Tomatoes

Set Up the Breading Station: You need three shallow bowls. In the first, whisk the flour, salt, pepper, and garlic powder. In the second, whisk the eggs and buttermilk. In the third, combine the cornmeal and panko breadcrumbs.

Bread the Slices: Dredge each tomato slice first in the seasoned flour (shaking off excess), dip it fully into the egg mixture, and finally press it firmly into the cornmeal mixture to ensure a thick, even crust. Place on a wire rack.

Heat the Oil: In a large cast-iron skillet, heat 1/4 inch of oil (or a mix of oil and bacon grease) over medium heat to 350°F (175°C).

Fry: Working in batches, fry the tomato slices for 3 to 4 minutes per side until deeply golden and crispy.

Drain and Serve: Remove the tomatoes with a slotted spatula and let them drain on a wire rack or paper towels. Serve immediately, ideally with remoulade or ranch dressing for dipping.