Slice the green tomatoes, and lay them on a paper towel. Lightly salt and let them sit for 10-15 minutes to draw out excess moisture. Pat dry.

Place flour in one shallow dish. In a second dish, whisk together eggs and buttermilk. In a third dish, combine cornmeal, breadcrumbs, salt, pepper, paprika and garlic powder.

Dredge each tomato slice in flour, dip into the egg mixture, then coat thoroughly in the cornmeal mixture. Press lightly so the coating sticks. For extra crunch, double-dip the slices in the egg and cornmeal mixture before frying.

Heat about 1/2 inch of oil in a skillet over medium heat to about 350 degrees. Once hot, add the tomato slices in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crisp.

Transfer to a paper towel-lined plate to drain. Sprinkle lightly with salt while still hot. Serve warm, stacked high, with a dipping sauce like remoulade, ranch or a simple drizzle of hot sauce.