The Best Fried Green Tomatoes

• 4 large green tomatoes
• 2 large eggs
• 1/2 cup milk, 1% or 2%
• 3/4 cup flour, unbleached all-purpose
• 1/2 cup cornmeal
• 1/2 cup bread crumbs panko
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon cajun seasoning Emeril's BAM, or your favorite blend, divided
• 1 1/2 cups canola oil or vegetable oil, for shallow frying
• 1/4 cup salad dressing, creamy ranch low fat buttermilk
• 1/4 cup sour cream, light
• 2 tablespoons red hot pepper sauce
• 1 tablespoon chives snipped (optional)

1. Slice tomatoes about 1/4 inch thick.
2. Discard the ends.
3. In a bowl, whisk together the eggs, milk and one-third of the seasoning blend; set aside.
4. In a separate bowl or deep plate, mix together the flour and one-third of the seasoning blend; set aside.
5. In another bowl/plate, mix together the cornmeal, panko crumbs, salt, pepper and remaining seasoning blend; set aside.
6. Dip tomato slices first into the flour mixture to coat; shake off excess.
7. Dip into the egg/milk mixture, coating well, but letting excess drip off.
8. Dredge and coat well in the cornmeal/panko mixture, patting in lightly so it will adhere well.
9. Let breaded slices set at least 30 minutes on a rack in the refrigerator.
10. In a large skillet, heat oil over medium to medium-high heat (oil is ready when a small bit of excess breading is dropped in and oil begins to sizzle immediately).
11. Fry tomatoes in oil in batches of 4 or 5 slices, depending on the size of the slices (they should not touch each other), for about 5 minutes on each side or until golden brown and crispy.
12. Drain on paper towels to remove excess oil.

green tomatoes, eggs, milk, flour, cornmeal, bread crumbs panko, kosher salt, black pepper, cajun seasoning emerils, canola oil, salad dressing, sour cream, red hot pepper sauce, chives

Taken from recipeland.com/recipe/v/the-best-fried-green-tomatoes-54143 (may not work)