Fried Green Tomatoes With BBQ-Buttermilk Sauce

Country music group Little Big Town's Kimberly Schlapman shares her recipe for cornmeal-crusted green tomatoes served with a tangy sauce.
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Cook time: 6 minutes | Yield: 4-6 servings


  • Coconut oil for frying
  • 1 ½ cups cornmeal
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup flour
  • 3 eggs, beaten
  • 2 green tomatoes, sliced

For the Barbeque-Buttermilk sauce:

  • ¼ cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • ½ cup mayonnaise
  • 2 tablespoons barbecue sauce
  • 1 teaspoon lime juice
  • Salt and pepper to taste


Preheat frying oil to 350° F.

In a shallow dish, place cornmeal, paprika, cayenne, salt and pepper. Mix will. Place flour into a separate shallow dish. Place beaten eggs into another shallow dish. Dredge slices of tomato into the flour, then the eggs, then in the seasoned cornmeal. Add breaded tomatoes to oil and fry about 3 minutes each side until golden brown. Remove and drain on paper towels. Season with salt and pepper.

For the Barbeque Buttermilk sauce:

Mix all ingredients in a bowl. Season with salt and pepper to taste.

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