Easy Oven Fried Green Tomatoes Recipe | Crispy Southern Side
Baked, ultra-crispy green tomatoes with a three-part crust deliver fried-style crunch without deep frying. Serve hot with sauces, lemon, and herbs for a versatile Southern side or snack.
Ingredients
Ingredients
- 4 medium firm green tomatoes
- 1 cup all-purpose flour
- 1 teaspoon kosher salt, plus more to finish
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 2 large eggs
- 1/3 cup buttermilk (or milk with 1 teaspoon lemon juice)
- 1 teaspoon hot sauce (optional)
- 3/4 cup fine yellow cornmeal
- 3/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan (optional)
- 3 tablespoons neutral oil (canola, avocado, or grapeseed)
- Cooking spray
- Ranch, comeback sauce, or remoulade (for serving, optional)
- Lemon wedges (for serving, optional)
- Chopped fresh herbs such as chives, parsley, or dill (for serving, optional)
Instructions
Instructions
- Place a rimmed sheet pan on the middle rack and preheat the oven to 425°F with the pan inside for at least 10 minutes; if using a wire rack, have it ready to set over the pan after preheating.
- Wash and dry the tomatoes, slice into 1/2-inch rounds, discard the ends, lay on paper towels, lightly salt, rest 10 minutes, then pat dry.
- In one bowl, mix flour, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika; in a second bowl, whisk eggs, buttermilk, and hot sauce; in a third bowl, combine cornmeal, panko, and Parmesan.
- Carefully remove the hot sheet pan, drizzle on the neutral oil and tilt to coat; if using a rack, spray it with cooking spray and place it over the oiled pan.
- Dredge tomato slices in the seasoned flour, shake off excess, dip in the egg mixture letting excess drip, then press into the cornmeal–panko mixture on both sides to adhere.
- Arrange coated slices on the rack or directly on the oiled pan with space between, lightly mist the tops with cooking spray, bake 12–15 minutes, flip, mist again, and bake 8–10 minutes more until deep golden and crisp.
- Transfer to a plate and sprinkle with a pinch of salt while hot, then serve immediately with sauce, lemon wedges, and herbs.
Notes
For best crunch, preheat the pan and avoid crowding. Use firm, unripe green tomatoes. Hold on a rack in a 250°F oven up to 30 minutes to keep crisp. Refrigerate up to 3 days or freeze up to 2 months; reheat at 400°F until hot and crisp. For gluten-free, use GF flour and panko. Air fryer: 400°F for 6–8 minutes per side, spraying basket and tops.