Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
Serve immediately with dipping sauce of choice. I recommend comeback sauce.