Slice tomatoes into 1/4 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 1/2 cup flour on a plate. On a second plate, whisk together remaining 1/2 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.
Notes
Why self rising cornmeal? The baking powder in the cornmeal mix only adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add 1/2 tsp baking powder to adapt.