Ranch Sauce:
In a small bowl, combine sour cream, buttermilk, mayonnaise, garlic, chives, dill, lemon juice, hot sauce, salt, and black pepper. Cover and transfer to the refrigerator for at least 30 minutes to 1 hour for flavors to develop
Tomatoes:
Sprinkle tomato slices with kosher salt. Let tomato slices stand for 30 minutes.
Add the flour to a medium, shallow bowl along with the garlic powder, paprika, salt and black pepper; mix to combine. In a second bowl, whisk eggs with the buttermilk and in a third bowl, add the cornmeal with the breadcrumbs and combine. Arrange your breading station so that the tomatoes are on the left, then the flour next to it, then the egg, then the breadcrumbs, and then another plate or rack to hold the tomatoes.
Take a tomato slice and coat it in the flour, then shake off the excess. Add to the egg mixture, turn to coat, then let the excess drip off. Transfer the tomato slice to the breadcrumbs, toss it around and press gently to help the breadcrumbs adhere, then place it on the reserved plate and repeat with the remaining slices.
Heat oil in a large skillet, over medium-high heat. Add the tomatoes and fry in batches, for 3 to 4 minutes on each side or until golden brown. Set the tomatoes on a cooling rack or paper towel lined plate, to drain. Sprinkle flaky salt and serve immediately with the ranch sauce. Enjoy!
