Slice your tomatoes into evenly-sized slices. For smaller tomatoes, do 1/4 inch. For larger, 1/2 inch. Discard both the stem and bottom ends. Note: I like to use a mandoline slicer for smaller tomatoes.

In a small bowl, whisk together the flour and spices. Dump it out into a mostly even layer on a small plate.

Rinse the bowl to remove any remaining flour, and add the eggs. Beat with a fork until they’re an even consistency, with no visible white. Season with additional salt and pepper.

On a different small plate, pour out your breadcrumbs into an even layer.

Using tongs, dredge each tomato in flour, then egg, then breadcrumbs, making sure the tomato is evenly coated between each. The layers should coat in one even pass; flour that is too thick will prevent the egg from sticking fully. Set each dredged tomato aside on your plate or cooling rack with paper towels.

Pour enough vegetable oil into your flat-bottomed frying pan to cover the bottom completely and go up the sides about 3/4 of an inch (you want the fried tomatoes to have good floating room). Turn your stove on medium-high heat and heat up the oil to 375 degrees F. Turn the heat down to medium to maintain the heat without raising it.

Add your fried green tomatoes one at a time, ensuring adequate room for each tomato. If needed, fry in batches so you don’t crowd the tomatoes. Cook for about 5 minutes on the first side. It’s okay if the tomato slice fully submerges. However, you’ll still need to flip it.

When the tomatoes are a deep golden brown on one side, flip it over and brown on the other side, about 3 minutes. Remove each fully cooked tomato and place it back on the paper towels to drain excess oil.

Cool the tomatoes, and make your sauce.

Combine all ingredients in a small mixing bowl. Whisk thoroughly to combine.

Eat immediately with fresh fried green tomatoes, or refrigerate for up to 2 weeks. Can be used as both a dipping sauce, or as a delicious brine for barbecued chicken.