Start by mixing together all chipotle ranch ingredients. Place in the refrigerator until needed.
Whisk together buttermilk, egg, and garlic powder in a shallow bowl.
Cut the green tomatoes into 1/2-inch slices. Add them to the buttermilk mixture. Let sit for 10 minutes while you make the cornflake mixture.
In a pie plate, combine cornflake crumbs, flour, garlic powder, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
Heat 2 inches of oil in a large cast iron skillet or Dutch oven over medium-high heat. You want the oil to be about 360 degrees. If you don't have a thermometer, test it by dropping a small pinch of cornflake mixture in the oil. It should sizzle right away.Remove the tomatoes from buttermilk mixture and coat in cornflake mixture.
Working in batches so you don't crowd the skillet, fry tomatoes for about 1 minute per side and remove to a paper towel-lined plate.
Serve with chipotle ranch.
This recipe originally appeared on spicysouthernkitchen.com