Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
Spicy Ranch Dressing:
Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
Miss Brown’s House Seasoning:
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.