Fried Green Tomatoes Recipe

Batter Up

5 Local Chefs Present Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.


Champy's fried green tomatoes appetizer on a plate

Fried Green Tomatoes

Israel Pardo
Course Appetizer
Cuisine American
Servings 8 slices


  • 8 large slices of local, fresh tomato
  • Champy's homemade breading a secret combination of flour, cornmeal, black pepper, salt, and Champy's Secret Seasoning.
  • 1 bowl local, farm-fresh buttermilk
  • Oil of your choice, for fryer we use vegetable


  • Drop tomato slices in breading; allow to dry.
  • Dip slices into buttermilk, then drop back in breading to coat.
  • Drop slices immediately from the second batter to a fryer filled with the oil of your choosing.
  • Fry at 350° until golden and crispy. Serve fresh with a side of ranch.
Keyword fried appetizers, fried green tomatoes

Israel Pardo, Chef at Champy's

Israel Pardo, Chef

Waldrep Construction

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!