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Ultimate Crispy Southern Fried Okra (Buttermilk & Cornmeal Dredge)

A mound of perfectly golden brown, crispy fried okra pieces piled high on a white plate.
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Make classic Southern fried okra that is perfectly crispy and golden brown. This easy recipe uses a buttermilk soak and seasoned cornmeal coating to achieve a satisfying crunch without the slime.

Ingredients

Scale
  • 1 pound fresh okra, washed and sliced into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying

Instructions

  1. Prepare the okra: Wash the okra pods thoroughly and pat them completely dry with paper towels. Slice the okra into 1/2-inch rounds.
  2. Soak the okra: Place the sliced okra in a medium bowl and cover it completely with buttermilk. Let it soak for at least 15 minutes. This step helps prevent sliminess.
  3. Prepare the dredge: In a separate shallow dish, whisk together the cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper.
  4. Coat the okra: Working in batches, remove the okra from the buttermilk, allowing excess to drip off slightly. Toss the okra pieces thoroughly in the cornmeal mixture until every piece is evenly coated. Press the coating onto the okra gently.
  5. Heat the oil: Pour about 1 to 1.5 inches of vegetable oil into a large, heavy-bottomed skillet (cast iron works best) until it reaches about 1/2 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit.
  6. Fry the okra: Carefully add the coated okra to the hot oil in a single layer, ensuring you do not overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until the coating is deep golden brown and crispy.
  7. Drain: Use a slotted spoon to remove the fried okra from the oil. Place the okra on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
  8. Season and serve: Sprinkle immediately with a little extra salt if desired. Serve your crispy fried okra hot as a side dish or appetizer.

Notes

  • For the best results and to prevent sliminess, make sure your okra is completely dry before soaking it in the buttermilk.
  • If you do not have a thermometer, the oil is ready when a pinch of the cornmeal mixture sizzles immediately when dropped in.
  • To keep the okra crispy while you finish frying the remaining batches, place the cooked okra on a wire rack in a 200 degree Fahrenheit oven.

Nutrition

Find it online: https://delishcraze.com/best-fried-okra-recipe-no-slime/