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Crispy buttermilk fried okra, golden brown and ready to eat.
Lady Maria

Buttermilk Fried Okra That'll Have You Licking the Plate

Crispy, golden perfection! This Southern-style buttermilk fried okra features a tangy soak, bold spices, and a thick double dredge for a crunchy, addictive bite every time.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh okra, sliced into ½-inch rounds
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 cup cornmeal (yellow or white)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.25 tsp cayenne pepper (optional)
  • 3-4 cups vegetable oil, for frying

Equipment

  • large mixing bowls
  • heavy-bottom skillet or Dutch oven
  • wire rack with paper towels
  • slotted spoon or spider strainer
  • tongs
  • thermometer for oil temperature

Method
 

  1. Wash okra and pat it completely dry. Slice into ½-inch thick rounds.
  2. Place sliced okra in a bowl and cover with buttermilk. Soak for at least 30 minutes (or up to 2 hours in the fridge).
  3. In a large bowl, whisk together flour, cornmeal, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using).
  4. Remove okra from buttermilk, dredge in breading. Return to buttermilk, then dredge again. Shake off excess.
  5. Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Test with a thermometer or a crumb of batter.
  6. Fry okra in batches for 2-3 minutes per side until golden brown and crispy. Do not overcrowd.
  7. Transfer fried okra to a paper towel–lined rack. Season with a pinch of salt if desired. Serve hot.

Notes

Double dredging creates the crispiest crust, so don’t skip it! Use fresh okra and fry in batches for best results. Serve hot with your favorite dip like ranch or comeback sauce.