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The Best Crispy Southern Fried Okra

A close-up of a white bowl overflowing with golden brown, crispy fried okra pieces.
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Learn how to make classic Southern Fried Okra with a perfectly crisp, golden-brown coating that stays crunchy and avoids sliminess. This easy recipe uses a buttermilk and cornmeal dredge for true comfort food flavor.

Ingredients

Scale
  • 1 pound fresh okra, washed and sliced into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying (about 2 inches deep in skillet)

Instructions

  1. Prepare the okra: Slice the okra into 1/2-inch rounds. Place the sliced okra in a bowl and cover completely with buttermilk. Let it soak for at least 30 minutes. This step helps reduce sliminess.
  2. Prepare the breading: In a separate shallow dish, whisk together the flour, cornmeal, salt, pepper, garlic powder, and paprika.
  3. Heat the oil: Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Use a thermometer to check the temperature for best results.
  4. Dredge the okra: Working in small batches, remove the okra from the buttermilk, letting excess drip off. Toss the wet okra thoroughly in the flour mixture until every piece is completely coated. Press the coating onto the okra gently.
  5. Fry the okra: Carefully place the breaded okra into the hot oil, ensuring you do not overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy okra.
  6. Cook until golden: Fry for 3 to 5 minutes, turning occasionally, until the okra is deep golden brown and crisp.
  7. Drain: Use a slotted spoon to remove the fried okra from the oil. Place the cooked 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: Immediately sprinkle the hot fried okra with a little extra salt if desired. Serve hot as an easy okra side dish or appetizer.

Notes

  • For extra crispiness, you can use a double dredge: after the first coating, dip the okra back into the buttermilk briefly, then back into the flour mixture for a thicker crust.
  • To avoid sliminess, make sure your oil is hot enough before adding the okra, and do not skip the buttermilk soak.
  • If you prefer skillet fried okra over deep frying, use slightly less oil (about 1/2 inch) and cook in batches, turning frequently until golden brown on all sides.

Nutrition

Find it online: https://spoonsprout.com/best-crispy-southern-fried-okra-recipe/