Step 1: Start by slicing the okra into bite-sized pieces, about ¼ to ½ inch thick. If using frozen okra, let it thaw first to remove excess moisture.

Step 2: In a bowl, drizzle the cut okra with just enough buttermilk to get them lightly wet. Stir gently to coat evenly-this helps the flour and cornmeal stick.

Step 3: Sprinkle the okra with a pinch of salt and black pepper, then add the cornmeal and flour mixture. Stir everything together until the pieces are well-coated and ready for frying.

Step 4: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. Test by dropping in a small piece of okra-if it sizzles, you’re ready!

Step 5: Carefully place the coated okra into the hot oil, ensuring not to overcrowow the pan. Fry until golden brown and crispy, about 3-5 minutes, flipping halfway through for even cooking.

Step 6: Once the okra is perfectly crispy, transfer it to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite Southern dishes!