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An overhead view of a basket lined with red and white-checkered paper and filled with Classic Southern Fried Okra.

Classic Southern Fried Okra

Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Servings: 6 people
Calories: 295kcal
Author: Kris Longwell
This fried okra is yet another Southern classic. So good and so tasty. Serve with your favorite Southern entree (aka Chicken Fried Steak), and you'll be in Heaven!
Print Recipe

Equipment

  • Deep fryer, or sturdy skillet with a candy thermometer

Ingredients

  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1½ cup milk or buttermilk
  • ¾ cup cornmeal fine, or medium-fine
  • ¾ cup breadcrumbs plain
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 lbs okra cut, thawed (if frozen)

Instructions

  • Heat the oil to 350°F.
    Vegetable oil
  • Set up a dredging station with 3 bowls or pans. Place the flour in the 1st bowl, the milk (or buttermilk) in the 2nd bowl, and mix together the cornmeal, breadcrumbs, onion powder, garlic powder, salt, and pepper.
    1 cup all-purpose flour, 1½ cup milk, ¾ cup cornmeal, ¾ cup breadcrumbs, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper
  • Working in batches, drop some of the okra in the flour and toss to coat. Add the coated flour to the milk and stir it around to coat with milk. Add to the cornmeal/breadcrumb mixture and toss around to coat. If you prefer an extra crunchy breading, repeat this process.
    2 lbs okra
  • Once all of the okra has been breaded, working in batches, carefully add to the hot oil. Use a fork or metal spatula to gently nudge the frying okra. This will keep the okra from sticking to each other.
  • Drain on paper towels. Hit with another sprinkle of salt. Repeat and then serve.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We find that frozen cut okra works wonderfully for this recipe.  Allow the okra to thaw (this can be expedited by rinsing in a colander with cool water).  The okra will be moist, which will help the flour adhere to the okra.  Fresh works great, too.  Just make sure the okra is ripe and soft to the touch.  
This okra is best served piping hot.  But it's still super tasty even after it becomes room temperature.   The okra can be reheated in a warm oven for about 15 to 20 minutes. 
The okra can be prepped up to 12 hours in advance.  Fry just before serving. 

Nutrition

Calories: 295kcal | Carbohydrates: 55g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 719mg | Potassium: 653mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 35mg | Calcium: 225mg | Iron: 3mg