Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb fresh okra, trimmed and sliced into 1/2-inch rounds
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp hot sauce (optional)
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp celery salt (optional)
- 3 cups peanut or canola oil (for frying; about 2 inches deep)
Do This
- 1. Heat oil to 350°F in a Dutch oven or deep skillet.
- 2. Whisk buttermilk + egg (+ hot sauce, if using) in a bowl.
- 3. Mix cornmeal, flour, cornstarch, baking powder, and seasonings in a second bowl.
- 4. Toss okra in the buttermilk mixture, let excess drip off.
- 5. Coat in dry mix, then shake in a lidded container 20–30 seconds to build craggy ridges.
- 6. Fry in 2–3 batches at 350°F for 3–4 minutes, stirring once, until deeply golden.
- 7. Drain on a rack, salt immediately, and serve hot and crunchy.
Why You’ll Love This Recipe
- Crunchy outside, tender inside: a crisp cornmeal shell with steamy okra in the center.
- That Church’s-style texture: shaking the dredge creates those signature craggy ridges.
- Simple pantry seasoning: bold, savory flavor without anything complicated.
- Fast: from cutting board to serving basket in under 30 minutes.
Grocery List
- Produce: 1 lb fresh okra
- Dairy: buttermilk, 1 large egg
- Pantry: yellow cornmeal, all-purpose flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, onion powder, black pepper, cayenne (optional), celery salt (optional), hot sauce (optional), peanut or canola oil
Full Ingredients
Okra
- Fresh okra: 1 lb, rinsed and very well dried
- Cut: trim stems; slice into 1/2-inch rounds
Wet Dip (Helps the Coating Stick)
- Buttermilk: 1/2 cup
- Large egg: 1
- Hot sauce (optional): 1 tsp
Seasoned Cornmeal Coating
- Yellow cornmeal: 3/4 cup
- All-purpose flour: 1/2 cup
- Cornstarch: 2 tbsp
- Baking powder: 1 tsp
- Kosher salt: 1 1/2 tsp, plus extra to finish
- Paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Cayenne pepper (optional): 1/4 tsp
- Celery salt (optional): 1/4 tsp
For Frying
- Peanut or canola oil: 3 cups (or enough for about 2 inches depth in a 5–6 quart Dutch oven)
Optional for Serving
- Ranch dressing or comeback sauce: 1/2 cup
- Lemon wedges: 1 lemon, cut into wedges
Step-by-Step Instructions
Step 1: Slice and dry the okra
Rinse the okra, then dry it thoroughly with clean towels. This matters: less surface moisture helps the coating cling and keeps the oil from splattering.
Trim off the stem ends and slice the pods into 1/2-inch rounds. Aim for bite-size coins so they cook quickly and evenly.
Step 2: Heat the frying oil to the right temperature
Set a Dutch oven or deep, heavy skillet over medium-high heat and add 3 cups oil (or enough for about 2 inches depth). Heat to 350°F, using a thermometer.
Try to keep the oil between 340°F and 360°F while frying. If it’s too cool, the coating absorbs oil; too hot, the outside browns before the okra is tender.
Step 3: Mix the wet dip
In a medium bowl, whisk together 1/2 cup buttermilk, 1 large egg, and 1 tsp hot sauce (if using) until smooth.
Add the sliced okra to the bowl and stir until every piece is lightly coated.
Step 4: Mix the seasoned cornmeal dredge
In a second bowl (or a wide shallow dish), combine:
3/4 cup cornmeal, 1/2 cup flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, plus 1/4 tsp cayenne and 1/4 tsp celery salt if using.
Whisk well so the seasonings distribute evenly (no salty pockets).
Step 5: Coat, then shake for those craggy ridges
Lift okra from the buttermilk mixture, letting excess drip back into the bowl for a few seconds. Add okra to the dredge and toss until heavily coated.
For the Church’s-style ridges: transfer the coated okra to a large lidded container (or a brown paper bag). Cover and shake vigorously for 20–30 seconds. This knocks off loose coating while leaving a textured, ridged surface that fries up extra crunchy.
Tip the okra onto a plate or sheet pan. If you see bare spots, toss briefly in the dredge again.
Step 6: Fry in small batches until golden and crisp
Carefully add about 1/3 of the okra to the 350°F oil. Don’t crowd the pot; crowding drops the temperature and softens the crust.
Fry for 3–4 minutes, stirring once or twice so pieces brown evenly. They’re done when the coating is deep golden and crisp, and the okra looks dry and “shell-like” on the outside.
Use a slotted spoon or spider to remove the okra and let it drain on a wire rack set over a baking sheet (or paper towels in a pinch). Bring the oil back to 350°F and repeat with the remaining batches.
Step 7: Season and serve immediately
While the okra is still hot, sprinkle with a pinch of kosher salt (taste first; the coating is already seasoned).
Serve right away for maximum crunch, with ranch or comeback sauce and lemon wedges if you like.
Pro Tips
- Dry okra = less slime, better crunch: after rinsing, dry very well before slicing and coating.
- Use a thermometer: holding 350°F is the difference between crispy and greasy.
- Shake, don’t pack: the lidded-container shake creates ridges; pressing the dredge on too hard can make the coating heavy.
- Drain on a rack when possible: airflow keeps the crust crisp; paper towels can steam the underside.
- Salt at the end: finishing salt sticks best to freshly fried food and brightens flavor.
Variations
- Extra-spicy: increase cayenne to 1/2 tsp and add 1/2 tsp chipotle powder to the dredge.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend; keep the cornmeal and cornstarch the same.
- Frozen okra option: use 1 lb frozen sliced okra; do not thaw. Coat quickly and fry an extra 30–60 seconds per batch, keeping oil at 350°F.
Storage & Make-Ahead
Fried okra is best right after frying. If you have leftovers, cool completely, then refrigerate in an airtight container for up to 3 days.
To re-crisp, spread on a baking sheet and bake at 425°F for 6–8 minutes (or until hot and crunchy). Avoid the microwave; it makes the coating soft.
Make-ahead tip: you can mix the dry dredge up to 1 week in advance and store it airtight at room temperature. Slice okra and make the wet dip right before frying for the best texture.
Nutrition (per serving)
Approximate, based on 4 servings and typical oil absorption: Calories: 340; Protein: 6 g; Carbohydrates: 28 g; Fat: 23 g; Fiber: 5 g; Sugars: 4 g; Sodium: 780 mg.
