Instructions:
- Prepare the Okra: Wash, dry thoroughly, trim off the tops, and slice the okra pods into 1/4-inch thick coins.
- The Buttermilk Soak: Combine buttermilk and hot sauce in a bowl. Add the sliced okra and toss to coat. Let this sit at room temperature for 30 minutes.
- Mix the Dredge: In a separate shallow dish, whisk together the flour, cornmeal, salt, pepper, garlic powder, and onion powder.
- Drain and Dredge: Working in small batches, lift the okra from the buttermilk, allowing excess to drip off. Immediately transfer the wet okra to the dry dredge mix. Toss gently but thoroughly until every piece is coated. Shake off the excess dredge back into the bowl.
- Rest the Coating: Place the coated okra onto a clean plate or tray. Let sit for 10–15 minutes while the oil heats up. This final rest is crucial for coating adhesion.
- Heat the Oil: Pour oil into your Dutch oven to a depth of about 1.5 inches. Heat oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry in Batches: Carefully drop the okra into the hot oil, ensuring not to overcrowd the pot.
- Cook to Crisp: Fry for 3–5 minutes, stirring occasionally, until the okra is deep golden brown and crispy.
- Drain Properly: Remove the okra immediately with a spider strainer and transfer it directly to the wire rack set over a baking sheet. Immediately sprinkle with a pinch of salt while hot.
- Serve Immediately: Once all batches are cooked, serve immediately for the best texture.