Church's Chicken Fried Okra (Copycat Recipe)

This Church's Chicken Fried Okra copycat recipe brings the classic Southern side dish to your kitchen. Crispy on the outside and tender on the inside, this fried okra is seasoned to perfection, making it a delightful accompaniment to any meal. It's a traditional recipe that respects the flavors and textures of Southern cuisine, ensuring a satisfying and comforting experience.

Ingredients:

• 1 pound fresh okra, sliced
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Vegetable oil for frying

Instructions:

1. In a bowl, soak the sliced okra in buttermilk for about 30 minutes.
2. In another bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
4. Remove the okra from the buttermilk, allowing excess to drip off, then dredge the okra in the cornmeal mixture until well coated.
5. Carefully place the coated okra into the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the fried okra with a slotted spoon and drain on paper towels. Serve hot.