Rinse the okra and pat completely dry with paper towels.
Place sliced okra in a bowl and pour buttermilk over it. Toss to coat and let sit for 5 minutes.
In a separate bowl, mix cornmeal, flour, salt, black pepper, paprika, and garlic powder.
Dredge the okra in the cornmeal mixture, pressing lightly so the coating sticks well.
Heat about 1 inch of vegetable oil in a skillet over medium heat until hot.
Fry okra in batches for 3 to 4 minutes, stirring gently, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot as a classic Southern side dish or snack.
Enjoy
