I’ve been making fried okra for years now, and I promise, it’s easier than it looks. I grew up watching the grown folks fry it up in a cast iron skillet, and now I keep it just as simple, just as good. If you’ve ever been intimidated by frying or worried about slimy okra, don’t stress and if you’ve been burned by bland breading before, this one will change your mind. I’m breaking it down step-by-step so you can get that golden, crunchy bite that makes fried okra so good.
Classic Southern Fried Chicken is a staple to pair with okra.
Table of Contents
Fried Okra Ingredients
- Okra – This is the star of the show. When fried up right, okra is tender on the inside with just enough bite. Slicing it into coins gives you the perfect little crispy bites that are addicting. You can use frozen okra, but be sure to defrost it first.
- Eggs – The eggs act as the glue. They help the breading stick to the okra and give you that satisfying coating that crisps up beautifully when it hits the oil.
- Flour – Flour adds that base layer of structure to the coating. It helps everything hold together and keeps the okra from getting greasy.
- Yellow cornmeal – This is what gives fried okra its classic Southern crunch. It fries up golden and adds that rustic texture you want in every bite.
- Breadcrumbs – Breadcrumbs give a little extra crispness and help the coating get even crunchier. They also help the seasoning stay locked in.
- Creole seasoning, Smoked Paprika, and Garlic Powder – This is where the flavor kicks in. This combo brings seasoned flavor I love. Any of your favorite spices will work.
Common Challenges when Making Okra and How to Avoid Them
Breading Adherence Issues: If your okra isn't breaded properly you will have issues with your breading falling off as it cooks or even before it hits the pan. The best way to get your breading to stick to the okra is to:
- Make sure the okra is completely dry. Dry it with paper towels. Pay super close attention to this if you are using frozen, defrosted okra.
- You have to use a binder. I like to use eggs because I always have them. Buttermilk will work as well. This helps the breading stick.
- Allow the okra to rest 10-15 minutes before you cook it. You can tell the breading has adhered when you no longer see any wet spots in the breading.
- Make sure the oil is hot enough before frying. Cold oil = soggy coating that slides off. Don't overcrowd the pan. This will lower the temperature of the oil
Sliminess/Slimy Prevention: It's what makes okra, okra. The natural mucilage in okra can lead to a slimy texture, which some find unappealing, it's probably the most polarizing thing about it. You hate it or you love it. You have to pat it dry with paper towels first. Frying it up does also reduce it a lot!
Oil Temperature Control: If you overcrowd the pan it will be a lot harder for you to control the temperature of the pan. Optimal temperature is between 350-375 degrees. You should also retest the temperature in between batches.
How to Make Southern Fried Okra
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the okra: Wash the okra and slice it into ½-inch rounds. Pat dry with paper towels to remove as much moisture as possible.
- Beat the eggs: In a small bowl, beat 1–2 eggs until smooth. Set aside.
- Make the breading mix: In a large plastic or paper bag, combine the flour, cornmeal, breadcrumbs, Creole seasoning, garlic powder, cayenne pepper, salt, and pepper. Seal the bag and shake to mix thoroughly.
- Coat the okra: Working in batches, dip the okra into the beaten eggs, allowing any excess to drip off. Then transfer the egg-coated okra into the bag of breading. Seal and shake until well coated.
- Rest the breaded okra: Place the coated okra on a wire rack or baking sheet and let it sit for 10–15 minutes. This helps the coating stick better when frying.
- Heat the oil:In a large skillet or heavy-bottomed pan, heat about 1–1½ inches of oil over medium-high heat. The oil should reach 350–375°F. Test with a thermometer or drop in a piece of breading—it should sizzle immediately.
- Fry the okra: Add the okra in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve: Use a slotted spoon to remove the okra and place it on a wire rack. Let cool slightly, then serve hot.
Southern Fried Okra
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 12 oz okra Diced into ½ inch pieces
- 1-2 eggs I needed 2 eggs.
- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ⅓ cup breadcrumbs
- ½ tablespoon Creole seasoning
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- canola or vegetable oil for frying
Instructions
Pan Frying
- Wash the okra and slice it into ½-inch rounds. Pat dry with paper towels to remove as much moisture as possible.12 oz okra
- In a small bowl, beat 1–2 eggs until smooth. Set aside.1-2 eggs
- In a large plastic or paper bag, combine the flour, cornmeal, breadcrumbs, Creole seasoning, garlic powder, cayenne pepper, salt, and pepper. Seal the bag and shake to mix thoroughly.⅓ cup all-purpose flour, ⅓ cup yellow cornmeal, ⅓ cup breadcrumbs, ½ tablespoon Creole seasoning, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, salt and pepper to taste
- Working in batches, dip the okra into the beaten eggs, allowing any excess to drip off. Then transfer the egg-coated okra into the bag of breading. Seal and shake until well coated.
- Place the coated okra on a wire rack or baking sheet and let it sit for 10–15 minutes. This helps the coating stick better when frying.
- In a large skillet or heavy-bottomed pan, heat about 1–1½ inches of oil over medium-high heat. The oil should reach 350-375 degrees. Test with a thermometer or drop in a piece of breading—it should sizzle immediately.canola or vegetable oil for frying
- Add the okra in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to remove the okra and place it on a wire rack. I avoid paper towels because those will soften up the okra. Let cool slightly, then serve hot.
Air Frying
- Lightly spray the air fryer basket with cooking spray. Arrange okra in a single layer, spacing them out so they’re not touching. Spray the tops lightly with oil or cooking spray.
- Air fry at 400 degrees for 8–12 minutes, shaking halfway through until golden and crispy.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Make it Without Cornmeal
Simply omit it, no need to adjust anything else about the recipe.
Frequently Asked Questions/Pro Tips
Your oil wasn't hot enough. If the oil isn't at 350 degrees it will result in soggy okra.
Yes, just make sure to thaw and pat it dry completely before breading and frying.
No, but some people soak sliced okra in buttermilk to help the coating stick better and add flavor.
Make sure the okra is completely dry before breading, and fry it in hot oil. The high heat locks in texture and prevents sliminess.
A mix of cornmeal and flour is traditional. It gives a crispy, Southern-style crunch. I add breadcrumbs, too, to get them even crispier.
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Yes! Toss the okra in a little oil after breading, then air fry at 400 for 8-10 minutes or until golden and crispy.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to get the crisp back.
Sauces for Okra
You can't go wrong with ranch, hot sauce (Louisiana is my fave!), or blue cheese. Remoulade sauce is my go-to.
What to Serve with Fried Okra
Classic sides like Creamy Southern Coleslaw and Southern Potato Salad are great for okra.
If you're looking for something crunchy go with Southern Fried Shrimp, Cajun Fries or Fried Green Tomatoes.
You can never go wrong with classic Southern soul food favorites like Collard Greens with Smoked Turkey, Baked Mac and Cheese, or Southern Candied Yams.
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