Crispy, Golden & Addictively Delicious – Just Like Grandma Made It! 💛🍴
Hey Kitchies! 💕
There’s nothing quite like Southern Pan Fried Okra — crispy, golden bites that are perfectly seasoned and downright addictive. Whether you’re serving it alongside fried chicken, mashed potatoes, or just sneaking little bites straight from the pan (like I do), this recipe brings all the comfort and soul of the South right to your table.
This isn’t your average fried okra — it’s lightly breaded, perfectly crispy, and never greasy. The secret? A little cornmeal + flour magic and a hot skillet that gives every bite that irresistible crunch.
Why You’ll Love This Southern Pan Fried Okra
✅ Crispy outside, tender inside
✅ Made with simple pantry ingredients
✅ Perfect as a side or snack
✅ Family-friendly comfort food
✅ Ready in 20 minutes
My Little Southern Love Story 💕
I grew up watching my grandma fry okra in her cast iron skillet on Sunday afternoons. She always served it fresh out of the pan, still sizzling and dusted with a little salt. Now, it’s one of those recipes that feels like a warm hug — especially when my little one grabs a handful before dinner even hits the table.
Why This Southern Fried Okra Is the BEST
- Crispy without being greasy
- Cornmeal + flour coating for the perfect crunch
- Seasoned to perfection
- Quick + easy for weeknights or Sunday suppers
Tips for the Crispiest Okra
- Use fresh okra if you can — it stays crispier than frozen
- Don’t skip the buttermilk soak!
- Fry in small batches to keep the oil hot
- Serve immediately for the best crunch
Substitutions & Variations
| Ingredient | Swap For | Why It Works |
|---|---|---|
| Buttermilk | Almond Milk + Vinegar | Dairy-Free |
| All-Purpose Flour | Gluten-Free Flour | Gluten-Free |
| Cornmeal | Panko Breadcrumbs | Extra Crispy |
| Paprika | Cajun Seasoning | Spicy Kick |
Make It Healthier 🌿
✅ Air Fry instead of pan fry (375°F for 10-12 minutes)
✅ Use gluten-free flour + cornmeal
✅ Try avocado oil instead of vegetable oil
What to Serve It With
- Southern Fried Chicken 🍗
- Mashed Potatoes
- Collard Greens
- Mac & Cheese
- Honey Butter Cornbread
How to Store + Reheat
- Store leftovers in an airtight container in the fridge for 2-3 days
- Reheat in the air fryer or oven at 400°F for 5-7 minutes
FAQs
Can I use frozen okra?
Yes! Just thaw it completely and pat it dry before breading.
Why is my fried okra soggy?
Make sure the oil is hot enough (about 350°F), and don’t overcrowd the pan.
Can I make this in the air fryer?
Absolutely! Air fry at 375°F for 10-12 minutes, shaking halfway through.
What’s the best oil to fry okra in?
Vegetable oil, peanut oil, or avocado oil all work great.
And there you have it!
Southern Pan Fried Okra — crispy, golden bites of Southern comfort that’ll have everyone reaching for seconds. Whether you’re serving this with Sunday supper or just snacking straight from the skillet (no judgment here), this recipe always brings a little extra love to the table.
If you try this recipe, let me know! Tag @KitchiesKitchen on Instagram — I love seeing what you’re cooking!
Craving More Southern Comfort?
- Classic Buttermilk Biscuits
- Honey Butter Cornbread
- Creamy Southern Mac & Cheese
Categories:
Side Dish | Comfort Food | Southern
Tags:
#SouthernCooking #CrispyOkra #ComfortFood
Print
Southern Pan Fried Okra
Description
There’s nothing quite like Southern Pan Fried Okra — crispy, golden bites that are perfectly seasoned and downright addictive. Whether you’re serving it alongside fried chicken, mashed potatoes, or just sneaking little bites straight from the pan (like I do), this recipe brings all the comfort and soul of the South right to your table.
Ingredients
For the Okra:
- 1 lb fresh okra (sliced into ½ inch rounds)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Instructions
Wash and slice the okra into ½ inch rounds. If you’re using frozen okra, let it thaw and pat dry.
Toss the sliced okra in buttermilk and let it soak for 5-10 minutes — this helps the breading stick and makes every bite extra tender.
In a bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper.
Dredge the soaked okra in the cornmeal mixture, shaking off any excess.
Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
Fry the okra in batches for 3-4 minutes until golden and crispy. Don’t overcrowd the pan!
Transfer to a paper towel-lined plate and sprinkle with a little extra salt.
