Cracker Barrel Fried Okra

Why You’ll Love This Recipe

This fried okra recipe is all about crunchy texture and down-home flavor. It’s quick to make with just a handful of ingredients and delivers that satisfying bite you expect from a traditional Southern side. Whether you’re pairing it with fried chicken, catfish, or enjoying it as a snack, this recipe will remind you of comfort food at its best. Plus, it’s a great way to get more veggies in—Southern style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh okra, sliced into ½-inch pieces
• Cornmeal
• All-purpose flour
• Salt
• Black pepper
• Garlic powder (optional)
• Buttermilk or regular milk
• Vegetable oil, for frying

Directions

1. Wash and dry the okra, then slice it into ½-inch thick rounds.
2. In a bowl, soak the sliced okra in buttermilk (or milk) for about 10–15 minutes.
3. In a separate bowl, combine cornmeal, flour, salt, pepper, and garlic powder if using.
4. Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
5. Drain the okra from the milk and dredge it in the cornmeal mixture, tossing to coat evenly.
6. Fry the okra in batches for 3–4 minutes or until golden brown and crispy.
7. Use a slotted spoon to remove from oil and drain on paper towels.
8. Serve hot, optionally seasoned with more salt.

Servings and timing

This recipe serves 4 and takes approximately 25–30 minutes from start to finish.

Variations

• Spicy Fried Okra: Add cayenne pepper or hot sauce to the buttermilk soak or spice up the coating with chili powder.
• Oven-Baked: Bake breaded okra pieces at 425°F (220°C) for 20–25 minutes, turning halfway through for a healthier version.
• Air Fryer Method: Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket once or twice.
• Vegan Version: Use plant-based milk instead of buttermilk and ensure the coating mixture contains no dairy.

Storage/Reheating

• Storage: Store cooled fried okra in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispiness. Avoid microwaving as it makes the okra soggy.

FAQs

What kind of oil is best for frying okra?

Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil for best results.

Can I use frozen okra?

Yes, but make sure it’s thawed and patted dry thoroughly before breading to avoid soggy results.

Why is my fried okra not crispy?

Too much moisture can prevent crispiness. Ensure okra is dry before breading, and don’t overcrowd the pan while frying.

Do I have to use buttermilk?

No, regular milk or a milk and egg mixture can also work. Buttermilk adds flavor and helps the coating stick better.

Can I prepare okra ahead of time?

You can slice and soak the okra in milk ahead of time, but it’s best to bread and fry it just before serving for optimal texture.

Is fried okra gluten-free?

It can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.

What does okra taste like?

Okra has a mild, grassy flavor and becomes tender when cooked. Its texture is unique and can be slightly gooey unless properly cooked.

How do I avoid slimy okra?

Soaking in buttermilk and frying at a high temperature helps reduce the slimy texture. Also, avoid over-stirring once it’s cut.

What can I serve with fried okra?

Fried okra pairs well with Southern dishes like fried chicken, cornbread, mac and cheese, collard greens, or catfish.

Can I double this recipe?

Absolutely. Just fry in batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.

Conclusion

Cracker Barrel Fried Okra is a true Southern favorite that’s easy to make at home and bursting with flavor and crunch. With just a few basic ingredients, you can recreate this classic comfort food side dish in under 30 minutes. Whether you’re cooking for a crowd or just want a taste of the South on your dinner plate, this fried okra recipe hits the spot every time.

Cracker Barrel Fried Okra

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Cracker Barrel Fried Okra is a crispy, golden Southern side dish made with sliced okra coated in seasoned cornmeal and flour, then deep-fried to perfection. It’s a comforting, flavorful favorite that’s quick and easy to make at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Frying
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 1 pound fresh okra, sliced into ½-inch rounds
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1 cup buttermilk or regular milk
• Vegetable oil, for frying

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Instructions

1. Wash and dry the okra, then slice into ½-inch thick rounds.
2. Soak the sliced okra in buttermilk (or milk) for 10–15 minutes.
3. In a separate bowl, mix cornmeal, flour, salt, pepper, and garlic powder if using.
4. Heat vegetable oil in a deep skillet to 350°F (175°C).
5. Drain the okra from the milk and toss in the cornmeal mixture to coat evenly.
6. Fry in batches for 3–4 minutes or until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve hot, with additional salt if desired.

Notes

• Dry the okra thoroughly to avoid sogginess.
• Don’t overcrowd the pan when frying—fry in batches.
• For a spicier version, add cayenne or chili powder to the coating.
• Use a thermometer to maintain proper oil temperature.
• Serve immediately for best texture and flavor.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 210
• Sugar: 2g
• Sodium: 290mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg