Cracker Barrel Fried Okra
Cracker Barrel Fried Okra is a classic Southern side dish known for its perfect balance of crispy, golden coating and tender, flavorful okra. This homemade version replicates the restaurant's iconic recipe with a light flour and cornmeal coating, seasoned just right, and deep-fried to crispy perfection. Serve it alongside fried chicken, BBQ, or enjoy it as a delicious snack on its own.
Equipment
- 1 Skillet or Deep Fryer (12-inch)
- 1 Thermometer (for oil temperature)
- 2 Bowls (for breading and buttermilk)
- 1 Slotted Spoon or Tongs (for frying)
- Paper towels (for draining excess oil)
- Measuring Cups and Spoons
Ingredients
- 1 lb Fresh Okra
- 1 cup All-Purpose Flour
- 1/2 cup Cornmeal
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper optional
- 1/2 cup Buttermilk
- Vegetable Oil enough for frying
Optional Ingredients
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Instructions
Prepare the Okra:
- Rinse and dry the fresh okra. Cut off the tops and tails, then slice into 1/2-inch rounds. Pat dry with a paper towel to remove excess moisture.
Create the Coating:
- In a bowl, combine flour, cornmeal, salt, pepper, paprika, cayenne (if using), garlic powder, and onion powder. Stir to mix well. In a separate bowl, pour in the buttermilk.
Coat the Okra:
- Dip each piece of okra into the buttermilk, then roll it in the flour-cornmeal mixture, pressing gently to ensure even coverage. Repeat until all pieces are coated.
Heat the Oil:
- Pour vegetable oil into a skillet or deep fryer, about 1 inch deep. Heat the oil to 350°F (use a thermometer to check the temperature).
Fry the Okra:
- Carefully drop the coated okra into the hot oil, a few at a time, without overcrowding the pan. Fry for 3-4 minutes or until golden brown and crispy, turning occasionally.
Drain and Serve:
- Once fried, remove the okra with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- For a healthier alternative, you can try frying the okra in an air fryer. Preheat the air fryer to 400°F and cook the okra in a single layer for about 8-10 minutes, shaking halfway through.
- Ensure the oil stays at a steady 350°F for the best frying results—too hot or too cool can affect the crispiness.
- Leftover fried okra can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to retain its crispiness.
- If you want a spicier version, feel free to increase the amount of cayenne pepper or add some hot sauce to the breading.