Begin by rinsing the fresh okra under cold water, then thoroughly pat it dry with a clean kitchen towel. Slice the okra into uniform ½-inch thick rounds.

In a shallow dish, whisk together the egg and buttermilk until smooth and slightly frothy.

In a separate bowl, whisk together cornmeal, all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt to taste.

Dip each okra slice into the buttermilk mixture, allowing excess to drip off before transferring to the dry mixture to coat evenly.

In a deep skillet, heat about 2 inches of oil over medium-high heat until it reaches approximately 350°F (175°C).

Carefully add small batches of the coated okra to the hot oil, frying for about 3-4 minutes until golden brown.

Once golden and crispy, use a slotted spoon to remove the fried okra from the oil and place it on a plate lined with paper towels.

Serve your crispy fried okra hot, either as a standalone snack or alongside your favorite Southern meal.