In a gallon ziplock bag (or large bowl), combine the flour, cornmeal, 1 teaspoon of salt, garlic powder, black pepper, and cayenne. Seal the bag and shake to mix (or whisk if in a bowl). Add the okra slices, seal the bag, and toss with the dry ingredients. Set aside.

In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and buttermilk. Using a slotted spoon or your hands, transfer the flour-coated okra pieces (leaving the remaining flour behind in the ziplock) to the egg mixture and mix until fully coated.

Place the egg-soaked okra slices back into the dry ingredient bag, zip the bag, and shake until well coated in the flour mixture.

Heat a frying pan with high sides with roughly 1 inch of oil until it registers 375°F on a thermometer over medium-high heat. It will likely take 8-10 minutes to come to temperature.

In 3-4 batches, use a slotted spoon to carefully lower coated okra pieces into the hot oil, and cook for 3-4 minutes, stirring halfway through, until it’s a deep golden yellow. Transfer to a paper towel-lined baking sheet or plate to soak up excess oil.

Sprinkle fried okra with extra salt when still hot, and enjoy after 5 minutes of cooling! Best eaten right away.