Extra crunchy okra achieved by a double-soak in buttermilk and cornmeal.
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Place the sliced okra in a large bowl and pour 1 cup of buttermilk over it, stirring to coat; let it soak for 10 minutes.
In a separate shallow dish, whisk together the cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
Drain the okra from the first buttermilk soak and toss it thoroughly in the cornmeal mixture until every piece is coated.
Dip the lightly coated okra back into the remaining 0.5 cup of buttermilk briefly, then return it to the cornmeal mixture for a second coating.
Spread the double-coated okra on a wire rack and let it sit for 5 minutes to allow the breading to set.
Heat 1 inch of vegetable oil in a heavy cast-iron skillet to 350 degrees Fahrenheit.
Fry the okra in small batches for 3 to 4 minutes, turning occasionally until they are deep golden brown and crispy.
Remove with a slotted spoon and drain on paper towels, sprinkling with a pinch of extra salt while still hot.
