Fried Okra and Chicken

$- 1 lb chicken breasts, cut into bite-sized pieces - 2 cups fresh okra, sliced into 1/2-inch pieces - 1 cup buttermilk (or substitute with milk and 1 tbsp vinegar added) - 1 ½ cups cornmeal - 1 cup all-purpose flour - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - ½ tsp cayenne pepper (adjust according to your spice preference) - Salt and pepper, to taste - Oil for frying (use vegetable or canola oil) - Fresh parsley, chopped for garnish Fried okra and chicken is a true delight. The mix of textures and flavors makes each bite special. You need fresh ingredients for the best results. The chicken should be juicy, and the okra must be crispy. The coating gives it an amazing crunch. The cornmeal and flour blend works well. Don't skip the spices! They add depth and flavor. The cayenne pepper gives a nice kick, but adjust it to your taste. Garnishing with fresh parsley adds a pop of color. It also brings a fresh taste to each bite. For a full recipe, check the section below. Enjoy your cooking! Start by marinating the chicken. Take a medium bowl and add your cut chicken pieces. Pour in the buttermilk. Make sure to sprinkle a good amount of salt and pepper over the chicken. This step is key for flavor. Let the chicken marinate for at least 30 minutes. For the best taste, let it sit in the fridge for up to 2 hours. Next, prepare the coating. Grab a large bowl and mix together the cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, and cayenne pepper. Don’t forget a pinch of salt and pepper. This mixture will give your chicken and okra that crunchy texture. It’s the secret to making them extra tasty! Now, it’s time to fry. First, heat up some oil in a large skillet or deep pan. You want about an inch of oil. Heat it over medium-high heat until it’s around 350°F (175°C). Use a thermometer to check the temperature. Once the oil is hot, take the marinated chicken out of the buttermilk. Let any excess drip off. Coat each piece in the cornmeal mixture. Make sure they are well covered. Place the coated chicken on a clean plate. Next, add the okra to the same cornmeal mix. Toss gently so each piece gets a nice coating. Carefully add the chicken to the hot oil in batches. Do not overcrowd the pan. Fry the chicken for about 6-8 minutes. Turn them occasionally. They should be golden brown and cooked through. Remove them with a slotted spoon and place on a paper towel to absorb extra oil. Now, it’s time for the okra. Add the coated okra to the hot oil. Fry for about 3-4 minutes until crispy and golden. Use the slotted spoon again to take them out and let them drain on paper towels. Finally, arrange your crispy fried chicken and okra on a serving platter. For a nice touch, garnish with freshly chopped parsley. Enjoy this crunchy delight! For detailed instructions, check the Full Recipe. To get that perfect crisp on your fried okra and chicken, follow a few key steps. First, coat your chicken and okra well. Make sure every piece is covered in the cornmeal mixture. This coating creates a great crunch. Fry in small batches to avoid steaming. Overcrowding the pan makes your food soggy. Finally, do not skip the paper towels after frying. They soak up extra oil and help keep your dish crisp. Marination adds flavor and moisture to your chicken. I recommend marinating the chicken for at least 30 minutes. If you can, let it soak for up to 2 hours. This extra time allows the buttermilk to tenderize the meat. It also helps the seasoning stick better. The longer you marinate, the tastier your chicken will be. The right oil temperature is key for frying. Aim for about 350°F (175°C). Use a kitchen thermometer to check the heat. If the oil is too cool, your food will absorb too much oil. Too hot, and it can burn. A good way to test is to drop in a small piece of batter. If it sizzles and rises, you’re ready to fry. Keeping the temperature steady ensures a golden, crispy finish. {{image_4}} To add heat, try spicy fried okra and chicken. Just mix in more cayenne pepper. You can also add hot sauce to the buttermilk. This will give the chicken a nice kick. If you love spice, this is a great option! If you want a healthier dish, consider baking or air frying. You can skip the oil and use a baking sheet. Coat the chicken and okra in the same way, then place them on the sheet. Bake at 400°F for about 20-25 minutes. This way, you still get a crispy texture without the extra oil. For a veggie twist, swap the chicken with tofu or tempeh. Marinate them just like the chicken. Coat the tofu or tempeh in the same mixture. Fry or bake as you would with the chicken. You’ll still enjoy that crunchy, flavorful delight without meat. Discover the full recipe to explore these variations! To keep your fried okra and chicken fresh, let them cool first. Place the chicken and okra in an airtight container. This helps keep them crispy and tasty. Store the container in the fridge. They will stay good for up to three days. If you plan to eat them later, avoid stacking them, as this can make them soggy. When you want to enjoy your leftovers, use the oven for the best results. Preheat your oven to 375°F (190°C). Spread the chicken and okra on a baking sheet. Heat them for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer for quick reheating. Set it to 350°F (175°C) and heat for about 5-7 minutes. You can freeze fried okra and chicken if you want to save them longer. Make sure they are completely cool. Wrap each piece in plastic wrap or foil. Then, place them in a freezer bag. Remove as much air as possible before sealing. They can last for up to three months in the freezer. To reheat, first thaw them in the fridge overnight, then follow the reheating methods mentioned above. The best oils for frying are vegetable oil or canola oil. These oils have high smoke points, making them ideal for frying. They help achieve a crispy texture without burning. You can make this dish healthier by using skinless chicken breasts. You may also bake or air fry instead of deep frying. Using whole wheat flour instead of all-purpose flour is another option. Yes, you can prepare the chicken and okra ahead of time. Marinate the chicken and coat the okra, then store them in the fridge. Just fry them when you're ready to serve. I love serving Fried Okra and Chicken with a side of coleslaw or a fresh salad. Another great option is creamy mashed potatoes or cornbread. You can also add dipping sauces like ranch or hot sauce. You can find the Full Recipe for Fried Okra and Chicken above. This recipe gives you all the steps to create this crispy and flavorful dish at home. This blog post outlined how to make delicious Fried Okra and Chicken. We discussed key ingredients, step-by-step cooking methods, and useful tips. Variations offer spice, health, and vegetarian options. You can properly store and reheat leftovers too. Keep experimenting in the kitchen to find your favorite version. Enjoy sharing this tasty dish with family and friends. Cooking should be fun and rewarding!$

Dive into a delightful culinary experience with this recipe for Crunchy Fried Okra & Chicken! Perfectly marinated chicken meets crisp, flavorful okra for a dish that will satisfy your cravings. Follow our simple steps to create a crispy coating brimming with flavor. Ready to impress your family and friends with this tasty comfort food?

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Ingredients

1 lb chicken breasts, cut into bite-sized pieces

2 cups fresh okra, sliced into 1/2-inch pieces

1 cup buttermilk (or substitute with milk and 1 tbsp vinegar added)

1 ½ cups cornmeal

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cayenne pepper (adjust according to your spice preference)

Salt and pepper, to taste

Oil for frying (use vegetable or canola oil)

Fresh parsley, chopped for garnish

Instructions

Marinate the Chicken: In a medium mixing bowl, combine the chicken pieces with buttermilk. Be generous in seasoning with salt and pepper. Allow the chicken to marinate for at least 30 minutes, or for best flavor, refrigerate for up to 2 hours.

Prepare the Coating: In a separate large bowl, whisk together the cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of salt and pepper. This mix will give your chicken and okra a flavorful crunch!

Coat the Chicken: Remove the marinated chicken from the buttermilk, letting any excess drip off. Dredge each piece in the cornmeal mixture, ensuring they are fully coated. Place the coated chicken pieces on a clean plate and set aside.

Coat the Okra: Using the same bowl with the cornmeal mixture, add the sliced okra. Gently toss the okra until each piece is evenly coated with the mixture.

Heat the Oil: In a large skillet or deep frying pan, pour enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat to reach approximately 350°F (175°C). Use a kitchen thermometer for accuracy.

Fry the Chicken: Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, turning occasionally until they are golden brown and cooked through. Once done, use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to absorb excess oil.

Fry the Okra: In the same hot oil, gently add the coated okra. Fry for about 3-4 minutes, or until they are crispy and golden. Use a slotted spoon to remove the okra and allow it to drain on paper towels.

Serve: Arrange the crispy fried chicken and okra beautifully on a serving platter. Garnish with freshly chopped parsley for an inviting touch of color.

Prep Time, Total Time, Servings: 30 mins | 1 hr | Serves 4

- Presentation Tips: For an appealing display, serve the dish on a rustic wooden platter. Pair with a side of tangy ranch or zesty remoulade sauce for dipping, and add garnished lemon wedges to offer a refreshing contrast. Enjoy your delightful crunch!