Add cornmeal, flour and spices to a gallon-sized resealable bag. Shake to combine and then set aside. If using fresh okra, rinse and pat dry with a kitchen towel then cut it crosswise into ½" pieces, discarding the stem. Pour buttermilk into a large bowl and add the sliced okra, stirring gently until well coated.

Transfer okra to cornmeal/flour mixture using a slotted spoon to drain excess buttermilk. Seal bag tightly and toss until each piece of okra is separated and completely coated in breading mixture. Transfer breaded okra from bag to a mesh wire strainer and jiggle slightly over a garbage can to remove the excess breading.

Place a large skillet over medium heat, pour in the oil, and heat for a few minutes. Add one piece of okra to see if the oil is hot enough. If it sizzles and floats to the top, you’re good to go. Add just enough okra to the skillet to form a single layer with plenty of space between each piece. Allow okra to cook undisturbed for at least 1 minute—if you move them too soon, the breading may fall off.

After 1 minute, gently stir the okra, turning to ensure even cooking. Cook for approximately 3–4 minutes until golden brown and the sizzling begins to subside. Remove the okra with a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt and pepper.

Repeat with the remaining batches using a dry paper towel with each batch and then transfer to a serving dish. Enjoy these little nuggets all by themselves or dipped in your favorite sauce, such as ranch dressing.