Golden Chick's Fried Okra features tender okra pieces coated in a crispy, golden batter, delivering a flavorful Southern-style snack with a crunchy exterior and a tender, slightly moist interior.
Equipments
- Deep fryer
- Mixing bowls
- Slotted spoon or fry basket
- Tongs
- Sheet tray or plate (for draining)
- Paper towels or wire rack
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 lb (450g) fresh okra
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup buttermilk
- Vegetable oil (for frying)
Fresh okra is essential for achieving the perfect tender interior, so be sure to select firm and bright green pods without blemishes. The balance of cornmeal and all-purpose flour in the batter creates the signature crispy golden crust characteristic of Golden Chick's Fried Okra. Seasonings like paprika, garlic powder, and cayenne pepper add a subtle kick, enhancing the Southern-style flavor without overpowering the natural taste of the okra. Using buttermilk in the egg mixture helps tenderize the okra and ensures the coating sticks well during frying. Your homemade Golden Chick Fried Okra will have that classic crunchy exterior and tender inside, replicating the beloved snack from the copycat menu.
Instructions
- Wash and dry the fresh okra.
- Trim the stems and tips from the okra.
- Slice okra into 1/2-inch pieces.
- In a mixing bowl, whisk eggs and buttermilk together.
- In a separate mixing bowl, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dip okra pieces into the egg-buttermilk mixture.
- Dredge coated okra in the seasoned cornmeal-flour mixture, ensuring even coverage.
- Place breaded okra pieces on a tray.
- Pour vegetable oil into the deep fryer and heat to 350°F (175°C).
- Carefully add breaded okra to the hot oil in batches.
- Fry okra for 3-4 minutes, or until golden and crispy.
- Use a slotted spoon or fry basket to remove fried okra from the oil.
- Drain fried okra on paper towels or a wire rack.
- Repeat with remaining okra.
- Serve fried okra hot.
Substitution
Golden Chick's Fried Okra copycat offers a crispy, golden-battered snack with a tender interior and authentic Southern flavor. If fresh okra is unavailable, frozen okra can be a suitable substitute but may result in a slightly softer texture. Carefully pat the okra dry before coating to ensure a crunchy exterior. When mixing the batter, you can swap buttermilk for regular milk with a splash of vinegar for a similar tanginess. Your frying oil temperature should be maintained around 350degF (175degC) for optimal crispness without excessive oil absorption.
Tips
Make sure to thoroughly dry the okra after washing; excess moisture can cause the batter to become soggy instead of crispy. Maintain the oil temperature at a steady 350degF (175degC) to ensure even frying and prevent the okra from absorbing too much oil. When coating your okra, press the seasoned cornmeal mixture firmly onto each piece for a crunchy texture. Use a slotted spoon or fry basket to remove the okra gently and drain it on paper towels or a wire rack to keep it crisp before serving.
Nutritions
Golden Chick's Fried Okra provides a crunchy, flavorful snack with moderate calorie content derived largely from its cornmeal and vegetable oil. A 1-cup serving offers dietary fiber from fresh okra, beneficial for digestion and blood sugar regulation, along with protein sourced from eggs and buttermilk in the batter. This dish contains a mix of essential micronutrients such as vitamins A and C, plus minerals like calcium and potassium from okra. Your intake should be balanced with caution regarding the oil's fat content, as frying increases calories and saturated fat levels.
Storage
Store leftover fried okra in an airtight container lined with paper towels to absorb any excess moisture and keep it crispy. Refrigerate your container and consume within 2-3 days for optimal freshness. Reheat in a preheated oven at 375degF (190degC) for 5-7 minutes to restore the crunchy texture.
Variation or Alternatives
You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice to maintain the tangy flavor in the batter. For a gluten-free option, replace all-purpose flour with rice flour or chickpea flour in the coating mixture. Try adding a pinch of smoked paprika or dried thyme to the seasoning blend for a subtle smoky or herby twist. Baking the okra at 400degF (200degC) on a wire rack for 20 minutes offers a healthier alternative to deep frying while keeping a crispy texture.
Allergies
Golden Chick's Fried Okra contains common allergens including eggs and buttermilk, which may cause reactions in individuals with egg or dairy allergies. The batter also includes all-purpose flour, which contains gluten and can trigger symptoms for those with gluten intolerance or celiac disease. If you have any food allergies, it is important to consider these ingredients to avoid adverse reactions.
Why this recipe?
Golden Chick's Fried Okra is prized for its perfectly crispy coating and tender, flavorful inside, delivering a satisfying crunch with every bite. The dish uses fresh okra, expertly seasoned and fried to golden perfection, which enhances its natural taste and makes it a standout side item. You'll find that replicating this recipe at home allows for customization of seasoning and frying techniques, elevating your cooking skills and offering a fresh, homemade alternative to restaurant fare. Exploring this copycat recipe is worth it for those who appreciate Southern comfort food and want to enjoy that iconic Golden Chick flavor anytime.