Cut off and discard tip and stem ends from okra; cut okra into 1⁄2-inch-thick slices. Stir into buttermilk; cover and chill 45 minutes.
Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon, and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.
Pour oil to a depth of 2 inches into a dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°F. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.
Recipe and photo: Southern Living.
