Cut off and discard tip and stem ends from okra, cut okra into 1/2-inch-thick slices. In a bowl or baking dish, combine the okra and buttermilk, cover and let chill 45 minutes.

In a shallow bowl or pie plate, stir together the flour, cornmeal, cayenne, chili powder, black pepper, garlic powder, and salt.

Using a slotted spoon or sieve, remove the okra, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to lightly coat. Remove the okra and, using a colander or sieve, shake to remove any excess flour. Return the okra to the buttermilk; repeat the procedure for a second coating.

Meanwhile, heat the oil and bacon drippings in a 10- to 12-inch cast-iron skillet or Dutch oven over medium-high heat until it registers 350 degree F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see if it bubbles.) Oil should be about 2-inches in depth. When the oil is hot, add a large spoonful of okra to the skillet. (Don''t use your hands because the coating tends to stick to your hands and will come off. And don''t add too much okra at once or the oil will cool down and the okra won''t cook properly.) Cook for 1-1/2 minutes, then turn and cook 2 to 3 minutes longer, or until the okra is evenly browned on all sides. Using a slotted spoon, transfer the cooked okra to several layers of paper towels to drain. Repeat the procedure with the remaining okra. Serve immediately.

Makes 8 to 10 servings,