Cut okra into 1 inch pieces.
In a large bowl, whisk together eggs and buttermilk thoroughly, then place okra pieces in mixture.
Toss until okra pieces are coated, then cover with plastic wrap and place in fridge for 30 minutes.
Remove egg-soaked okra from fridge then place enough cooking oil to cover okra pieces in skillet or dutch oven, but do not place on heat as yet.
Place cornmeal, onion powder and salt in a medium to large container, and mix thoroughly.
With a slotted spoon, scoop up some okra pieces and tip them into the cornmeal mixture.
Cover container and shake okra until completely coated.
Remove okra pieces from cornmeal mixture carefully to avoid removing coating.
Repeat instructions 6-8 until all the okra is coated.
Heat oil on medium to approx. 320.
Test your cooking process and take a couple of pieces of coated okra and place them into the oil.
Cook while turning regularly until golden.
When you have your perfectly fried okra prototypes, repeat process, filling your skillet or dutch oven.
You might need to cook the okra in a couple of batches.
Transfer okra to paper towels to drain.