Heat oil in a cast iron skillet or large frying pan to 350°.
In a shallow container add buttermilk and diced jalapenos, stir and then add okra. Let soak while oil is heating up.
Add cornmeal, flour, spices and seasonings into a large gallon size baggie, seal and shake to mix.
Using a slotted spoon, allowing most of the liquid to drip off, add okra to baggie.
Seal and shake to coat.
Add about ⅓ of the okra into the oil and cook until golden brown, about 4-5 minutes, turning as necessary.
Remove and place on a plate lined with paper towels.
Continue cooking the remaining okra.
Serve with your favorite dipping sauce.