Heat oil in a large, heavy-bottomed skillet to 350 degrees. Do not fill more than halfway up the sides with oil. In a medium bowl, combine special seasoning, cayenne pepper, flour and cornmeal. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. ( Cook in batches.) Removed from oil, drain on paper towels and then serve immediately.