Ingredients
Scale
For the Onions:
- 2-3 large yellow onions (or sweet onions)
- Vegetable oil for frying (6-8 cups, depending on pot size)
For the Breading Station:
- 1½ cups all-purpose flour, divided
- 1 cup buttermilk
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper
Instructions
- Prep the Onions: Peel the onions and slice them into ½-inch thick rounds. Separate the rounds into individual rings, discarding the very small center rings or saving them for another use. You want rings that are substantial enough to hold up to the batter. Pat the onion rings completely dry with paper towels—this is crucial for the batter to stick properly.
- Set Up Your Breading Station: Arrange three shallow bowls or pie plates in a row. In the first bowl, place 1 cup of flour mixed with ½ teaspoon salt. In the second bowl, whisk together the buttermilk and eggs until well combined. In the third bowl, combine the panko breadcrumbs, remaining ½ cup flour, paprika, garlic powder, onion powder, cayenne pepper, remaining 1 teaspoon salt, and black pepper. Mix thoroughly.
- Heat the Oil: Pour oil into your heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. This temperature is critical—too low and the onion rings will be greasy; too high and they’ll burn before cooking through.
- Coat the Onion Rings: Working in small batches, take several onion rings and dredge them in the seasoned flour, shaking off excess. Dip them into the buttermilk-egg mixture, letting excess drip off. Finally, coat them thoroughly in the panko mixture, pressing gently to help the coating adhere. Place coated rings on a clean plate or baking sheet. Repeat until all rings are coated.
- First Fry Test: To test if your oil is ready, drop a small pinch of the breadcrumb mixture into the oil. It should sizzle immediately and float to the surface. If it sinks or browns too quickly, adjust your heat accordingly.
- Fry the Onion Rings: Carefully add 4-5 onion rings to the hot oil—don’t overcrowd the pot or the temperature will drop. Fry for 2-3 minutes, turning once halfway through, until golden brown and crispy on both sides. The rings should be a deep golden color, not pale.
- Drain and Keep Warm: Using tongs or a slotted spoon, remove the fried onion rings and place them on a wire rack set over a baking sheet. This allows excess oil to drain while keeping the rings crispy. Season with a light sprinkle of salt while still hot. Keep finished batches warm in a 200°F oven while you fry the remaining rings.
- Monitor Temperature: Between batches, allow the oil to return to 350°F before adding more onion rings. This ensures consistent results across all batches.
- Serve Immediately: Onion rings are best enjoyed fresh and hot! Serve immediately with your favorite dipping sauces while they’re at peak crispiness.
Notes
- Make sure onions are completely dry before coating—moisture prevents the batter from adhering properly.
- Maintain oil temperature at 350°F throughout frying for the crispiest results. Temperature will drop when you add food, so wait for it to come back up between batches.
- Don’t overcrowd the pot—frying too many at once lowers the oil temperature and results in soggy onion rings.
- For extra-crispy rings, let the coated rings sit for 5 minutes before frying to help the coating set.
- The buttermilk makes a big difference in flavor and tenderness—don’t skip it!
- If the coating is falling off during frying, your oil might be too hot or the rings might not be dry enough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4-5 onion rings
- Calories: 285
- Sugar: 6g
- Sodium: 625mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg