Ultra-Crispy Buttermilk Onion Rings That Never Go Soggy
These extra-crunchy onion rings deliver a golden, shatteringly crisp bite every time—thanks to a seasoned flour coating and tangy buttermilk soak. Perfect for game day, cookouts, or as a mouthwatering burger side!
🧂 Ingredients (Serves 4):
- 2 large sweet onions (like Vidalia), sliced into ½-inch rings and separated
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Vegetable oil, for frying
🍳 Instructions:
1️⃣ Soak the Onions:
🥛 Place onion rings in a large bowl and cover with buttermilk. Let soak for at least 30 minutes (or up to 2 hours in the fridge) to tenderize and flavor.
2️⃣ Mix the Coating:
🥣 In a separate bowl, whisk together flour, cornstarch, salt, garlic powder, smoked paprika, and cayenne pepper.
3️⃣ Dredge the Rings:
🔁 Remove the onion rings from the buttermilk (allow excess to drip off), then dredge in the flour mixture. Press gently to ensure a thick, even coating. For extra crunch, double-dip: return to buttermilk and dredge again.
4️⃣ Fry the Onion Rings:
🔥 Heat 2–3 inches of oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the onion rings in batches for 2–3 minutes until golden brown and crispy. Don’t overcrowd the pan.
5️⃣ Drain and Serve:
🧺 Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with your favorite dipping sauces.
📦 Amazon Must-Haves to Help You Create the Best Extra-Crunchy Onion Rings
- 🧅 Onion Ring Slicer – Get perfectly uniform rings every time
- 🥣 Mixing Bowl Set – Soak, dredge, and mix with ease and organization
- 🌡️ Deep Fry Thermometer – Maintain the perfect oil temp for ultra-crispy results
- 🍳 Dutch Oven – Safe and sturdy for golden, even frying
- 🧂 Seasoning Shaker Set – Season like a pro without clumps or mess
- 🧺 Wire Rack & Sheet Pan – Keep your onion rings crisp and crunchy after frying
💡 Helpful Tip:
For an even thicker coating, try using club soda in the dredge for an airy tempura-style crust—or toss in a pinch of baking powder for extra lift!