Description
This extra crispy onion rings recipe delivers perfectly golden, crunchy rings with a flavorful seasoned coating. Using a combination of buttermilk, spices, and panko breadcrumbs, these onion rings are deep-fried to achieve an irresistibly crispy texture while maintaining tender onions inside. They make a perfect appetizer or side dish to elevate any meal.
Ingredients
Scale
Onions and Wet Ingredients
- 2 large yellow onions, peeled, ends trimmed, sliced into 1/2-inch-thick rings
- 1 cup buttermilk
- 1 large egg
Dry Coating Mix
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt (plus extra for sprinkling)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Breading
- 2 cups panko breadcrumbs
Frying
- Vegetable oil, for frying (enough for 2 inches deep in pan)
Instructions
- Prepare Onion Rings: Separate the sliced onion into individual rings and set them aside carefully to avoid breaking.
- Mix Wet Batter: In a shallow dish, whisk together the buttermilk and egg until the mixture is smooth and well combined.
- Make Dry Coating: In a second shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika. Stir until the spices and powder are evenly distributed.
- Prepare Breadcrumbs: Pour the panko breadcrumbs into a third shallow dish, ensuring they are ready for coating.
- Dredge Onion Rings: Coat each onion ring first in the flour mixture thoroughly. Next, dip the ring into the buttermilk and egg mix, allowing any excess to drip off. Finally, press the coated onion ring into the panko breadcrumbs on both sides to ensure a full, even coat. Set aside on a plate.
- Heat Oil: Pour vegetable oil into a heavy-duty pan or cast-iron skillet until it reaches about 2 inches in depth. Heat the oil over medium heat and maintain the temperature at 350°F (175°C) using a thermometer for consistent frying.
- Fry Onion Rings: Fry the breaded onion rings in batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes, flipping halfway through, until the rings turn a beautiful golden brown and become crisp.
- Drain and Season: Using a slotted spoon, transfer the fried onion rings to a plate lined with paper towels to drain excess oil. While still hot, sprinkle lightly with salt to enhance the flavor.
- Serve: Serve immediately while hot with your preferred dipping sauces. Enjoy the extra crispy texture and delicious flavor!
Notes
- Maintaining the oil temperature at 350°F is crucial for crispy onion rings without being greasy.
- Do not overcrowd the pan during frying to ensure even cooking and prevent lowering the oil temperature.
- Using cornstarch in the coating mix helps achieve a crispier texture.
- Panko breadcrumbs create a light, airy crust compared to regular breadcrumbs.
- Serve onion rings immediately for best crispiness as they can lose texture if left to sit.
