If you love extra crispy and crunchy onion rings, this recipe was made for you. These onion rings are so dangerously delicious, you can’t have just one!
I personally love battered onion rings, but can’t resist the superior crisp achieved by using panko bread crumbs. The outer layer of the panko bread crumbs adds a light, ethereal texture to these deep fried onion rings. Thus, this recipe is a combination of a wet batter and bread crumb coating. It truly is the best of both worlds.
INGREDIENTS
These are (almost) all the ingredients you will need for this recipe. Not pictured are optional spices I added to my flour mixture.
HOW TO MAKE CRISPY FRIED ONION RINGS
STEP 1: CUT THE ONIONS
Carefully slice the onions into 1/4-inch-1/2 inch rounds, depending on how thick you want the onion rings to be. Separate the rings from each other, keeping only the larger outer rings. (I like to add a few smaller rings, for tasting purposes of course!)
STEP 2: COAT IN FLOUR MIXTURE
Combine the flour, baking powder, salt, and seasonings of your choice in a medium-sized bowl. Coat each onion ring in the flour mixture and set aside until all the onion rings have been lightly coated in the flour mixture.
STEP 3: DIP IN WET BATTER
Once all the onion rings have been coated in the flour mixture, mix in the eggs and buttermilk with the remaining flour. Beat the mixture well with a whisk until all the ingredients have been combined and no lumps remain in the wet batter. At this point I would have the panko bread crumbs ready in a shallow bowl or tray.
Dip each onion ring into the batter and shake off as much of the excess as possible. It’s crucial that the onion ring is well coated in the batter, but too much of it can lead to the end result being too soggy and falling apart.
STEP 4: COAT WITH BREAD CRUMBS
Place each onion ring into the panko bread crumbs. Coat evenly all around.
STEP 5: DEEP FRY IN OIL
Deep fry the onion rings in the preheated oil for 3 to 4 minutes, flipping halfway or when they start to turn golden brown. To ensure even cooking, fry only a few onion rings at a time. Not overcrowding the onion rings will prevent the oil temperature from dropping drastically, which will affect the end level of crispiness. When the onion rings look golden brown on all sides, remove them from the hot oil and place them on a wire rack to drain the excess oil. This is the perfect time to season with more salt, if desired.
Serve immediately and watch them disappear!
Crispy Fried Onion Rings
Ingredients
- 2 large sweet yellow onions cut into ¼ inch-½ inch rounds
- 2 eggs lightly beaten
- ¾ cup milk or buttermilk
- 1 cup all purpose flour
- ¾ teaspoon salt plus more for seasoning
- ¾ teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
- 2 cups panko bread crumbs more as needed
- 4 cups vegetable or canola oil
Instructions
- Preheat the oil in a deep fryer or medium-sized saucepan to 375℉.
- Cut the onions: Cut the onions into ¼ inch-½-inch rounds. Separate the onion rings, keeping only the larger outer rings.
- Coat in flour mixture: Combine the flour, baking powder, salt, black pepper, garlic powder, and cayenne pepper in a medium-sized bowl. Coat each onion ring in the flour mixture and set aside until all the onion rings have been lightly coated in the flour mixture.
- Dip in wet batter: After all the onion rings have been coated in the flour mixture, mix in the eggs and buttermilk with the remaining flour. Beat the mixture well with a whisk until all the ingredients have been combined and no lumps remain in the wet batter. Dip each onion ring into the batter and shake off as much of the excess as possible.
- Coat with bread crumbs: Pour the panko bread crumbs into a separate bowl or shallow tray. Place each onion ring into the panko bread crumbs. Coat evenly all around. Use more bread crumbs as needed.
- Deep fry in oil: Deep fry the onion rings in the oil for 3 to 4 minutes, flipping halfway or when they start to turn golden brown. To ensure even cooking, fry only a few onion rings at a time. When the onion rings look golden brown on all sides, remove them from the hot oil and place them on a wire rack to drain the excess oil. Season with more salt, if desired.
Notes
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- I like to use sweet yellow onions (e.g. Vidalia onion) for my onion rings, but you can use any standard white or yellow onion. White onions tend to have a more pungent, sharp onion flavor. To reduce some of that sharp onion flavor, you can soak the onion rings in milk or buttermilk for 30 minutes before covering them in the flour mixture.
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- Depending on the size of your onion rings, you may need more panko bread crumbs. I always keep some extra on the side in case I more for breading.
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- Don’t let the oil temperature fall below 350 degrees F, as the lower temperature won’t allow the onion rings to get as crispy. I use a meat or candy thermometer to monitor my oil temperature.
I love to dip my onion rings in ranch or BBQ sauce, but you can use any of your favorite condiments or sauces for dipping. These onion rings taste delicious in homemade burgers, but they’re good enough to enjoy on their own.
