The BEST Onion Rings

Ingredients

• 2 medium Medium Onion (peeled and sliced into rings, keep rings intact)
• 1 cup Buttermilk (cold, for wet batter)
• 1 tbsp Hot Sauce (adds heat, optional)
• 1 tsp Garlic Powder (seasoning for wet batter)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 0.5 tsp Chipotle Chili Powder (adds chipotle heat)
• 0.5 cup All-Purpose Flour (part of dry coating)
• 2 tbsp Cornstarch (30‑40% of dry coating for extra crispness)
• 1 cup Panko Breadcrumbs (final dry coating for crunch)
• 4 cups Vegetable Oil (for deep‑frying, use a neutral oil with high smoke point)
• 1 tsp Flaky Sea Salt (sprinkle after frying)

Instructions

1. Slice and Peel Onions

   Cut each onion in half through the root, then slice each half into 1/4‑inch thick rings. Gently peel off the outer skin and remove any tough membrane if possible, keeping the rings whole.

   Time: PT5M

2. Prepare Wet Batter

   In a small mixing bowl, combine 1 cup cold buttermilk, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika, and 0.5 tsp chipotle chili powder. Whisk until smooth.

   Time: PT2M

3. First Dip in Wet Batter

   Place the onion rings in a colander and drizzle the wet batter over them, tossing gently to coat. Let excess drip off for about 30 seconds.

   Time: PT2M

4. Make Dry Flour Mixture

   In a large bowl, whisk together 0.5 cup all‑purpose flour and 2 tbsp cornstarch until evenly combined.

   Time: PT3M

5. First Dry Coat

   Transfer the wet‑coated rings to the flour mixture, tossing until each ring is lightly dusted. Shake off excess flour.

   Time: PT3M

6. Second Dip in Wet Batter

   Return the rings to the wet batter for a second quick dip, ensuring they are fully wet again.

   Time: PT2M

7. Final Dry Coat with Panko

   Place the rings in a bowl of panko breadcrumbs and toss gently until fully coated. Press lightly so the crumbs adhere.

   Time: PT3M

8. Heat Oil to 350°F

   Fill the deep‑fry pot with enough oil to submerge the rings (about 3‑4 inches). Heat over medium‑high heat until the thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Fry Onion Rings

   Carefully lower a handful of coated rings into the hot oil. Fry for about 4 minutes, turning once, until golden brown and crisp.

   Time: PT4M

   Temperature: 350°F

10. Drain and Season

    Transfer fried rings to a paper‑towel‑lined plate or wire rack to drain. Immediately sprinkle with flaky sea salt while still hot.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

22g

Fat

12g

Fiber

2g