Crispy Fried Onion Rings

4.80 from 10 votes

Classic homemade crispy fried onion rings are dredged in buttermilk and battered in a well-seasoned flour resulting in restaurant-quality fried onions at home!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 147kcal

Author: Jocelyn Delk Adams

Ingredients

2 ½ cups flour
3 tablespoons seasoned salt
2 tablespoons yellow corn meal
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
2 onions sliced into ⅓-½ inch rings
1 cup buttermilk
Vegetable oil for frying

Instructions

Add flour, seasoned salt, corn meal, black pepper, paprika, and cayenne pepper to a paper bag and shake to mix well.
Dip each onion ring into seasoned flour then dip into buttermilk then back into seasoned flour coating all sides. Set each battered onion ring on a parchment covered baking sheet to rest until all onion rings are battered.
While coating sets, add 3-3 ½ inches of oil to a cast iron or heavy bottom pot and heat over medium high heat. Also turn on oven to 275 degrees.
Fry the rings 4 at a time, not over crowding. Fry on each side until golden brown then remove and place on paper towels to drain.
Add finished rings to a parchment paper lined baking sheet and place in the oven to keep warm until all are fried. Serve when ready.

Notes

If you prefer a milder onion flavor, soak the onion slices in ice water for about 15 minutes before use. The cold water will help to pull out starch and soften their flavor.

To avoid mess, designate a dry hand and a wet hand when breading. Setting up a small station and working slowly will avoid clumpy, messy hands.

Refined oils such as safflower, canola, vegetable, sunflower or peanut are all high-heat oils. They’re capable of withstanding higher temperatures and staying stable without imparting flavor.

Don’t overcrowd the pot with too many rings or they’ll clump together and lower the oil temperature. Be patient and enjoy the process!

You can do it by hand or use a mandolin but just make sure they are evenly cut. This will ensure they cook up in the same amount of time.

I really like using a dutch oven because I find it cooks more evenly. However, you don’t need a huge vat to fry onion rings. Any saute pan or wok with a heavy metal bottom work too. The wider the pan, the more rings you’ll be able to fry at once without overcrowding.

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