The BEST Onion Rings
Directions
- 1Start slicing your onion down from the root.
- 2Turn the onion around and slice the top.
- 3Gently peel the onion, including taking off the membrane if you can find it.
- 4Slice the onion in half.
- 5Separate the onion into individual rings.
- 6Cover the onion rings in buttermilk.
- 7Splash the buttermilk-covered onions with a little hot sauce.
- 8Add garlic powder, smoked paprika, and chipotle chili powder to the buttermilk mixture.
- 9Very carefully mix the onions into the buttermilk mixture, trying not to break them.
- 10In a separate bowl, add all-purpose flour.
- 11Add about 30-40% of the flour amount in cornstarch.
- 12Add the same seasonings (garlic powder, smoked paprika, chipotle chili powder) to the flour mixture.
- 13Quickly let the wet onions drip off their excess moisture.
- 14Instantly throw the wet onions into your flour mixture.
- 15Make sure they are fully coated in the flour mixture to dry out.
- 16Go back into the wet batter.
- 17Gently and carefully toss the wet-battered onions into Panko breadcrumbs.
- 18Carefully toss them into hot oil set at 350°F.
- 19Fry for about 4 minutes until golden brown and crispy.
- 20Hit them with a little bit of flaky salt after frying.
Ingredients
- 1 medium-sized onion
- amount to cover onions buttermilk
- a little hot sauce
- garlic powder
- smoked paprika
- chipotle chili powder
- all-purpose flour
- 30-40% cornstarch
- Panko breadcrumbs
- hot oil
- a little bit flaky salt
Equipment
knifecutting boardbowldeep fryermetal cooling rack
Tips
- Use a medium-sized onion for a good batter-to-onion ring ratio.
- Gently peel the onion, including the membrane, if possible.
- Carefully mix the onions in the buttermilk batter to avoid breaking them.
- The breading process is wet, dry, wet, dry.
- Fry the onion rings at 350°F (175°C).
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