Crispy onion rings are one of those irresistible snacks I always find myself craving. Coated in a seasoned flour mix, dipped in buttermilk, and then encrusted with crunchy panko breadcrumbs, these golden-fried rings are bursting with flavor and texture. Whether I’m serving them as a side dish, party snack, or just treating myself on a weekend, they never disappoint.
Why You’ll Love This Recipe
I love how these onion rings deliver a satisfying crunch with every bite. The triple-layer coating gives them an ultra-crispy texture, while the spices in the flour blend add just the right amount of kick. Using panko breadcrumbs really levels them up compared to regular ones. And although they’re deep-fried, I can always choose to bake them for a lighter alternative. They’re also quick to make and super customizable — ideal for casual snacking or impressing guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 large onions, sliced into 1/4‑inch rings
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1 cup all‑purpose flour
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1 teaspoon garlic powder
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 cup buttermilk
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2 cups panko breadcrumbs
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Vegetable oil for frying
Directions
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I begin by heating vegetable oil in a deep fryer or large pot to 350°F (175°C). I always make sure there’s enough oil to fully submerge the onion rings.
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In a bowl, I mix together the flour, garlic powder, paprika, salt, and black pepper until well combined.
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I pour the buttermilk into a separate bowl.
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Each onion ring goes into the buttermilk first. After letting the excess drip off, I coat it in the flour mixture, then shake off any excess.
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I dip the ring back into the buttermilk, and then dredge it in panko breadcrumbs, pressing gently to make sure they stick.
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I fry the coated rings in batches, usually for 2 to 3 minutes, until they’re golden brown and crispy.
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I remove the rings with a slotted spoon and place them on paper towels to drain the extra oil.
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I serve them hot, usually with a dipping sauce on the side — ranch, spicy mayo, or ketchup are my go-tos.
Servings and Timing
This recipe makes about 4 servings.
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
Variations
When I want to turn up the heat, I add a pinch of cayenne pepper to the flour mix. For a lighter version, I skip the frying and bake the onion rings in a preheated oven at 425°F (220°C) for about 20 to 25 minutes, flipping halfway through. Sometimes I even switch up the spices — a dash of cumin or chili powder can add a fun twist.
Storage/Reheating
I store leftover onion rings in an airtight container in the fridge for up to 2 days. To bring back their crispiness, I reheat them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes. Microwaving isn’t ideal since it tends to make them soggy.
FAQs
How do I keep onion rings crispy after frying?
I always place the fried onion rings on a wire rack over a baking sheet instead of piling them on paper towels. This allows excess oil to drip off without making the rings soggy.
Can I make these onion rings in an air fryer?
Yes, I can! I preheat the air fryer to 400°F (200°C) and cook the coated rings in a single layer for 8–10 minutes, flipping halfway through.
What onions are best for onion rings?
I prefer using sweet onions like Vidalia or Walla Walla, but regular yellow onions work just fine for a sharper flavor.
Can I prepare these in advance?
I usually don’t recommend frying them ahead of time, but I can prep the onion rings and coat them a few hours in advance. I just keep them refrigerated and fry them when ready.
Why are my onion rings soggy?
This usually happens if the oil isn’t hot enough. I always make sure the temperature is at 350°F before frying and avoid overcrowding the pan.
Conclusion
Making crispy onion rings at home is simpler than it seems, and the payoff is totally worth it. I love the contrast between the sweet, tender onion and the crunchy exterior, and I enjoy playing with different seasonings and cooking methods to suit my mood. Whether I’m hosting friends or indulging in a solo snack, these onion rings always hit the spot.
Print
Crispy Onion Rings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy onion rings coated in a flavorful batter and panko breadcrumbs, fried to golden perfection and served as a crunchy snack.
Ingredients
- 2 large onions, sliced into 1/4‑inch rings
- 1 cup all‑purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Begin by heating vegetable oil in a deep fryer or a large pot to 350°F (175°C). Ensure there is enough oil to submerge the onion rings completely.
- In a medium bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well.
- In another bowl, pour the buttermilk.
- Dip each onion ring first into the buttermilk, allowing any excess to drip off, then coat it in the flour mixture, shaking off any excess.
- Return the coated onion ring to the buttermilk, then dredge it in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
- Carefully place the coated onion rings into the hot oil, frying in batches to avoid overcrowding. Fry for about 2‑3 minutes or until golden brown and crispy.
- Remove the onion rings with a slotted spoon and place them on a paper towel‑lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- For a spicier kick, add cayenne pepper to the flour mixture.
- For a healthier version, bake the onion rings at 425°F (220°C) for 20‑25 minutes, flipping halfway through, until crispy and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
