Onion Rings

Crispy, golden homemade onion rings! Double-dipped in seasoned flour for the ultimate crunch! Easy, crave-worthy, and perfect for dipping.

Course Appetizer, Snack

Cuisine American

Keyword onion rings

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 4783kcal

Author Kathleen

Ingredients

Onion Rings

2 3/4 cups buttermilk
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon + 1 teaspoon seasoned salt (we use Lawry’s)
1 tablespoon + 1 teaspoon baking powder baking powder
1 1/2 teaspoons black pepper
1/2 teaspoon Kosher salt
1 1/2 pieces (about 615 g) large yellow onions, peeled
2 quarts peanut or vegetable oil for frying

Dipping Sauce

1/3 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1 teaspoon sriracha
1 tablespoon honey

US Customary - Metric

Instructions

For The Onion Rings

Move an oven rack to the middle position. Heat oven to 200ºF (93ºC). Peel and slice onions into 1/2 inch rings. Remove the smaller rings (2 inches or less) and save for another use—separate the remaining onion rounds into rings. Set aside.
Pour the buttermilk (2 3/4 cups) into a medium bowl. Set aside.
Combine flour (2 2/3 cups), cornstarch (1/3 cup), seasoned salt (1 tablespoon + 1 teaspoon), baking powder (1 tablespoon + 1 teaspoon), pepper (1 1/2 teaspoons), and salt (1/2 teaspoon) in a separate large bowl. Whisk until combined.
Place one-fourth of the onion rings in the buttermilk to thoroughly coat. Shake off excess buttermilk.
Add the onion rings to the flour mixture in the large bowl. Gently toss to coat the rings. Place the rings on a rimmed baking sheet lined with paper towels and a rack on top. Set aside and repeat the process for the remaining onion rings.
Now is the time for the second coating of the rings. Repeat the process, one fourth of the rings at a time, to add a second coating to each ring. Make room for and place the double-coated rings on the baking sheet—line a second rimmed baking sheet with a triple layer of paper towels without a rack.
Add oil (2 quarts) to a large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375° F (190ºC).
Add one-fourth of the onion rings to hot oil and fry, without stirring, for 30 to 60 seconds. Stir gently with tongs or spider skimmer to break apart any stuck rings. Continue to fry until golden brown, 3 to 5 minutes longer, flipping onion rings occasionally and separating any that stick together. Adjust the heat if necessary to maintain oil temperature between 325ºF and 375ºF (163ºC to 190ºC).
Transfer the fried onion rings to the paper towel-lined sheet pan and place them in the 200°F (93ºC) oven to keep warm. Return the oil to 375ºF (190ºC) and repeat with the remaining onion rings in 3 batches.
Serve the onion rings hot with the zingy sauce or ketchup for traditionalists.

For The Sauce

Mix all sauce ingredients in a small bowl. Whisk until well blended. Set aside in the refrigerator until serving time.

Notes

Choose the right onion: Large yellow onions strike the perfect balance of sweet and savory. We also love Vidalias for a sweeter flavor.
Go big: Remove and reserve the small inner rings (under 2 inches). The larger ones fry up beautifully and keep their structure.
Double-dip magic: A second coat of the flour mixture ensures a crisp, golden shell that clings perfectly.
Temperature matters: Keep oil between 325–375°F for the crunchiest rings. A thermometer is your best friend. Here’s the one I use from Amazon!
Keep them warm: Pop finished rings in a 200°F oven so your whole batch stays hot and crispy until serving. I like to place them on a wire rack set with in a rimmed baking sheet to keep the crunch.

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