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These Onion Rings are thick and extra crispy, every single time! The perfect side for burgers, sandwiches, and more. Serve with ketchup, BBQ sauce, ranch, or another favorite dipping sauce.
It’s taken me a while to share this recipe because, honestly, it’s so easy and straightforward I kept forgetting to write it down! I can say that I will never buy frozen onion rings again. This homemade version is just too good and too easy. I made these on the thicker side but included instructions for thinner ones below as well. Not to mention that the breading is light and crispy!
Why This Is The Best Onion Rings Recipe
- Extra crispy texture. I am very picky about my onion rings having a light, crispy breading and this recipe nails it! Using panko breadcrumbs, buttermilk, and keeping the temperature consistent all play a role in the crispy texture.
- Thick rings. I like to use a large onion and cut the rings about 1/2 inch thick. No super thin rings that leave you wondering is there’s even any onion inside!
- Quick & easy. It takes just a few minutes to coat the onions and a few minutes to fry them up. Just keep in mind you’ll need to fry in batches. I love to make these inside while the burgers are cooking on the grill.
What You’ll Need
This homemade onion rings recipe requires onions, buttermilk, breadcrumbs, and a few staples. Scroll down to the recipe card below for the exact measurements.
- Onions – Yellow onions are the best for onion rings (white onions will also work). Look for large ones so that the rings are big enough once sliced.
- Buttermilk – If you don’t have buttermilk, mix 1/2 cup of regular milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes as a substitute.
- Egg – For the egg wash.
- All-purpose flour
- Cornstarch – Helps create the crispy outside.
- Spices – Salt, black pepper, garlic powder, and smoked paprika season the batter.
- Panko breadcrumbs – These are lighter and crispier than traditional breadcrumbs.
- Vegetable oil – Or similar neutral oil for frying.
How To Make Extra Crispy Onion Rings
Making homemade onion rings is almost as quick as frying frozen ones! The printable instructions can be found in the recipe card below.
- Prep. Slice the onion and then separate the slices into rings. Whisk the buttermilk and egg together in a shallow dish. In another dish, combine the flour, cornstarch, and spices. Add the panko to a third dish.
- Coat the onions. Dredge each ring in flour then dip it into the buttermilk. Press it into the breadcrumbs, ensuring both sides are completely coated. Set aside and repeat with all rings.
- Fry. Heat two inches of oil to 350F. Fry the onion rings in batches in the hot oil for 2-3 minutes until golden brown, flipping halfway.
- Enjoy. Place the cooked onion rings on a paper towel-lined plate. Sprinkle with salt. Enjoy immediately!
Tips & Tricks
These tips and tricks will help ensure the crispiest onion rings each and every time!
- Keep the oil temp consistent. Make sure the oil stays at 350°F (175°C). If it’s too cool, the onion rings will absorb excess oil and become greasy. If it’s too hot, they’ll burn before cooking through.
- Add some heat. Feel free to add cayenne pepper or chili powder to the flour mixture for a spicier kick.
- Panko alternative. Regular breadcrumbs can be used in place of panko breadcrumbs, but the texture won’t be as crunchy.
- Fry in batches. Fry in small batches to avoid lowering the oil temperature, which can result in soggy rather than crispy onion rings.
- Make them thinner. For thinner onion rings, slice the onions into 1/4-inch-thick rings. Reduce cooking time slightly for thinner slices.
What To Serve Them With
We love to serve these crispy onion rings alongside burgers, like chicken burgers and smash burgers, and sandwiches. They’re also great with chicken tenders or as a snack.
For dipping sauces, we love ranch, burger sauce, ketchup, fry sauce, spicy mayo, barbecue sauce, honey mustard, or even sriracha aioli.
How To Store & Reheat Leftovers
- Fridge. Store leftover onion rings in an airtight container in the fridge for up to 2 days. Keep in mind they’ll lose their crispness after refrigeration.
- Reheat. For the best results, reheat onion rings in a preheated oven at 375°F (190°C) or an air fryer for 5-7 minutes to restore crispiness. Avoid microwaving as it will make them soggy.
Onion Rings Recipe (Extra Crispy)
These Onion Rings are thick and extra crispy, every single time! The perfect side for burgers, sandwiches, and more. Serve with ketchup, BBQ sauce, ranch, or another favorite dipping sauce.
Servings: 4 people
Ingredients
- 2 large yellow onions peeled, ends trimmed, and sliced into 1/2-inch-thick rings
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt plus extra for sprinkling
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Separate the onion slices into rings and set them aside.
- In one shallow dish, whisk together the buttermilk and egg until smooth.
- In a second shallow dish, combine the flour, cornstarch, salt, pepper, garlic powder, and smoked paprika. Mix until evenly distributed.
- Pour the panko breadcrumbs into a third shallow dish.
- Dredge each onion ring in the flour mixture, ensuring it’s fully coated. Then dip it into the buttermilk mixture, letting any excess drip off. Finally, press it into the panko breadcrumbs, coating both sides completely. Set aside on a plate.
- Heat 2 inches of vegetable oil in a heavy-duty pan or cast-iron skillet over medium heat. Use a thermometer to maintain the oil at 350°F (175°C).
- Fry the onion rings in batches, being careful not to overcrowd the pan. Cook each batch for 2-3 minutes, flipping halfway through, until golden and crispy.
- Transfer the cooked onion rings to a plate lined with paper towels to drain excess oil. Sprinkle with a little salt while still hot. Serve immediately with your favorite dipping sauces. Enjoy!
Last Step:
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Nutrition
Calories: 340kcal | Carbohydrates: 61g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 884mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 3mg
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