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On a cozy weekend, there’s nothing better than the aroma of crispy fried onion rings filling the kitchen. These Crispy Southern Buttermilk Onion Rings are a classic Southern side dish that brings comfort to any meal. The crispy coating, thanks to the buttermilk, adds that perfect crunch with every bite—making it an irresistible addition to burgers or served on their own as a snack.
Create a mouthwatering Southern appetizer spread by also making some white cheddar pimento cheese or this smoky black-eyed pea hummus!
Introduction
Down here in the South, onion rings aren’t just a snack—they’re a way of life. Using Vidalia onions, with their sweet, mild flavor, we give ‘em a dip in buttermilk, coat them in a crispy, golden batter, and deep-fry them to crispy perfection. It’s like a tobacco onions method, but with way less work and a lot more crunch. We’re talking about a dish that takes a centuries-old southern classic and gives it a crispy fried makeover.
The spice blend? Oh, it’s got paprika, garlic powder, and just a hint of cayenne pepper—enough to remind you of those smoky tobacco onions, but with a little extra kick. These crispy little guys didn’t just appear out of thin air; they’re the evolution of a southern experiment that’s now a full-on food obsession. So, grab your favorite dipping sauce and dig in—these Southern Buttermilk Onion Rings are about to become your new burger and steak BFFs.
Why This Recipe Works
- Crispy Perfection – The buttermilk batter creates an extra-crispy coating.
- Southern Flavor – A touch of paprika and cumin gives thick slices of Vidalia onions (or other sweet onions) that unique Southern flair.
- Quick & Easy – These onion rings come together quickly, making them perfect for a weekday treat or party appetizer.
Ingredients
The ingredients here are simple, but each one does its job—like a well-oiled squad. Here’s the key ingredients you’ll need for this simple Southern appetizer!
- Onions: Choose medium-sized Vidalia onions (or other sweet white onions) that are firm with smooth skin and no blemishes. They should feel heavy for their size, which indicates freshness. For the best crispy onion rings, make sure to slice the onions into 1/2-inch-thick rings—thin slices can fall apart while frying.
- Buttermilk: This adds a rich, slightly tangy flavor to the batter. choose medium sized Vidalia onions (or other sweet white onions) that are firm with smooth skin and no blemishes. They should feel heavy for their size, which indicates freshness. For the best crispy onion rings, make sure to slice the onions into 1/2-inch-thick rings—thin slices can fall apart while frying.
- Spices: Paprika, garlic powder, onion powder, and cumin create savory depth, a hint of spice, and subtle smokiness.
- Peanut Oil: Use peanut oil for frying for best results.
See recipe card for full information on ingredients and quantities.
Substitutions
- Onions: Try using red onions for a sharper flavor.
- Don’t have buttermilk? You can substitute with regular milk mixed with a little lemon juice or vinegar.
- Don’t have peanut oil? You can use vegetable oil if preferred.
How to Make Crispy Southern Buttermilk Onion Rings
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prepare the Onions
Peel and thinly slice 3 medium sweet onions into thick rings. Set aside.
2
Make the Coating
In a large bowl, mix 1 cup of all-purpose flour, 1/2 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and salt to taste.
3
Soak in Buttermilk
In a separate bowl, pour 1 cup of buttermilk. Dip each onion ring into the buttermilk, then coat it evenly with the flour mixture.
4
Fry the Onion Rings
Heat peanut oil (about 1 inch deep) in a Dutch oven or large skillet over medium heat. Fry the onions in small batches, turning them to golden brown (about 2-3 minutes per batch).
5
Drain
Use a slotted spoon to transfer the fried onion rings onto a plate lined with paper towels to drain excess oil.
6
How Gloriously Southern!
C’mon and get cozy with all that golden goodness.
Recipe FAQs
Buttermilk adds tanginess and helps tenderize the onions, resulting in a flavorful and crispy coating.
Peanut oil is recommended due to its high smoke point and neutral flavor, but vegetable oil can also be used.
Heat the oil to 365°F (185°C) for optimal frying, ensuring a crispy exterior without absorbing excess oil.
To make your onion rings ahead of time, coat the slices as directed in the recipe and lay them in a single layer on a parchment-lined baking sheet. Chill them in the fridge for at least 30 minutes—this helps the coating adhere and ensures a crispy finish. When you’re ready to serve, fry the chilled rings in hot oil until golden and crunchy. For best results, avoid freezing the uncooked, coated rings, as it can lead to sogginess, and reheat any leftovers in an oven or air fryer to revive their crispiness.
Serving Southern Buttermilk Onion Rings
Keep it easy and whip up a killer dipping sauce like my recipe for Comeback Sauce, Pub Sauce or Five Ingredient Honey Mustamaise—both are a breeze and pack a punch. If you’re feeling a little Cajun flair, remoulade is your friend. But let’s be real—these bad boys are KILLER on top of a burger or, my personal fave, perched atop a juicy grilled steak. Trust me, it’s the kind of upgrade your meal’s been begging for.
Pairing your crispy southern buttermilk onion rings with the perfect beverage can elevate your dining experience. For beer enthusiasts, a light lager, pale ale, or a hoppy IPA can add a bold contrast to the sweet Vidalia onions. For wine options, try a chilled Sauvignon Blanc or Pinot Grigio. For cocktail lovers, a spicy margarita or whiskey sour brings the perfect amount of heat and depth to balance out the crispy goodness.
Expert Tips
- For an extra crispy texture, repeat the dipping and dredging process to create a double coating.
- Fry the onions in batches to avoid overcrowding the pan and lowering the oil temperature. Two large onions take me 4 to 5 batches.
- Make Ahead: Coat the slices as instructed and place in a single layer on a parchment-lined baking sheet. Refrigerate. When ready to serve, fry the chilled rings in hot oil until golden and crunchy. Avoid Freezing.
- Storing Leftovers: Place in airtight container fitted with a lid. Refrigerate up to 3 days before reheating.
- Reheat Leftovers: Place in an oven or air fryer to re-crisp.
More Southern Appetizers to Try
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Crispy Southern Buttermilk Onion Rings
Ingredients
- 3 medium Vidalia sweet onions, or red onions
- 1 cup all-purpose flour, or gluten-free flour
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 pinch sea salt, or more to taste
- 1 cup whole buttermilk
- peanut oil, or vegetable oil
Instructions
- Peel and slice the onions into 1/4-inch rings. Separate each slice into individual rings to for easy breading and even cooking.
- Whisk the flour and spices, including salt to taste, in a large bowl until blended. Pour the buttermilk into a separate bowl.
- Dip each onion ring into the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture, ensuring all sides are well-coated.
- Place the coated onion rings on a plate and let them rest for about 10 minutes to help the coating adhere better.
- Pour peanut oil into a deep, heavy-bottomed saucepan or deep fryer to a depth of at least 2 inches. Heat the oil to 365°F (185°C), checking it with a deep-frying thermometer. Maintaining this temperature is crucial for achieving a crispy exterior without overcooking the onions.
- Carefully lower a few onion rings into the hot oil and fry in batches for 2-3 minutes each, turning occasionally, until they are golden brown and crisp.
- Use a slotted spoon or strainer to remove the rings, allowing excess oil to drain back into the pan. Transfer the onion rings to a paper towel-lined baking sheet to absorb any remaining oil and season lightly with additional salt if desired.
- For the best texture and flavor, serve the onion rings hot alongside your favorite dipping sauces.
Notes
- For an extra crispy texture, repeat the dipping and dredging process to create a double coating.
- Fry the onions in batches to avoid overcrowding the pan and lowering the oil temperature. Two large onions take me 4 to 5 batches.
- Make Ahead: Coat the slices as instructed and place in a single layer on a parchment-lined baking sheet. Refrigerate. When ready to serve, fry the chilled rings in hot oil until golden and crunchy. Avoid Freezing.
- Storing Leftovers: Place in airtight container fitted with a lid. Refrigerate up to 3 days before reheating.
- Reheat Leftovers: Place in an oven or air fryer to re-crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! These look so good. Definitely trying over the weekend!
Ritika, I’d be so, so pleased if you would! Thanks for this sweet comment to start my day 🙂 Jenny
Oh my goodness!! These are incredible!!! Thank you for the recipe!
Ned, every time I look at the images, I get hungry myself! 🙂 Jenny