Crispy Southern Buttermilk Onion Rings
These crispy Southern buttermilk onion rings are fried to crispy golden perfection, and are packed with flavor thanks to the buttermilk soak and seasoned breading. They’re the ideal snack, side dish, or appetizer when served with your favorite dipping sauce.
Servings: 4 servings
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
Serving: 1serving | Calories: 188kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 255mg | Fiber: 2g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg