I’m a Cooking Classy fan and I can’t wait to share my homemade onion rings that are extra crispy and deeply flavorful, made with fresh yellow onion slices, a seasoned breading, and crunchy panko bread crumbs.

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I never thought onion rings could surprise me again but this version did. Thick yellow onion rings get a crazy crunch thanks to panko breadcrumbs and the flavor hits deep without being fussy.

I brought a batch to a tasting and even folks from Yummy Foodies and Cooking Classy gave a delighted shrug that said more than words. They look humble but something in the texture makes you keep reaching for one more, even when you know you ought to stop.

If you like snack food that gets people talking, this’ll make you curious.

Ingredients

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Yellow onions add sweetness and bite they give fiber antioxidants and big savory flavor
Tangy buttermilk tenderizes adds protein and slight acidity it helps batter stick
Eggs bind and brown they add protein and richness so crust stays together
Flour and cornstarch give structure and light crunch carbs for batter not healthy
Panko makes extra crispy coating absorbs less oil mostly carbs though ok
Vegetable oil fries rings golden its high in calories and fat use fresh oil
Smoked paprika and garlic add smoky savory notes cayenne gives heat if you want

Ingredient Quantities

2 large yellow onions, about 1 pound, separated into rings

1 cup buttermilk or 1 cup milk plus 1 tablespoon vinegar or lemon juice

2 large eggs beaten

1 cup all purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 1/2 teaspoons kosher salt or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper optional

2 cups panko breadcrumbs lightly packed

Vegetable oil for frying, about 4 cups or enough for 2 inch depth

How to Make this

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1. Slice the 2 large yellow onions into 1/2 inch rings and separate them, then place rings in a bowl and pour 1 cup buttermilk over them (or make sour milk by mixing 1 cup milk with 1 tbsp vinegar or lemon juice and wait 5 minutes), toss and let soak 15 to 30 minutes in the fridge to tenderize and help the coating stick.

2. While they soak, whisk 2 large eggs in a shallow bowl and set aside. In another shallow dish mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne if using; reserve 1 to 2 tablespoons of that flour mix to stir into the panko.

3. Put 2 cups panko breadcrumbs (lightly packed) in a third shallow dish and toss in the reserved bit of flour mix you saved so the panko sticks better. This little hack helps the crumbs cling and gives extra crunch.

4. Remove onion rings from the buttermilk and shake off excess, then pat lightly with paper towel so they are tacky but not dripping.

5. Dredge each ring in the seasoned flour mixture, shake off excess, dip into the beaten eggs, then press into the panko so it’s well coated. For an ultra-crisp double layer you can dip back in egg and panko once more, but one good coat is fine.

6. Arrange coated rings on a tray and chill 10 minutes in the fridge if you have time; that helps the crumbs set so they wont fall off in the oil.

7. Heat vegetable oil in a heavy pot or Dutch oven to about 350°F, using about 4 cups or enough to reach a 2 inch depth. If you don’t have a thermometer test with a small piece of coating: it should sizzle immediately and brown in ~30 to 45 seconds.

8. Fry rings in batches, dont overcrowd the pan, for about 2 to 3 minutes per batch, turning once, until golden brown and crisp. Keep the oil around 350 to 360°F between batches.

9. Transfer cooked rings to a wire rack set over a baking sheet or paper towels to drain, and sprinkle a little extra kosher salt while theyre hot.

10. Serve immediately for best crunch with your favorite dip. If you need to hold them a few minutes keep them on a low oven (200°F) on the rack so they stay crisp.

Equipment Needed

1. Large chef’s knife and cutting board, for slicing the onions into 1/2 inch rings
2. Three shallow bowls or dishes (soak, egg, seasoned flour)
3. Measuring cups and spoons for the buttermilk, flour, cornstarch and spices
4. Whisk and a fork or small bowl for beating the eggs
5. Long tongs and a slotted spoon or a spider for turning and removing rings from hot oil (dont use hands)
6. Heavy pot or Dutch oven for frying, about 2 inch oil depth capacity
7. Candy or deep fry thermometer to keep oil at ~350°F, if you have one
8. Wire rack set over a baking sheet plus paper towels for draining and keeping rings crisp

FAQ

Q: What oil temperature should I use and how long do I fry the rings? A: Heat oil to about 350 to 375 degrees F. Fry in small batches for 2 to 3 minutes until golden, flipping once if needed. Don't crowd the pot or the temp will drop and they get greasy.

Q: I dont have buttermilk, what can I use? A: Use 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit 5 minutes. That mimics buttermilk well and helps the batter stick and tenderize the onion.

Q: How do I stop the batter from sliding off the onion rings? A: Dry the rings well, dust them lightly with flour or cornstarch before dunking in the wet mix, then press panko on firmly. Let them rest on a rack for 5 minutes so the coating sets, that really helps.

Q: Can I bake or air fry them instead of deep frying? A: Yes, you can bake at 425 degrees F or air fry at 400 degrees F. Brush or spray the rings with oil and cook until crisp, about 10 to 15 minutes, flipping once. They wont be exactly like deep fried but still tasty.

Q: How do I keep them extra crispy and not soggy after frying? A: Drain on a wire rack set over a sheet pan, not paper towels. Salt right after frying. Serve asap or keep warm in a single layer in a 200 degree F oven for up to 20 minutes.

Q: Can I make them ahead or freeze them? A: You can prep battered rings and freeze them in a single layer on a tray, then transfer to a bag. Fry from frozen, add a minute or two to the fry time. For best texture fry fresh if you can.

Onion Rings Recipe Substitutions and Variations

Buttermilk (1 cup): use 1 cup kefir; or 1 cup plain yogurt thinned with a few tablespoons of water or milk till pourable; or 1 cup milk + 1 tbsp vinegar or lemon juice (lets it sour like buttermilk).
Eggs (2 large): use 1 tbsp ground flax + 3 tbsp water per egg (let sit 5 min); or 3 tbsp aquafaba (chickpea brine) per egg; or 1/4 cup applesauce per egg for a milder binder (won’t be quite as crisp).
All purpose flour (1 cup): swap for a 1:1 gluten free flour blend; or use rice flour or chickpea (besan) flour for extra crisp and a little nuttiness — adjust seasoning if using chickpea.
Panko breadcrumbs (2 cups): use crushed cornflakes or crushed potato chips for extra crunch; or fine regular breadcrumbs; or crushed pretzels for a salty bite.

Pro Tips

1. Chill the coated rings for at least 10 minutes before frying, even if youre impatient. It seems small but that little rest helps the crumbs bond so they dont slough off in the oil, and you get fewer floaters in the pan.

2. Toast the panko lightly in a skillet or oven before using, or toss it with a tablespoon of melted butter or oil. That gives nuttier flavor and lets the crumbs brown faster so the outside crisps up without overcooking the onion.

3. Keep your oil steady not too hot and dont overcrowd the pot. Work in small batches so the temperature recovers quickly, and use a thermometer if you can. If the oil drops too much the coating soaks up oil and gets greasy.

4. For super crunch, press the crumbs onto the rings when you coat them and then do a quick double-dip (egg then panko again). It adds a bit more thickness so you get that satisfying crunch, but dont go crazy or it will overpower the onion.

5. Drain on a wire rack set over a tray and hold in a low oven if needed. Paper towels trap steam and make things soggy, and stacking rings will do the same. Sprinkle salt right after frying so it sticks.

Onion Rings Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm a Cooking Classy fan and I can't wait to share my homemade onion rings that are extra crispy and deeply flavorful, made with fresh yellow onion slices, a seasoned breading, and crunchy panko bread crumbs.

Servings

servings

Calories

320

kcal

Equipment: 1. Large chef’s knife and cutting board, for slicing the onions into 1/2 inch rings
2. Three shallow bowls or dishes (soak, egg, seasoned flour)
3. Measuring cups and spoons for the buttermilk, flour, cornstarch and spices
4. Whisk and a fork or small bowl for beating the eggs
5. Long tongs and a slotted spoon or a spider for turning and removing rings from hot oil (dont use hands)
6. Heavy pot or Dutch oven for frying, about 2 inch oil depth capacity
7. Candy or deep fry thermometer to keep oil at ~350°F, if you have one
8. Wire rack set over a baking sheet plus paper towels for draining and keeping rings crisp

Ingredients

2 large yellow onions, about 1 pound, separated into rings
1 cup buttermilk or 1 cup milk plus 1 tablespoon vinegar or lemon juice
2 large eggs beaten
1 cup all purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional
2 cups panko breadcrumbs lightly packed
Vegetable oil for frying, about 4 cups or enough for 2 inch depth

Directions

Slice the 2 large yellow onions into 1/2 inch rings and separate them, then place rings in a bowl and pour 1 cup buttermilk over them (or make sour milk by mixing 1 cup milk with 1 tbsp vinegar or lemon juice and wait 5 minutes), toss and let soak 15 to 30 minutes in the fridge to tenderize and help the coating stick.
While they soak, whisk 2 large eggs in a shallow bowl and set aside. In another shallow dish mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne if using; reserve 1 to 2 tablespoons of that flour mix to stir into the panko.
Put 2 cups panko breadcrumbs (lightly packed) in a third shallow dish and toss in the reserved bit of flour mix you saved so the panko sticks better. This little hack helps the crumbs cling and gives extra crunch.
Remove onion rings from the buttermilk and shake off excess, then pat lightly with paper towel so they are tacky but not dripping.
Dredge each ring in the seasoned flour mixture, shake off excess, dip into the beaten eggs, then press into the panko so it's well coated. For an ultra-crisp double layer you can dip back in egg and panko once more, but one good coat is fine.
Arrange coated rings on a tray and chill 10 minutes in the fridge if you have time; that helps the crumbs set so they wont fall off in the oil.
Heat vegetable oil in a heavy pot or Dutch oven to about 350°F, using about 4 cups or enough to reach a 2 inch depth. If you don't have a thermometer test with a small piece of coating: it should sizzle immediately and brown in ~30 to 45 seconds.
Fry rings in batches, dont overcrowd the pan, for about 2 to 3 minutes per batch, turning once, until golden brown and crisp. Keep the oil around 350 to 360°F between batches.
Transfer cooked rings to a wire rack set over a baking sheet or paper towels to drain, and sprinkle a little extra kosher salt while theyre hot.
Serve immediately for best crunch with your favorite dip. If you need to hold them a few minutes keep them on a low oven (200°F) on the rack so they stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.