🧅 Crispy Buttermilk Onion Rings

These homemade onion rings are golden, crunchy, and ultra-flavorful thanks to a tangy buttermilk soak and a seasoned breadcrumb coating. They’re perfect for game day, burgers, or as a crowd-pleasing side dish.

🛒 Ingredients

US Customary

1 large yellow onion, peeled and sliced into ¼-inch thick rings
1 cup buttermilk
3 inches vegetable oil, for frying
¼ cup all-purpose flour, divided
1 cup breadcrumbs
¼ tsp kosher salt
⅛ tsp black pepper
¼ tsp garlic powder

👩‍🍳 Instructions

1. Soak the Onions

Place the sliced onions into a large bowl and pour over the buttermilk.
Let them soak for 10 minutes while you prepare the dredge.

2. Make the Coating

In a second bowl, whisk together the flour, breadcrumbs, salt, pepper, and garlic powder.

3. Heat the Oil

In a deep Dutch oven or heavy-bottomed pot, pour in 3 inches of vegetable oil.
Heat over medium-high heat until it reaches 350°F (175°C).

🌡️ Use a thermometer for accurate frying temperature.

4. Dredge & Fry

Using tongs, lift onion rings from the buttermilk, letting excess drip off.
Dredge in the flour-breadcrumb mixture, coating each ring evenly.

Carefully place onion rings into the hot oil one at a time, using a fork to cradle them.
Fry in batches for 2–3 minutes, turning as needed, until golden brown.

5. Cool & Serve

Transfer fried onion rings to a cooling rack or baking sheet.
Avoid paper towels, as they trap steam and make the rings soggy.

Serve immediately while hot and crispy!

🧠 Pro Tips

Crispier Texture: Chill onions in the buttermilk in the fridge for 30 minutes for extra crunch.
Breadcrumb Swap: Panko breadcrumbs = ultra-crunchy rings.
Double Dredge: For extra thickness, repeat the dredging step twice.

🔁 Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in an air fryer or oven at 375°F until crisp—avoid the microwave!

🍔 Perfect Pairings

Burgers or sliders
BBQ pulled pork sandwiches
Dips: chipotle mayo, ranch, or spicy ketchup
Ice-cold soda or beer

Onion Rings