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A pile of crispy, golden-brown onion rings, freshly fried.

Crispy Buttermilk Onion Rings

These crispy buttermilk onion rings are a perfect balance of sweet onion and savory, seasoned batter, deep-fried to golden perfection. They're an irresistible snack or side dish that will have everyone reaching for more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 400 kcal

Equipment

  • Large bowl
  • Shallow dish
  • Large heavy-bottomed pot or Dutch oven
  • Candy thermometer
  • Spider or slotted spoon
  • Wire rack
  • Paper-towel-lined baking sheet

Ingredients
  

Onion Rings

  • 2 _ large sweet onions
  • 2 cups buttermilk or 2 cups milk + 2 tbsp white vinegar/lemon juice

Dry Ingredients

  • 2.5 cups all-purpose flour 2 cups for batter, 1/2 cup for dusting
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper optional
  • 1 teaspoon salt plus more for seasoning
  • 0.5 teaspoon black pepper

Frying Oil

  • 6-8 cups vegetable oil or canola oil for deep frying

Instructions
 

Preparation

  • Peel and slice the onions into 1/4 to 1/3-inch thick rings, then separate them carefully.
  • Place the separated onion rings in a large bowl and cover with buttermilk; soak for at least 30 minutes or up to 2 hours in the refrigerator.

Dredging Station Setup

  • In one shallow dish, combine 1/2 cup all-purpose flour for initial dusting.
  • In a separate large bowl, whisk together the remaining 2 cups all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Frying

  • Pour 6-8 cups of vegetable oil into a large heavy-bottomed pot and heat to 350°F (175°C).
  • Working in small batches, remove onion rings from buttermilk, lightly dredge in plain flour, then coat thoroughly in the seasoned flour mixture, pressing gently.
  • Carefully lower coated rings into the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
  • Remove cooked onion rings to a wire rack over a paper-towel-lined baking sheet and immediately sprinkle with extra salt.
  • Allow the oil to return to 350°F (175°C) between batches for consistent crispiness.

Serving

  • Serve the crispy buttermilk onion rings immediately for the best taste and texture.

Notes

Soaking the onions in buttermilk mellows their flavor and helps the batter adhere better, creating a crispier ring. Do not overcrowd the pot when frying to maintain oil temperature and ensure even cooking. Always season immediately after frying for optimal flavor adhesion. Ensure oil returns to 350°F between batches for consistent golden-brown results.