Touchdown Crispy Onion Rings (Print Version)
Crunchy onion rings paired with a smooth, herb-seasoned creamy dressing for a flavorful bite.
# What You'll Need:
→ Onion Rings
01 - 2 large yellow onions, peeled and sliced into ½-inch rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking powder
04 - 1 teaspoon salt
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 2 cups panko breadcrumbs
10 - Vegetable oil, for frying
→ Ranch Dressing
11 - ½ cup mayonnaise
12 - ¼ cup sour cream
13 - ¼ cup buttermilk
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - ½ teaspoon dried dill
17 - ½ teaspoon garlic powder
18 - ½ teaspoon onion powder
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - 2 teaspoons lemon juice
# Directions:
01 - Separate the sliced onions into individual rings and set aside.
02 - In one bowl, whisk together flour, baking powder, salt, smoked paprika, and garlic powder. In a second bowl, whisk together buttermilk and eggs. Place panko breadcrumbs in a third bowl.
03 - Dredge each onion ring first in the flour mixture, then dip into the buttermilk-egg mixture, and finally coat with panko breadcrumbs. Press gently to ensure the crumbs adhere well.
04 - Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F.
05 - Fry the onion rings in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
06 - Remove rings with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot.
07 - In a small bowl, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Chill until ready to serve.
08 - Serve the crispy onion rings warm with ranch dressing on the side.
# Expert Tips:
01 -
- The panko coating creates this incredible shatter-crisp texture that lasts way longer than traditional breadcrumbs
- Homemade ranch makes such a difference that you will never go back to the bottled stuff again
02 -
- Oil temperature is everything and if it is too low your rings will be greasy and if it is too high they will burn before cooking through
- Letting the breaded rings rest on a rack for ten minutes before frying helps the coating set and actually stick better during frying
03 -
- Room temperature onions release less moisture during frying leading to a crisper final result
- Try adding a tablespoon of grated parmesan to the panko mixture for an extra savory kick that people will not be able to place