Perfect Light and Crispy Onion Rings

I love onion rings, but I do not eat them all that often.  When Larry smoked all his meats, onion rings just seemed like the perfect side to accompany the meat.  He’s Smokin’ Again  And sure enough, they were a great match for the steak, but then no big surprise, since the recipe was in one of my steak books.  🙂 Again, easy-peasy and only a few simple ingredients to make these perfect onion rings.



Onion Rings


1 large onion, peeled and slice crosswise

1 1/2 cups flour

1 tsp salt + more to add immediately after cooking

1 /2 tsp black pepper

1/4 tsp cayenne pepper

1 1/2 cups buttermilk

vegetable oil for frying


Combine all the dry ingredients and mix together well.

Pour the buttermilk into another bowl.

Slice the onion crosswise then carefully separate the rings to make them individual rings.


First, dip the rings into the flour mixture and completely coat, shaking off all the excess flour.  Then dip the onion ring into the buttermilk and thoroughly coat.  Shake off the excess, and dip back into the flour mixture once again, shaking off all the excess flour.  Continue until all the rings are coated.  Place the coated onion rings on a sheet pan.



Pour vegetable oil into a skillet, to about 1″ in depth.  Get the oil to 375* F or 190* C.  Once the oil is hot enough, carefully add the coated onion rings into the hot oil.  DO NOT put the onion rings in before the oil gets to temperature or they will soak up the oil and will become greasy and limp.  They will not crisp up. Do not over crowd the skillet either.  Add the onion rings to the oil in small batches.  Cook for about 1 1/2 minutes, then carefully flip the rings over and continue to cook for another 1 1/2 minutes, or until they are golden brown and light and crispy.


When the onion rings are crispy and golden brown, place them on a plate lined with a paper towel and add salt while they are still hot.  These are best when served immediately, while they are still hot.  These are perfect.  They are light and crispy and just melt in your mouth.  Go ahead.  I dare you.  Can you eat just one?  I know I sure can’t.  🙂


Stay safe and stay well Everyone!  ‘Til next time.











Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

42 thoughts on “Perfect Light and Crispy Onion Rings”

  1. Oh I love onion rings too! There was a place in Sonoma that made giant ones, I don’t know where they got the onions, they were huge! But sadly the restaurant closed down. Great recipe, thanks!

    Liked by 2 people

      1. Thank you…we do have that. We do have to go to the dollar store for something…I’m going to check and see if they buttermilk…if not I’ll do that .

        Liked by 1 person

      2. I overcooked the first two I cooked for a test…the rest were terrific! I grilled out hamburgers and made these…we all like them. Going to grill steaks Friday and that is what I’m making with it….Thanks! My wife really thanks you.

        Liked by 1 person

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