Southern-Style Buttermilk Onion Rings
Southern-Style Buttermilk Onion Rings are crispy fried onion rings soaked in buttermilk and coated in seasoned flour. They’re perfect for burger nights, Southern comfort meals, and crispy appetizer platters. The coating fries up golden and crunchy while the sweet onions stay tender inside.
Servings: 6
Calories: 210kcal
Equipment
- Large bowl
- Mixing Bowl
- Deep fryer or large pot
- Slotted spoon
- Wire rack
- Paper towels
Ingredients
- 2 jumbo Vidalia onions cut into ½ to ¾ inch slices
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon Adobo seasoning
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- peanut oil for frying
- salt to taste
Instructions
- Cut the onions into ½ to ¾ inch slices. Carefully peel off the inner layer of the onion slices to separate them into rings.
- Place the onion rings in a large bowl. Pour the buttermilk over the onions, ensuring they are fully submerged. Cover and refrigerate for 30 minutes to 1 hour.
- In a mixing bowl, combine the flour, cornstarch, paprika, granulated garlic, Adobo seasoning, kosher salt, and pepper. Mix thoroughly.
- Remove the onions from the buttermilk, letting the excess buttermilk drip off. Dredge the marinated onion rings in the seasoned flour mixture, ensuring an even coating. Lay them out to dry for 30 minutes.
- Preheat peanut oil in a deep fryer or large pot to 365°F (185°C). Dredge the onion rings in the seasoned flour mixture once more for an added layer of coating.
- Carefully place 4-5 onion rings at a time into the hot oil to avoid overcrowding. Fry for 2-3 minutes, or until golden brown.
- Use a slotted spoon to remove the fried onion rings from the hot oil, allowing any excess oil to drain on a wire rack. Season with salt while still hot. Let rest for 5-10 minutes before serving.
Video
Notes
Cooking Notes
Letting the breaded onion rings rest before frying helps the coating stick and creates a crisp exterior. Fry in small batches so the oil temperature stays consistent and the rings cook evenly.
Tips for Best Results:
- Slice the onions evenly so the rings cook at the same rate.
- Double-dredge the onion rings in a thicker Southern-style crust.
- Fry only a few rings at a time to avoid lowering the oil temperature.
- Let the fried onion rings drain on a wire rack to stay crisp.
Nutrition
Calories: 210kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 864mg | Potassium: 254mg | Fiber: 2g | Sugar: 6g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg
