Kittencal's Crispy Onion Rings

"This recipe is posted as a request from a RZ member. Try to use panko for this it will really make a difference to the texture, use large sweet onions preferably Bermuda."

Original recipe yields 3-4 servings


  • Serving Size: 1 (247.7 g)
  • Calories 463.7
  • Total Fat - 8.1 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 143.4 mg
  • Sodium - 986 mg
  • Total Carbohydrate - 80.4 g
  • Dietary Fiber - 4 g
  • Sugars - 7.4 g
  • Protein - 15.9 g
  • Calcium - 109.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil to about 350 degrees F.

Step 2

In a small bowl whisk together buttermilk and eggs.

Step 3

In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings).

Step 4

Dip/coat the onion rings into the buttermilk mixture.

Step 5

Then coat generously into the dry coating mixture.

Step 6

Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides.

Step 7


Tips & Variations

No special items needed.



We love these onion rings! The Panko makes them crunchy like we like them. Delicious with our Chicken Fingers!

review by:
(12 Dec 2019)

Chef shapeweaver

I first made this recipe back in 2005 and as then, I used just regular breadcrumbs.Since it was just my SO and myself I scaled back the recipe by half. But I did however keep the amount of coating the same. These still taste just as good as they did then. OP: 9/27/2005 Kittencal,all I had was regular bread crumbs so I used that. I only used one large Vidalia onion, and believe me that was more than enough for the three of us.Since only one onion was used, I"double dipped" the rings. these are the only onion rings that I have eaten that has not given me heartburn.Thank you for posting. I will make these often.

review by:
(28 Sep 2017)