Touchdown Crispy Onion Rings (Printable)

Golden, crispy onion rings served with creamy ranch dressing, perfect for a flavorful snack or appetizer.

# What's Needed:

→ 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

# How to Make It:

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.

# Tips for Success:

01 -
  • The panko coating creates this insane shatteringly crisp texture that actually lasts
  • Homemade ranch puts those bottled versions to absolute shame
  • They reheat surprisingly well in the oven for round two
02 -
  • Oil temperature drops every time you add a batch, so let it recover between rounds
  • Double coating is worth the extra effort, it creates that satisfying crunch when you bite through
  • Salt the rings the second they come out of the oil or it will just fall off
03 -
  • Soak onion rings in ice water for 30 minutes before breading to reduce harsh bite
  • Add a teaspoon of sugar to your flour mix for extra golden color
  • Use a spider strainer instead of a slotted spoon, it is much easier

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