Flaky Onion Rings (Light and Crispy!)

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An easy, super and flaky crisp onion ring recipe with a spicy buttermilk soak and light, shattery coating.

Prep Time20

Cook Time15

Marinating Time45

Total Time1 20

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Crispy Onion Rings, Flaky Onion Rings, Light Onion Rings

Servings:

3 cups buttermilk
¾ cup hot sauce like Frank's or Louisiana Hot Sauce
3 tsp cayenne pepper divided use
2 large sweet onions such as Viladia, Maui or Walla Walla, sliced crosswise into 1/2-inch-thick rings
Vegetable oil for deep frying
2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt plus more for seasoning

Combine buttermilk, hot sauce, and 2 teaspoons of the cayenne in a large mixing bowl. Separate the onion slices into individual rings (discard the small center portions or save for another purpose). Add the onion rings to the buttermilk mixture and stir gently to coat. Refrigerate until chilled, 45 minutes to 1 hour.
Preheat 2 to 3 inches of vegetable oil in a dutch oven to 375ºF. Position a wire rack over a paper-towel-lined baking sheet.
In a medium bowl, combine the flour, baking powder, salt and remaining 1 teaspoon cayenne.
Working in batches, remove the onion rings from the buttermilk mixture, allowing the excess to drip back into the bowl, and dredge them in the flour mixture. Remove the coated rings from the flour, shake to remove any excess, and place them on the wire rack. Repeat until you have coated all the onion rings.
Working in batches, fry the onion rings, turning them occasionally, until crisp and golden, about 3 minutes. Transfer them to the wire rack to drain briefly. Season lightly with salt and serve immediately.

For milder heat, reduce the cayenne or skip the extra 1 tsp in the flour coating.
Keep the oil close to 375°F. If it drops too low, the onion rings will absorb more oil.
Fry in small batches so the temperature stays steady and the coating stays crisp.
The "Safety Gap": Never fill your pot or Dutch oven more than halfway with oil. When you drop the battered rings in, the oil will bubble up vigorously. If the pot is too full, you’re looking at a dangerous kitchen fire hazard.