Why do my onion rings get soggy?

This usually happens if your oil isn't hot enough or if you let them sit on paper towels instead of a wire rack. Make sure your oil is at a steady 375°F, and let them drain on a rack to allow air to circulate.

What's the best onion to use for this onion rings recipe?

I love using a sweet onion like a Vidalia because it gives you a sweet, mellow flavor without any harsh bite. But honestly, a good old yellow or white onion will also make a delicious batch of onion rings.

Can I make these in an air fryer?

Yes! Assemble the rings as directed, then arrange them in a single layer in your air fryer basket. Spray them with a little oil and cook at 375°F for about 10-12 minutes, flipping halfway through, until golden and crispy.

The Best Crispy Homemade Onion Rings Recipe

Description

The only onion rings recipe you’ll ever need! This foolproof method delivers perfectly crispy, golden-brown onion rings with a crunchy coating that actually sticks. Forget the frozen stuff—this is how you make real, restaurant-quality onion rings right in your own kitchen.

Ingredients

Scale

1 large Sweet Onion (like Vidalia)

1 cup All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Salt

1 large Egg

¾ cup Milk

1 cup Panko Breadcrumbs

4 cups Vegetable Oil, for frying

Seasoned Salt, for serving

Instructions

Prep and Soak Onions: Slice the onion into ½-inch thick rings and separate them. Place the rings in a large bowl and cover with ice water. Let them soak for at least 20 minutes (or up to an hour). This makes them milder and sweeter!
Set Up Breading Station: While the onions soak, get three shallow bowls ready. In the first, mix the flour, baking powder, and salt. In the second, whisk the egg and milk together until smooth. In the third, pour in your panko breadcrumbs.
Dry and Coat the Rings: Drain the onions completely and pat them thoroughly dry with paper towels. This is the secret to making the batter stick!
Coat the Rings: Working with one ring at a time, first dredge it in the flour mixture, tapping off the excess. Next, dip it into the egg wash, letting any extra drip off. Finally, press it firmly into the panko, making sure it’s coated all over. Place the coated rings on a baking sheet.
Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven and heat it over medium-high heat until it reaches 375°F (190°C).
Fry to Golden Perfection: Carefully place a few onion rings into the hot oil, being sure not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are a deep golden brown and beautifully crispy.
Drain and Season: Use a slotted spoon to transfer the fried rings to a wire rack. Immediately sprinkle them with seasoned salt while they’re still hot. Serve warm and enjoy!

Notes

Don’t Skip the Soak! Soaking the onions in ice water is the secret to a sweet, non-bitter onion ring. It makes a huge difference in the final flavor.

Keep Your Oil Temperature Stable: If the oil is too cool, the rings will absorb too much oil and get greasy. If it’s too hot, the outside will burn before the inside is cooked.

Don’t Overcrowd the Pot: Frying in small batches ensures the oil temperature doesn’t drop and that each ring gets crispy on all sides.

Season Immediately: Get that salt on them the second they come out of the oil! The heat helps the seasoning stick perfectly.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 45 mg

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