Thin onion rings fried golden and shatteringly crisp, perfect for piling on everything.
7 steps, about 25 minutes start to finish.
Soak the sliced onion rings in milk (or buttermilk) for 15-30 minutes.
Mix together flour, salt, pepper, and garlic powder in a shallow bowl or bag.
Heat oil in a heavy pot or deep skillet to 350°F.
Remove onion rings from the milk, letting excess drip off, and dredge thoroughly in the seasoned flour.
Fry in batches until golden and crispy, about 2-3 minutes per batch.
Drain on paper towels and season with additional salt immediately.
Use as a topping or side. Best served fresh.
“Soak the onion rings in milk first so the flour has something to grab onto for a thick coat. Fry in small batches at 350 so the oil stays hot and they crisp up golden instead of going greasy.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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