Touchdown Crispy Onion Rings (Printable Version)
Golden, crispy onion rings served with a smooth ranch dressing—perfect for game day or snacks.
# What You'll Need:
→ For the Onion Rings
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→ For the Ranch Dressing
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# Method:
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.
# Chef's Tips:
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- The panko coating creates an extra crispy shatter that regular breadcrumbs cannot achieve
- Homemade ranch transforms this from snack into something people actually talk about
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- Room temperature onions fry more evenly than cold ones straight from the fridge
- Letting the breaded rings rest for 10 minutes before frying helps the coating stay put
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- Double coating creates the crunchiest rings dip them again in flour then buttermilk before panko
- Slice onions the day before and store them in the fridge to reduce the tears