Ingredients:

  • 2 large yellow onions (about 680g / 1.5 lbs total), sliced into 1/2-inch thick rings
  • 2 cups (473 ml) buttermilk
  • 1 tablespoon (15 ml) hot sauce (such as Tabasco, optional)
  • 2 cups (250g / 8.8 oz) all-purpose flour
  • 1 teaspoon (5g / 0.2 oz) salt
  • 1 teaspoon (5g / 0.2 oz) black pepper
  • 1 teaspoon (5g / 0.2 oz) garlic powder
  • 1/2 teaspoon (2.5g / 0.1 oz) paprika
  • 1/2 teaspoon (2.5g / 0.1 oz) cayenne pepper (optional, for a little kick!)
  • 4 cups (946 ml) vegetable oil, for frying (or canola oil)

Instructions:

  1. Separate the onion slices into rings. Soak the onion rings in buttermilk and hot sauce (if using) for at least 30 minutes.
  2. In a medium bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  3. Pour the vegetable oil into a deep pot or fryer. Heat the oil to 350°F (175°C). Use a deep-frying thermometer to monitor the temperature.
  4. Remove the onion rings from the buttermilk, letting any excess drip off. Dredge each ring in the flour mixture, ensuring it's fully coated. Then, dip it back into the buttermilk, and then dredge again in the flour mixture. Double dredging is the key to ultimate crispiness.
  5. Carefully place the dredged onion rings into the hot oil, working in batches to avoid overcrowding the pot.
  6. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the onion rings with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately.