Crispy Buttermilk Battered Onion Rings – Southern Style!
Last night, we fried up a batch of homemade crispy buttermilk battered onion rings to go with our dinner—fresh crappie fillets my husband and friends caught on the Tennessee River this week. Of course, we had the usual french fries and hushpuppies with our fresh crappie dinner, but the homemade crispy onion rings were a little extra treat on the side.
Southern Cooking: If It Can Be Battered, It Can Be Fried
When you grow up in the South, you learn pretty quickly how to deep fry just about anything—chicken, potatoes, squash, okra, eggplant, onions… you name it! If it can be sliced and battered, we can fry it.
My mother was a great Southern cook, and while I’m nowhere near as good as she was, we don’t go hungry🤪 Last night, I followed her recipe for buttermilk battered onion rings, and they didn’t disappoint. I think she would’ve been proud.
Battered vs Breaded
“Now, some folks might say these onion rings are ‘breaded’ because we dip them in buttermilk and egg, then roll ‘em in a flour and cornmeal mixture. But around here, if it involves buttermilk, a mess, and a deep fryer, we call it ‘battered’—and that’s good enough for me!?
jeannie
Ingredients you’ll need for buttermilk battered onion rings
Equipment
- Dutch oven, stainless steel saucepan, or cast iron skillet – Any of these will work for frying.
- Deep-fry thermometer – Helps maintain the perfect frying temperature.
- Slotted spoon or long-handled fork – For safely removing the onion rings from the hot oil.
- Paper towels – To drain excess oil and keep the rings crispy.
- Large bowl(s) – For mixing the buttermilk batter and soaking the onion rings.
- Plastic bag – For coating the rings with the flour mixture.
💡 Tip: I like to use a crockpot liner or large zip-lock bag for dredging the onion rings—it makes cleanup a breeze!
How to Make Buttermilk Battered Onion Rings
Making buttermilk battered onion rings is surprisingly easy—just watch out when slicing the onions, as they can be slippery! Once you’ve mixed up the egg and buttermilk, toss the onion rings in the bowl and coat them well.
You can fry them right away, but I prefer to let them sit in the refrigerator for a bit, covered, tossing them in the mixture every now and then. It’s easiest to do with your hands!
Frying onion rings can get a little messy, so make sure your oil temperature is just right—around 350°F. If you don’t have a thermometer, drop a small battered onion ring into the oil. If it starts frying immediately, you’re good to go. If the oil is too hot, it will bubble and spit aggressively—let it cool down. If the oil isn’t hot enough, the onion ring will just sit there without bubbling, meaning you need to heat it up a bit more. Look for a consistent bubbling around the onion ring before frying in batches.
Frying in Batches for the Best Onion Rings
The number of batches you’ll need depends on the size of your pan and how many onions you’re frying. Just add a few onion rings at a time—enough to float and move around without overcrowding. You can gently separate them in the oil, but don’t stir too much.
Let them brown on one side, then flip them once. When they’re golden and crispy, remove them with a slotted spoon or long fork and drain them on paper towels. I like to let one batch drain while I drop the next batch into the oil. Once a batch is done draining, I transfer them to another pan lined with fresh paper towels and keep them warm in a low oven.
If I’m frying outside in the outdoor kitchen, I place the cooked onion rings on the gas grill to keep them warm until serving. This way, they stay crispy and ready to enjoy!
Time to Taste and Serve!
Give your onion rings a quick taste test—chances are, they’ll need a little more salt (they usually do for me!). Sprinkle on any extra seasoning while they’re still warm.
Serve them up with ketchup or your favorite dipping sauce. I’ve got a simple and delicious sauce we love with fried green tomatoes, and it pairs perfectly with these crispy onion rings. You’ll find the recipe below!
