Buttermilk Onion Rings Recipe

Slightly tweaked from The Newlywed Kitchen

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Yes, this recipe requires some frying. I know what you’re thinking, and my response is- feel guilty. Yes, swim in that river of guilt, but keep one thing in mind- these things are amazing!  The original recipe calls for a very thinly sliced onion (about 1/8-inch slices)- I like my onion rings a little bit on the thicker side (about 1/4-inch slices) because I like the onion-y flavor, but slice it to what you’d prefer the rings to be like. This recipe feeds 2-3 (you’re pushing it if you try to feed four people), but you can easily double it or triple it.

2 tablespoons hot sauce
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
2 cups buttermilk
1 large Vidalia onion, sliced (⅛-inch to ¼-inch slices)

2 cups all-purpose flour
1 tablespoon garlic salt
1 teaspoon sweet paprika
½ teaspoon freshly ground black pepper

1 quart vegetable oil, canola oil, or peanut oil for frying


In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions.

Cover the bowl and refrigerate for two hours.

In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess.

Heat the oil In a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer.

Fry the onions in three batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired. Serve with your favorite dip, and enjoy!