For extra crispy onion rings, consider double-dredging. Dip the floured rings into the milk, then the cornmeal mixture, back into the milk, and then back into the cornmeal mixture before frying. Vidalia onions are preferred for their sweetness, but other sweet onion varieties can be substituted. Adjust the amount of cayenne pepper to your desired level of spice. Ensure the oil temperature remains consistent for even cooking. If the temperature drops too low, the onion rings will absorb excess oil and become soggy.
Southern-Style Onion Rings
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS111
Crispy, golden, and bursting with flavor, these Southern-Style Onion Rings are the perfect balance of sweet Vidalia onion, savory spices, and a hint of heat. A truly irresistible appetizer or side dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol6 mg
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Fiber5 g
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Protein11 g
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Saturated Fat16 g
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Sodium905 mg
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Sugar10 g
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Fat113 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare your workstation: Line two baking sheets with waxed paper. Line another two baking sheets (or one large tray) with paper towels. (5 minutes)
02
StepSet up your dredging station: In a shallow bowl, place 1 1/2 cups of all-purpose flour. In a second shallow bowl, pour the milk. In a third shallow bowl, whisk together the remaining flour (2 cups), cornmeal, sugar, salt, paprika, cayenne pepper, thyme, and black pepper. (10 minutes)
03
StepDredge the onion rings: Dredge each onion ring in the plain flour, shaking off any excess. Dip the floured ring into the milk, allowing excess to drip off. Then, press the milk-soaked ring into the cornmeal mixture, ensuring it is fully coated. Place the breaded rings in a single layer on the wax paper-lined baking sheets. (20 minutes)
04
StepHeat the oil: In a large, heavy-bottomed skillet or deep fryer, heat the oil over medium-high heat until it reaches 365°F (185°C). Use a thermometer to ensure accurate temperature. (10 minutes)
05
StepFry the onion rings: Carefully lower the breaded onion rings into the hot oil, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, or until golden brown and crispy. (15 minutes per batch)
06
StepDrain and serve: Remove the fried onion rings with a slotted spoon and transfer them to the paper towel-lined baking sheets to drain excess oil. Serve immediately while hot and crispy. (5 minutes)
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Tiara Smitham
May 20, 2025My kids loved these! A new family favorite.
Ottilie Corwin
May 11, 2025The recipe was very easy to follow and the results were perfect.
Neoma Ullrich
Apr 11, 2025The best onion rings I've ever made! The cornmeal coating is so crispy and flavorful.
Jovanny Spencer
Mar 17, 2025I used a different type of onion because I didn't have Vidalia, and they still turned out great!
Bridgette Price
Feb 4, 2025So easy to make and so much better than store-bought onion rings.
Keagan Bechtelar
Jan 24, 2025I made these for a party and they were a huge hit! Everyone raved about them.
Johnathan Schiller
Nov 10, 2024These were AMAZING! The perfect amount of spice and the onions were so sweet!
Geovanni Thiel
Jul 24, 2024I like mine extra spicy, so I doubled the cayenne pepper. They were incredible!
Laron Wehner
May 18, 2024I added a little garlic powder to the cornmeal mixture and it was delicious!
Aubree Hettinger
Apr 16, 2024These are dangerously good! I couldn't stop eating them.