15-Minute Deep Fried Onion Rings
Jessica T. Brown
Crispy, golden fried onion rings coated in panko breadcrumbs, perfect for quick snacks or appetizers, combining diner-style flavor with a simple, home-friendly preparation.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
3 small bowls
1 saucepan or deep fryer
1 whisk or fork
Tongs
Paper towels
- 1 large onion sliced into ½-inch thick rings
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Prepare Dredging Station: Begin by setting up three small bowls for the coating process. Place the flour in the first bowl, beat the eggs with milk in the second until smooth and combined, and fill the third bowl with panko breadcrumbs. This organization ensures an easy, efficient assembly line for perfectly coated onion rings. Coat Onion Rings Thoroughly: Take each onion ring and first dredge it in the flour, shaking off any excess. Then dip it into the egg and milk mixture, allowing the liquid to coat evenly, and finally press it into the panko breadcrumbs until fully covered. Place the coated rings on a separate plate, keeping them ready for frying without overcrowding. Heat Oil for Frying: Pour about 2 inches of vegetable oil into a heavy-bottomed saucepan and heat over medium heat until it reaches 375°F (190°C). Maintaining the correct temperature is key for a crisp, golden exterior without absorbing excess oil, ensuring light and crunchy rings. Fry Onion Rings Carefully: Using tongs, gently place a few coated onion rings into the hot oil, making sure not to overcrowd the pan. Fry each side for approximately 2–3 minutes or until golden brown, turning carefully to achieve an even, crisp finish. Drain and Season: Remove the fried onion rings with tongs and place them on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle with a pinch of salt for flavor and serve immediately to enjoy their perfect crispiness. Serve with Favorite Dipping Sauce: Pair your golden onion rings with ranch, ketchup, or your preferred dipping sauce. Arrange on a platter for easy sharing, and enjoy the combination of crunchy exterior and tender, sweet onion inside.
- Use large onions for thicker, sturdier rings that hold up well during frying.
- Maintain oil temperature at 375°F to achieve golden, crispy rings without sogginess.
- Avoid overcrowding the pan; fry in small batches for even cooking.
- Panko breadcrumbs provide extra crunch—regular breadcrumbs work but yield a softer texture.
- Season immediately after frying to ensure salt adheres while rings are hot.
- Serve immediately for best crispiness; fried onion rings soften over time.