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Crunchy BBQ Onion Rings

Double dredge is the secret to these delectably crunchy, smoky rings.


  • 1 large or 2 small white onions, sliced approx. 1/2 in thick, rings separated

  • 2 c. buttermilk*

  • 1 c. all purpose flour

  • 1 Tbsp. The Real Homestyle rub

  • 2 c. panko bread crumbs

  • 2 tsp. The Real Texas Style rub

  • 1 egg

  • Vegetable oil for frying


  1. Preheat approx. 1/4 inch depth oil in a high-sided skillet over medium heat.

  2. In a medium bowl, soak untreated rings in buttermilk for at least 10 minutes. Remove from bowl; add egg to buttermilk and beat until combined. Set aside.

  3. Mix flour and Homestyle in a shallow dish for dredging.

  4. Mix panko and Texas Style in a second shallow dish for dredging.

  5. Working in batches, dunk rings into buttermilk/egg mixture, then coat in seasoned flour. Back into the buttermilk, then back to the flour. Once more in the buttermilk and then coat thoroughly with bread crumbs.

  6. Drop rings into hot oil. Do not overcrowd the pan.

  7. Cook for 2 to 4 minutes per side, or until golden brown. Remove using tongs or a spider strainer and transfer to a paper towel-lined baking sheet. Repeat with remaining rings.

  8. Serve immediately with ranch, fry sauce or bbq aioli.

*Tip: If you don't have buttermilk on hand, you can fake it by combining 1 cup milk with 1 Tbsp. white vinegar and allowing to sit 10 minutes before using

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