1. Prepare the Onions

Start by peeling the onions and cutting off both ends. Slice each onion into approximately ½-inch thick rings. Gently separate the rings from each other and set them aside. Depending on the size of the onion, you should be able to get 6-8 rings per onion.

If you’re looking for a more delicate texture, use a sweet onion like Vidalia, as it will have a milder taste and softer texture when fried. Yellow onions are also a great choice, providing a slightly stronger flavor that pairs well with the crispy coating.

2. Make the Batter

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, pepper, garlic powder, and paprika (if using). The baking powder will help create a light, airy batter, giving the onion rings their signature crispy coating.

In a separate small bowl, whisk together the egg and buttermilk. Buttermilk helps give the batter a tangy flavor and contributes to the crispiness of the onion rings. If you don’t have buttermilk on hand, regular milk can be substituted, although the texture might be slightly different.

Next, slowly add the wet ingredients (egg and buttermilk) into the dry ingredients (flour mixture), stirring to combine. The batter should be smooth and slightly thick, but still able to coat the onion rings. If the batter is too thick, you can add a little more milk to reach the desired consistency.

3. Prepare the Panko Breadcrumbs

In a separate shallow dish or bowl, place the panko breadcrumbs. Panko breadcrumbs are lighter and crispier than regular breadcrumbs, giving the onion rings a much crunchier texture. You can season the breadcrumbs with additional salt, pepper, or paprika to enhance the flavor if you like.

4. Coat the Onion Rings

Take each onion ring and dip it into the batter, making sure it is completely coated. Then, transfer the battered onion ring into the panko breadcrumbs, pressing down lightly to ensure that the breadcrumbs stick well. Be sure to coat each ring evenly for the crispiest result.

Place the coated onion rings on a baking sheet or plate as you work through the batch. If you’re making a large quantity, you can work in batches to prevent overcrowding, which can lead to uneven frying.

5. Heat the Oil for Frying

In a large, deep skillet or a heavy-bottomed pan, pour enough vegetable oil to submerge the onion rings about halfway (around 2 inches deep). Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil’s readiness by dropping a small piece of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.

For best results, use a thermometer to ensure the oil remains at a consistent temperature throughout the frying process. If the oil is too hot, the onion rings may burn before they cook through; if it’s not hot enough, the onion rings may become greasy and soggy.

6. Fry the Onion Rings

Carefully place the battered and breaded onion rings into the hot oil, one at a time, being careful not to overcrowd the pan. Fry the onion rings in batches, turning them occasionally, until they are golden brown and crispy. This should take about 2-3 minutes per batch.

Use tongs or a slotted spoon to remove the onion rings from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil and keep the onion rings crispy.

7. Serve the Onion Rings

Once all the onion rings are fried, transfer them to a serving platter. Serve the crispy onion rings immediately while they are still hot and crunchy. If desired, serve with your favorite dipping sauce on the side, such as a tangy ketchup-mayo blend or a creamy ranch dip.