These onion rings are slightly switched up from the ones I made with the “Big Meech Burger”. I didn’t double coat them, and I used a few other ingredients. These are also very amazing.
- 1 yellow or vidalia onion, sliced into rings
- 1 qt buttermilk
- ¼ to ½ cup hot sauce
- 2 cups of flour
- ¾ cup corn meal
- ½ cup japanese bread crumbs (panko)
- 1 tbsp dried parsley
- Loads of different seasonings, such as seasoned salt, black pepper, granulated garlic, cayenne, about 1 tsp each
- In a bowl or shallow dish, mix the buttermilk with the hot sauce well. Should be a lovely shade of pink. Place the onions into the buttermilk mixture and make sure they’re submerged. Cover tightly and place in the fridge to get happy for at least 3 hours, longer is better.
- Mix the flour, cornmeal, panko together well. Add a tbsp of dried parsley. Liberally season the flour with your seasoning of choice.
- When you’re ready to batter up your onion rings: lift them out with a fork and toss into the flour mixture. Make sure they’re evenly coated. Do this with every ring, then place into the refrigerator for about 20 minutes (no longer than 10 minutes in the freezer) to help them set up and prevent your flour mixture from floating off into the oil.
- When ready to fry, heat your oil to 375 degrees. Remove the onion rings from the freezer and gently place into the oil and fry until golden brown. Immediately season with salt when you take them out of the oil.