Home > Appetizers > Crispy Onion Rings with Dipping Sauce (VIDEO)

Crispy Onion Rings with Dipping Sauce (VIDEO)

These crispy Onion Rings are delicious as an appetizer or in Burgers. They’re made restaurant-style, which means they’re crispy on the outside, tender on the inside, and seasoned to perfection. Watch the video tutorial and learn how to make the best onion rings.

If you love easy appetizer recipes like Crispy Baked Potato Wedges or Fried Zucchini, this homemade Onion Ring recipe is sure to become a new favorite.

Onion rings on plate with small bowl of dipping sauce

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The Best Onion Ring Recipe

These are a big hit with my family. My son usually won’t eat onions, but he devours onion rings without any protest.

The secret to these is double-dipping. This creates a beautifully crispy crust. Once cooked, the onions inside are tender and sweet. That strong raw onion flavor fades to the background, replaced with the crispy outer coating and seasoning. Here’s why you will love this recipe:

  • Simple – Yes, making homemade onion rings is easier than you think.
  • Restaurant-Style Results – These turn out irresistibly crispy every time.
  • Kids Can Help – While using a fork or tongs will help with the dredging process, you can also enlist your kids and have them coat the onion rings for you.
  • Versatile – Onion rings work as an appetizer, side dish, or even as a garnish. 

Onion Rings Video Tutorial

Watch Natasha make these easy onion rings, then grab the ingredients below and give them a try for yourself.

Ingredients

Scroll down to the print-friendly recipe card for quantities and instructions.

  • Sweet or yellow onion – The larger the onion, the better when it comes to onion rings
  • Milk – use any kind of milk (1%, 2% or whole milk)
  • White vinegar – creates homemade buttermilk when added to milk
  • Sour cream – helps thicken the liquid so it clings to the onion rings
  • All-purpose flour – creates a light batter similar to a restaurant-style tempura batter
  • Salt – we use fine sea salt for most of our cooking
  • Black pepper – freshly ground black pepper will give the best flavor
  • Garlic powder – adds so much flavor to the batter
  • Oil for frying – use grapeseed oil, peanut oil, canola, or oil with a high smoke point
Overhead view of ingredients for onion ring recipe

How to Make Onion Rings

Now that you’ve gathered your ingredients, it’s time to start cooking:

  1. Heat the Oil – Heat a large Dutch oven over medium heat with about an inch of oil
  2. Make the Liquid Mixture – In a medium bowl, whisk the milk with the vinegar and let it sit for 5 minutes. Whisk in the sour cream.
  3. Make the Dry Mixture – In a separate bowl, mix together the flour, salt, black pepper, and garlic powder.
  4. Dredge the Onions – Slice and separate the onion rings and dip each ring in the sour cream mixture, followed by the flour (using a fork will keep your hands clean). Repeat by dipping the rings a second time in the milk mixture and flour. Transfer to a plate and repeat with remaining onion rings.
  5. Cook the Onion Rings – Once the oil is hot enough for the onion rings to sizzle (375˚F on a thermometer), add them in a single layer (3-4 at a time) and fry for 3 to 4 minutes, flipping halfway, or until the outside is crispy and light golden brown. Transfer to a paper-towel-lined plate.
Four photos showing process of making batter for frying onion

Pro Tip: The frying steps move fast, so have all of your onion rings breaded and ready to fry before you start adding them to the hot oil.

Four photos showing process of making onion rings at home

Pro Tip: Whenever you’re deep-frying, you can expect the oil temperature to fluctuate. It will drop when you add the food to the oil, then slowly increase as the food cooks. Don’t overcrowd the pot or the temperature will drop too quickly. We use a clip-on thermometer to monitor the temperature and adjust the temperature as needed.

Onion rings draining on plate lined with paper towels

Onion Rings Dipping Sauce

My husband used to work in Chilis restaurant where they served an ‘awesome blossom sauce’ and this is our version which is a delicious onion ring dipping sauce. It’s also really easy and you just stir the ingredients together.

  • Mayonnaise and Sour cream – creates a creamy base
  • Ketchup – adds a sweet and tangy flavor
  • Worcestershire sauce – adds wonderful umami flavor
  • Creamy horseradish – or substitute hot sauce to taste
  • Paprika and salt – you can add these to taste
Two photos showing process of making onion ring dipping sauce

Common Questions

What are onion rings?

Onion rings are a crispy appetizer or side dish made by slicing onions into rings, dredging them with some kind of coating (batter or breadcrumbs), and cooking. When you are working with a batter, it’s best to fry onion rings instead of baking or air frying.

Can I substitute gluten-free flour?

Yes, if you’re on a gluten-free diet, you can make gluten-free onion rings by swapping the all-purpose flour for your favorite all-purpose gluten-free flour blend.

Can I make this in a deep fryer?

If you have a deep fryer at home, definitely use it. I love that our Deep Fryer monitors and adjusts the oil temperature automatically.

Can I double the recipe?

Yes, but keep in mind that it will take longer to fry double the batches.

What are the best onions for onion rings?

Look for onions that are large and firm, with no soft spots. While yellow onions work just fine, a sweet onion like Vidalia or Walla-Walla is especially delicious. Be sure to slice them into generous 1/2-inch thick rings.

Sliced onion on wood cutting board with knife

How to Serve Onion Rings

We love serving these onion rings freshly cooked with a dipping sauce, but they are so versatile and not just an appetizer.

  • Appetizer – It’s fun to stack these in a tower and serve alongside a dipping sauce like awesome Blossom Dipping Sauce (in recipe notes below), ketchup, barbecue sauce, any of our burger sauces, garlic aioli, or avocado ranch.
  • Side Dish – alongside burgers or hotdogs instead of french fries.
  • Topping – for burgers and other sandwiches, or go all out for Thanksgiving and layer them onto your Green Bean Casserole instead of using canned onions.
Tall of onion rings on blue plate

Make-Ahead

Onion rings are definitely one of those foods that are best eaten fresh, while still warm and crispy. If you do have leftovers, here are some tips:

  • To Refrigerate: Store onion rings in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze in an airtight container or freezer bag for up to 3 months.
  • To Reheat: To restore some of their original crispiness, onion rings should be reheated in a 350ºF oven or in an air fryer.
Hand dipping onion ring into small bowl of sauce

If you love making restaurant-style appetizers at home like Coconut Shrimp and Easy Popcorn Chicken, these crisp onion rings are a must-try recipe. Because they’re double-battered, they get extra crispy and stand up well to all of your favorite dipping sauces. Best of all, they’re easy to make with simple everyday ingredients.

More Appetizer Recipes

If you love these onion rings, then you won’t want to miss these appetizer recipes:

Crispy Onion Rings Recipe with Dipping Sauce

4.96 from 75 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Onion rings on plate with dipping sauce

With their crispy golden outside and soft, sweet interior, these homemade onion rings are impossible to resist. Serve with your favorite dipping sauce like the Awesome Blossom Sauce in the notes below.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $4-$5
Keyword: onion ring recipe, Onion Rings
Cuisine: American
Course: Appetizer
Calories: 300
Servings: 6 as an appetizer, or enough for 8-12 burgers

Ingredients

Onion Rings Ingredients:

  • 1 large sweet or yellow onion, thickly sliced into 1/2-inch thick rings
  • 1 cup milk
  • 1 Tbsp white vinegar
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1/2 Tbsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • Oil for frying, I used canola oil – use something with a high smoke point

Instructions

How to Make the best onion rings:

  1. Heat a dutch oven over medium heat with 1" of oil (or enough to cover the onion rings). You can use a deep fryer if you have one.

  2. In a medium bowl, whisk together 1 cup milk with 1 Tbsp vinegar and let sit 5 minutes. Whisk in 1/2 cup sour cream.
  3. In a separate bowl, whisk together: 1 cup flour, 1/2 Tbsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
  4. Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. (I used a fork to transfer from the wet bowl to the dry bowl so my hands didn't get as gunky). Repeat by dipping in milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.

  5. Once the oil is at 375˚F on a thermometer, or hot enough for the onion rings to sizzle, place 3-4 double battered onion rings in a single layer in the hot oil and cook for about 3 minutes, flipping halfway and fry until exterior is crisp and light golden brown. Let onion rings cool on paper towels so soak up any excess oil.

Recipe Notes

Awesome Blossom Dipping Sauce Ingredients: 

  • 1/2 cup real mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 2 tsp creamy horseradish, or hot sauce
  • 1 tsp ground paprika
  • 1/2 tsp fine sea salt

Stir sauce ingredients together in a small bowl and refrigerate until ready to serve. 

Nutrition Facts
Crispy Onion Rings Recipe with Dipping Sauce
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 14mg5%
Sodium 761mg33%
Potassium 183mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 187IU4%
Vitamin C 2mg2%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kathy
    September 28, 2022

    Have you tried this using buttermilk instead of vinegar & milk?

    Reply

    • Natashas Kitchen
      September 28, 2022

      Hi Kathy, Buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call.

      Reply

  • Scot the Wannabe Home Chef
    September 24, 2022

    I have been on a search for a perfectly flaky, crispy onion ring as a deep-fried treat. This recipe proved to be perfection!

    A couple of things: I completely forgot the sour cream at the market (I always forget something) — they turned out fine. I also lazily used a mandolin to slice the onions, so they were about 1/4-inch thick. Still excellent, maybe used more batter, took less time to cook, but good variation if you like thinner rings.

    Perfect, perfect, perfect. Highly recommend this recipe.

    Reply

    • NatashasKitchen.com
      September 24, 2022

      Thank you for the feedback, Scot! I’m glad they still turned out perfect. 🙂

      Reply

  • Margaret
    September 3, 2022

    Fry onions rings yesterday using your recipe. Son in law said recipe well done. Kids finished all.
    For 1 big onion I mix half batter ingredients. Good enough.

    Reply

    • NatashasKitchen.com
      September 3, 2022

      That’s great, Margaret!

      Reply

  • Rosemary
    September 3, 2022

    How do you keep the first ones hot and crispy while you finish cooking all of the other rings?

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Rosemary, I don’t have a problem with them getting cold but you could try keeping them warm on a baking sheet in a 200°F oven while you fry the rest of the rings.

      Reply

  • Carol F.
    August 18, 2022

    Love love love Natasha’s recipes! My onion rings turned out absolutely fantastic the 1st time & Not great in my air fryer the 2nd time. What made them so great you ask! Well, I goofed up the ingredients by adding the dry into wet ingredients & made a “Batter”!!! My measurements were exact though. So, Hubby of over 40 yrs. said to fry them that way. I used a Toothpick to pick each gooey one up & into batter, then oil. I did fry them using a thermometer & trying to keep my frying temp hot enough. Very time consuming; I took the time to perfectly brown them & OMG they were the BEST ONION RINGS EVER & they had the PERFECT SAUCE ever!!! BATTER DIPPED by mistake…..sooooo DELICIOUS! THANKS, NATASHA!!

    Reply

    • Natashas Kitchen
      August 18, 2022

      Don’t you just love it when the result is a happy accident?! I’m so glad it all worked out, Carol! Thank you so much for sharing that with me.

      Reply

  • Dasha
    July 20, 2022

    Delicious and so easy! I didn’t make the sauce because the rings were the last minute addition to the dinner, but they were good with ketchup too! I’ve tried several different recipes in the past, this one produced the best results. Thanks!

    Reply

    • Natashas Kitchen
      July 20, 2022

      I’m so glad you enjoyed that, Dasha! Thank you so much for sharing that with me!

      Reply

  • Suzanne
    July 13, 2022

    Hi Natasha! I love your receipes. Question: can we replace the sour cream by Greek yogurt?

    Reply

    • Natasha's Kitchen
      July 13, 2022

      Hi Suzanne, plain Greek Yogurt will work.

      Reply

  • Lyn
    July 10, 2022

    These look really good. I was wondering if it would work (or make crispier) to use a combo of flour and panko. Panko always just seems to add that extra crunchy touch. Love all your recipes

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Lyn! The onion rings with this batter actually turn out very crispy. If you experiment with Panko or breadcrumbs we’d love to hear your results.
      I’m glad you enjoy my recipes. 🙂

      Reply

  • janeklawitter
    July 8, 2022

    I am a real fan of your recipes. They are so delicious and practical. Thank you and keep up the good work.

    Reply

    • NatashasKitchen.com
      July 8, 2022

      Thank you! So glad you enjoy them.

      Reply

  • Sarah
    July 6, 2022

    I made these for the 4th with your smash burgers it was a success and everyone loved them thank you for sharing these recipies.

    Reply

    • NatashasKitchen.com
      July 6, 2022

      That’s great, Sarah! Happy to hear they were a hit!

      Reply

  • Natalya
    July 5, 2022

    Natasha,
    We made these with your Honey Glazed Chicken, Avocado Cord Salad, Jalapeno Poppers, and No-Bake Cheesecake for the 4th. IT WAS A SUCCESS!!!
    Light, DELICIOUS, and simple ingredients for superb results

    Reply

    • Natasha's Kitchen
      July 5, 2022

      Great to hear that, Natalya! I’m happy that you enjoyed the recipes that you tried.

      Reply

  • Joyce
    July 3, 2022

    Hello! Natasha I made the onion rings this afternoon this they were the best onion rings. I have never been an onion ring person and will probably never eat them again only because they’re not very healthy.☹️,

    Reply

    • Natasha's Kitchen
      July 3, 2022

      Hi Joyce, I’m so glad you enjoyed it! I’m glad you have at least tried and loved it.

      Reply

  • Mary
    July 2, 2022

    Would this recipe work for tempura fried asparagus with shaved parmesan ?

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Hi Mary, I have not tested it to advise. However, some of my other readers have used this batter for other vegetables so it’s work experimenting with. Let us know how it turns out.

      Reply

  • Lorraine Blackwell
    July 2, 2022

    I love being entertained by your cooking and especially your Receipes.

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Aww, thank you, Lorraine. 🙂

      Reply

  • Paula
    July 2, 2022

    Yum!! I just made these onion rings and they are super tasty and crunchy. For a little spice I added paprika, and a little bit of cayenne pepper to it. It added a little heat and smokey flavor

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Sounds delicious! Thank you for sharing, Paula.

      Reply

  • Maggie Smith
    July 2, 2022

    I love your Recipes and the way you show us how to make them. Thanks so much and keep going!

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Hi Maggie! So glad to hear that, thank you.

      Reply

  • Ellen Hoey
    July 2, 2022

    The shark came down from right above the blue pot you cooked the onion rings in lol

    Reply

  • Vladimir Plisko
    July 2, 2022

    You have such FANTASTIC RECIPES….I wish I could make them all……Thank You

    Reply

    • Natashas Kitchen
      July 2, 2022

      Thank you for that wonderful compliment, Vladimir!

      Reply

  • Pat
    July 2, 2022

    Can I use one cup of buttermilk instead of regular milk and vinegar?

    Reply

    • Natashas Kitchen
      July 2, 2022

      Hi Pat! Buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call.

      Reply

  • Vijayluxmi Naidoo
    July 1, 2022

    Thx u for sharing u tasty recipe’s I love onion rings n I was looking for a good easy recope thx u once again

    Reply

    • NatashasKitchen.com
      July 1, 2022

      You’re very welcome! Thank you for the feedback.

      Reply

  • Kara
    July 1, 2022

    So delish, we felt like we were at a restaurant! I used hot sauce instead of the horseradish in the sauce- we also love it with fries!

    Reply

    • Natashas Kitchen
      July 1, 2022

      These are definitely a treat! I’m so glad you enjoyed it, Kara!

      Reply

  • Val
    July 1, 2022

    Can the original oil be reused again for another batch at some point if kept refrigerated?

    Reply

    • Natashas Kitchen
      July 1, 2022

      Hi Val, Yes, it is OK to reuse fry oil. Here’s how to clean and store it according to Google: Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.

      Reply

  • jess
    July 1, 2022

    these onion rings are amazing, thank you so much for sharing!

    Reply

    • Natashas Kitchen
      July 1, 2022

      You’re welcome! I’m so happy you enjoyed these onion rings, Jess!

      Reply

  • Toni
    July 1, 2022

    Such an amazing appetizer!! Everyone at my house loved it! I will definitely make this again and again!

    Reply

    • Natashas Kitchen
      July 1, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Toni!

      Reply

  • Barbara Sanchez
    July 1, 2022

    I’ve been eyeing this recipe for a few days now. Yes, I’m going to make it. I really appreciate the videos. Again thank you

    Reply

    • Natashas Kitchen
      July 1, 2022

      That’s so great! Thank you for watching, Barbara! I hope you love it!

      Reply

  • Linda Gillick
    April 9, 2022

    These are the best I’ve ever had. My family and I thank you for all your wonderful recipes. I love trying new recipes and yours are some of the best.

    Reply

    • Natashas Kitchen
      April 9, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Linda! I hope you get to try more and more of my recipe 🙂

      Reply

  • Sandy
    April 9, 2022

    In the instructions, #4, makes reference to a sour cream mixture and then a milk mixture. They are the same thing, right? By the way, I love all your recipes.

    Reply

    • NatashasKitchen.com
      April 9, 2022

      Hi Sandy, yes that is correct. So glad you enjoy my recipes. Thank you.

      Reply

  • Kelly Dimuzio
    February 5, 2022

    We made this tonight. They were DELISH! Your recipes never disappoint.

    Reply

  • Leslie
    August 22, 2021

    Does this work well with almond flour?

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Hi Leslie, I honestly haven’t tested those substitutions and without experimenting, it is difficult to say yes or no or what other substitutions would have to be made.

      Reply

  • Vernet Moore
    June 19, 2021

    I love your recipes & cooking tips. I especially love the chicken lasagna love, love, love. Your recipes are easy to follow & I love watching your Natashas kitchen it us so enjoyable.

    Reply

    • Natasha's Kitchen
      June 20, 2021

      Thank you, Vernet. I’m glad that you’re enjoying my recipes!

      Reply

  • Chris
    April 19, 2021

    Going to try these tonight! I was wondering if I can make the rings in the morning store them on a single sheet in the refrigerator and fry them hours later for dinner?

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Sounds like a good plan, Chris. I imagine that would work, if you try that, please share with us how it goes.

      Reply

  • Robyn Flores
    April 9, 2021

    Delicious!! Quick and easy. Will definitely make over and over.

    Reply

    • Natashas Kitchen
      April 9, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with me Robyn!

      Reply

  • Jacqueline
    March 7, 2021

    For my first try at onion rings, I came here and your recipe didn’t disappoint! Everyone loved them and it was perfect with bbq steak. Thank you!

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Yay, fantastic! Thank you so much for sharing your great feedback with us.

      Reply

  • Bobby
    February 27, 2021

    Without a doubt these are the most tastiest onion rings. We make them over and over. 😀

    Reply

    • Natashas Kitchen
      February 27, 2021

      Thank you for that wonderful review, Bobby! It sounds like you have a new favorite!

      Reply

  • Mary Ann Munger
    January 29, 2021

    How about onion rings in air fryer

    Reply

    • Natasha's Kitchen
      January 29, 2021

      Hi Mary Ann, I haven’t tried that in an air fryer to advise, but I’d love to know how that turns out if you try that.

      Reply

  • Sharon Beverly
    January 20, 2021

    Hubby declared these to be better than the ones they serve at fast food places. I loved them, too. I used a white (sweet) onion – next time I’ll try yellow cooking onions. And there will be a next time!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hello Sharon, thanks to you and your hubby for trying this recipe. I’m happy that you both enjoyed it!

      Reply

  • GREGORY D MORRISON
    January 1, 2021

    It says 1 cup of flour in the ingredient list and later it says 1 and half. Which is it?

    Reply

    • Natasha
      January 1, 2021

      Hi, thank you for pointing that out. 1 cup flour is correct. I updated that typo.

      Reply

  • Shannon J
    December 31, 2020

    Perfect! Served with sauce of Mayo,ketchup, horseradish, worchershire, paprika, and garlic powder.

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m happy you enjoeyd that, Shannon! Thank you for that great review.

      Reply

      • Alberta Ristine
        January 3, 2021

        Natasha you are favorite go to person for great recipes but I wonder why you use vinegar. Doesn’t it give a bitter taste to the recipe? I usually leave the vinegar out of my recipes because of the bitterness.

        Reply

        • Natasha
          January 3, 2021

          Hi Alberta, I’ve never noticed any bitter taste here.

          Reply

        • Rachael
          June 19, 2021

          instead of milk and vinegar, just use buttermilk instead . Milk and vinegar is how you make buttermilk at home

          Reply

  • Karen Montgomery
    December 30, 2020

    You are awesome cook.I love your videos and your recipes are the best.Thank you for taking the time to print them on fb for all of your fans to enjoy.Do you have a cookbook available to buy?I want one. Or even a recipe box with your recipe cards in it where u could take one out at a time.Thank you so much

    Reply

    • Natashas Kitchen
      December 30, 2020

      You’re so nice! Thank you for that wonderful compliment, Karen! We do not have a cookbook at this time, but one is in the works. Stay tuned!

      Reply

  • kay anderson
    December 30, 2020

    That sounds great, but did you ever try mixing 12ounces of beer with 12 ounces of flour.let sit until bubbles form. dip onion rings in and put in deep fryer. omg.

    Reply

  • Janet
    December 30, 2020

    Can we please have a video of you making these delicious looking crispy onion rings. Looks like it might be a bit messy but wirth it.

    Reply

    • Natasha
      December 30, 2020

      Hi Janet, we don’t have a video yet but thank you for the suggestion.

      Reply

      • David Isaacs
        December 30, 2020

        Hi Natsha, Please upload a video of this, thanks 🙂

        Reply

        • Natashas Kitchen
          December 31, 2020

          Thank you for that feedback, David.

          Reply

      • virginia veselovec
        June 23, 2022

        I was thinking the same thing would love to see a video of you making these onion rings they look so good Virginia veselovec

        Reply

  • Linda DeLong
    December 30, 2020

    Would this recipe be good to use an air fryer to cook?

    Reply

    • Natashas Kitchen
      December 30, 2020

      Hi Linda, I haven’t tried that in an air fryer to advise, but I’d love to know how that turns out if you try that.

      Reply

  • low and slow
    October 20, 2020

    What temperature should the oil be?

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi, I didn’t exactly measure the oil for exact temperature but I imagine it was closer to 375 degrees F (190 degrees C).

      Reply

  • Sheri
    July 26, 2020

    Would this recipe work well on cod? Deep fried? Looking for a recipe that the breading is a little crunchy

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Hi Sheri, I haven’t really tried that yet to advise. You might have to experiment on that, please let us know how it goes.

      Reply

  • Laurie
    July 26, 2020

    I’m going to try this with shrimp, too!

    Reply

  • J SMITH
    June 27, 2020

    I made these tonight and they turned out fabulous! My parents came over for dinner – they loved them and my husband did too. This recipe is a keeper!

    Reply

    • Natashas Kitchen
      June 27, 2020

      Sounds like you found a new favorite! That’s so great!

      Reply

  • Tanya
    June 25, 2020

    YUM! Like anything I’ve made from this site…. Thanks!

    Reply

    • Natasha's Kitchen
      June 25, 2020

      Thanks so much, Tanya! We appreciate your support.

      Reply

  • Sherry
    June 1, 2020

    Hi Natasha,
    I tried your insta pot chicken recipe, very good. I love watching your videos, so cute.❤🙂
    The next one will be those onion rings, love onion rings.
    Thank you.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Thanks for your great feedback, I appreciate your comments, Sherry!

      Reply

  • Kathryn
    May 25, 2020

    Fantastic, so delicious and easy to prepare! Perfect appetizer addition to our holiday BBQ! We will make these again, love the sauce too, next time we’ll try the garlic aioli dipping sauce…
    Thanks so much Natasha, your recipes are always so amazing!

    Reply

    • Natashas Kitchen
      May 25, 2020

      I’m so glad you’re enjoying this recipe Kathryn! That’s so great!

      Reply

  • Luke Watts
    May 8, 2020

    Would this recipe work in an Air Fryer? Please say yes! Gonna give it a go anyways. let u know. Cheers Wattse.

    Reply

    • Natasha's Kitchen
      May 8, 2020

      I haven’t tried that yet but I’d love to know how that turns out in the air fryer, Luke!

      Reply

  • Christine Degurse
    April 20, 2020

    Absolutely great. I used Apple Cider Vinegar as it was all I had, and worked just fine. Right now eggs are hard to get, but sour cream is abundant, go figure. Perfect for a perfect time

    Reply

    • Natashas Kitchen
      April 20, 2020

      I’m so glad you enjoyed it!

      Reply

  • Bill
    August 16, 2019

    Have you tried this just using buttermilk with the sour cream? Don’t know why it would work since that’s essentially what you’re replicating.
    thx
    bill

    Reply

    • Bill
      August 16, 2019

      Oops…”wouldn’t work” 🙂

      Reply

    • Natasha
      August 16, 2019

      Hi Bill, buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call, but you’re correct.

      Reply

  • Sarah
    July 26, 2019

    Hi Natasha,

    Do I have to use sour cream if it’s not readily available? Thanks.

    Reply

  • Jay Francis
    June 30, 2019

    I’m intrigued by the science behind the vinegar and sour cream in the recipe. What do they do? How does the chemistry work? I wasn’t sure if this was your recipe or one that someone had shared with you but thought to ask about what each of these components actually does. Thanks and regards. Jay

    Reply

    • Natasha
      July 1, 2019

      Hi Jay, the vinegar makes milk thicker (like a buttermilk) and the sour cream contributes to that as well. They also add great flavor to the overall batter.

      Reply

  • Wendy M
    June 26, 2019

    Hey your fry sauce left out one ingredient. Pickle juice. Love your recipes!

    Reply

    • Natasha
      June 26, 2019

      Hi Wendy, I love the idea of using pickle juice. Thank you for sharing!

      Reply

  • Mary Taylor
    May 21, 2019

    These look sooo good! I’m going to try them in an air fryer!

    Reply

    • Natashas Kitchen
      May 21, 2019

      I’d love to know how that turns out in the air fryer, Mary!

      Reply

  • Kerri
    April 6, 2019

    I have made these three times now and they are soooo good! Of course I’ve tweaked the seasonings to my tastes but not the base of these glorious onion rings. Making again tonight!

    Reply

    • Natashas Kitchen
      April 6, 2019

      Hi Kerri, That’s just awesome!! Thank you for sharing your wonderful review

      Reply

  • Charles Perryman
    March 1, 2019

    Hello Natasha!
    I am new to Keto and L/C and have a question.
    Can I change out milk to almond milk and flour to almond flour in this recipe and proceed??
    Also you mentioned Coconut Oil to another respondent. Would that be a healthier oil to use for Keto?
    I haven’t tried this recipe yet, however I love your wonderful personality, website, videos as well as your total business model! You and Vadim are serving others in this world so well!!
    Best Wishes to You and Your Family!!
    Charles Perryman

    Reply

    • Natasha
      March 2, 2019

      Hi Charles, I honestly haven’t tested those substitutions and without experimenting, it is difficult to say yes or no or what other substitutions would have to be made. As far as coconut oil, I haven’t tried deep frying in it. It’s probably an expensive choice for deep frying, but according to healthline, it is the healthiest choice. Thank you so much for your thoughtful feedback. I’m so glad you are enjoying our videos and website 🙂

      Reply

  • Crystal Langston
    February 17, 2019

    These were fantastic! thank you!

    Reply

    • Natashas Kitchen
      February 17, 2019

      You’re so welcome, Crystal!! ! I’m so happy you enjoyed it!

      Reply

  • Sonija Gierman
    November 4, 2018

    This sounds amazing. Can I use this for chicken tenders too? I want to make chicken tenders and onion rings tonight.

    Reply

    • Natashas Kitchen
      November 5, 2018

      I think that may work, Sonija! I’d love to know how you like it if you experiment!

      Reply

  • Jackie
    August 16, 2018

    Making these this weekend at our trailer.. they sound wonderful. I am sure they will be, as all your other recipes I have tried in the past have been. Thanks!

    Reply

    • Natashas Kitchen
      August 16, 2018

      Aww You are so nice Jackie! Thank you for that!

      Reply

  • Vicki Messina
    March 28, 2018

    My husband says this recipe is a keeper. Best home made onion rings we have ever made! We did slice them a bit thinner but they were terrific!!!

    Reply

    • Natasha's Kitchen
      March 28, 2018

      Wow, that’s quite the compliment! I’m happy to hear how much you both love the recipe! Thanks for sharing your wonderful review Vicki!

      Reply

  • Alinkaa
    June 24, 2015

    I made these onion rings once already and me and my husband absolutely loved them! 😀
    do you think i can use same recipe for frying pickles? Let me know
    thank you

    Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      I haven’t tried frying pickles, but it should work. Let me know how you like it with pickles 🙂

      Reply

      • Alinkaa
        June 25, 2015

        i tried it with different recipe i found online and it worked well xept with less breading than i expected. I will try it with this recipe later though 🙂 You should try fried pickles, they are delicious!

        Reply

        • Natasha
          natashaskitchen
          June 25, 2015

          I SHOULD try them! I’m definitely a fan of pickles 🙂

          Reply

          • Alinkaa
            June 25, 2015

            Me too.. fried pickles are now my favorite! 🙂
            This is the recipe i tried 🙂

            Fried Dill Pickles

            Ingredients
            • 1 jar dill pickle spears
            • 1 cup flour
            • ½ cup plain yellow corn meal
            • 1 tablespoon seasoned salt
            • 1 cup milk
            • Vegetable Oil to cook in
            • Ranch Dressing for dipping
            Instructions
            1. Pour vegetable oil to a depth of at least ½ inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.
            2. Place corn meal in small bowl. Add ½ cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.
            3. Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
            4. Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.
            5. Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.
            These are extremely hot inside for several minutes after cooking.
            Makes about 8

            http://www.southernplate.com/2012/06/fried-dill-pickles.html

          • Natasha
            natashaskitchen
            June 25, 2015

            Awesome! Thank you so much for sharing that with me! 🙂 I think my husband and son would be interested in this too!

  • Diana
    October 20, 2014

    I made these last night for dinner and they were FABULOUS!!! It gave me a reason to pull out my deep fryer! 🙂 The only downside is now I have to tack on 15 minutes to my workout. It was well worth it.
    Thanks for the yummy recipe!

    Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      It’s crazy to think about that it’s still better than what’s served in restaurants; deep fried in lard that is re-used over and over. Do you feel better about it now? 😉 Ha ha. I’m so glad you enjoyed the recipe 🙂

      Reply

  • Lina
    July 23, 2014

    Natasha thank you these were so so good love the recipe super easy…Thanks

    Reply

    • Natasha
      natashaskitchen
      July 23, 2014

      I’m so happy you enjoyed it! Thanks for the great review! 🙂

      Reply

  • Pamela Heady
    July 20, 2014

    There’s the reason to fire up my counter-top deep fryer I have! Who doesn’t love really good onion rings? And your pictures are amazing. I’m bookmarking this for sure. Interesting that the milk bath has vinegar in it…what does the vinegar do? Is it just for flavor or does it aid in a fluffy/crunchy texture? My inquiring mind wants to know 🙂

    Reply

    • Natasha
      natashaskitchen
      July 20, 2014

      The vinegar turns it into a buttermilk 🙂 It enhances the flavor and thickens the milk up slightly.

      Reply

  • inna
    July 9, 2014

    hi can i use vegetable oil instead?

    Reply

    • Natasha
      natashaskitchen
      July 10, 2014

      Yes 🙂

      Reply

  • Lena
    July 6, 2014

    They really are good, I had them with a portobello mushroom cup burger to make them less “naughty ” 😉 Natasha is it a 1 cup of milk or 1/2 ?

    Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      Thanks so much for catching that! It is 1 cup of milk. It’s easier to dip with 1 cup of milk. I fixed it in the instructions and print-friendly.

      Reply

  • Nathalie C. @ Devoted Foodie
    July 5, 2014

    Those look absolutely delicious!

    Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      Thank you 🙂 they sure were!

      Reply

  • Andres Pefia
    July 5, 2014

    Thanks a lot for giving such a great idea. I like to eat onion but cant each much bare onion. this is a great appetizer for me and even tasty. I will try to make it soon at my home with help of my mom and sis.

    Thanks a lot again 🙂

    Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      You’re so welcome! I hope you love these 🙂

      Reply

  • Julia @Vikalinka
    July 4, 2014

    My husband is the biggest onion ring fan I know but I never make them because I don’t own a deep fryer and since they are not very common in England he has to go without. I am so glad to see you are using your dutch oven here. Heating oil in a regular pot scares me a bit but I will definitely try doing it in a dutch oven. Thank you for a gorgeous recipe, Natasha! Triple yum as usual. 🙂

    Reply

    • Natasha
      natashaskitchen
      July 4, 2014

      We don’t own a deep fryer either. Anytime I fry, I just use my dutch oven. It works perfectly 🙂

      Reply

  • Maggie
    July 3, 2014

    Those onion rings look so good! I always have trouble with coating the onion, but your batter looks perfect! Thanks for sharing 🙂

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Hi Maggie! Thanks for stopping by 🙂 The double dipping ensured a beautiful even coating. Have a happy 4th of July!

      Reply

  • Norma | Allspice and Nutmeg
    July 3, 2014

    Wow, Natasha these look amazing! Love love.

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Thanks Norma! 🙂 have a happy 4th of July!

      Reply

  • Natalie
    July 3, 2014

    Love onion rings!!! You mentioned grapeseed oil and I’ve always thought that it was ok for raw eating not cooking with. If you get a chance, please check out this link and let me know what you think. http://healyeatsreal.com/5-cooking-oils-think-healthybut-arent/

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Its an interesting read. Thanks for sharing! 🙂 Do you have any healthier suggestions for oil that has a higher smoke point? I know avocado oil is good but it’s way too expensive for frying use.

      Reply

      • Natalie
        July 18, 2014

        I use refined coconut oil, try it out if you’re interested. It’s good for medium high heat frying.

        Reply

        • Natasha
          natashaskitchen
          July 18, 2014

          My sister shipped a jar to me recently but I haven’t cracked the seal. I’ll have to try it, but it seams kind of wasteful to try to deep fry with it though. Have you tried it for deep frying?

          Reply

  • Vi
    July 3, 2014

    I don’t usually like to deep fry, but these look too good to ignore! . . . Can’t wait to try them! Thanks for sharing.

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      They are a nice treat. Put it on a burger and let me know what you think 🙂

      Reply

  • Nadia
    July 3, 2014

    We love onion rings!!!These look so delicious and so tempting to make ASAP!

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      We do to! Although, admittedly I don’t make them often since they are a little naughty, but they are a nice treat on a burger! 🙂

      Reply

  • Matt Robinson
    July 2, 2014

    These are so great, love that they are crisp and crunchy!

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      All while being tender on the inside. So yum! Thanks Matt 🙂

      Reply

  • Karolina
    July 2, 2014

    Natasha I appreciate the time you spend to upload these yummy recipes! Your awesome, and sweet. Thank you! !

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Karolina, thank you! Your appreciation is much appreciated ;). For reals!

      Reply

  • Vita
    July 2, 2014

    Do you need a Dutch oven for this?

    Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      No. You can use any deep pot or even a deep skillet. I like using a Dutch oven for even, consistent heating and because there’s less splatter on my stove with the tall walls of a pot 🙂

      Reply

      • Vita
        July 2, 2014

        Ok! Thank you!

        Reply

        • Vita
          July 2, 2014

          I was so excited about this recipe that I didn’t notice that the question above mine was the same! Opps! 🙂

          Reply

          • Natasha
            natashaskitchen
            July 3, 2014

            No problem. I think I answered both at the same time. 🙂 My fault 😉

  • veronika gudimenko
    July 2, 2014

    I just fell in love with this recipe, just by looking at it!!! Thank you for sharing:)You are such an amazing person and may God Bless you:):):) Also, i was wondering what a dutch oven was and can i use a regular oven as opposed to a Dutch oven? Again, thanks for the recipe Natashenka:):):)

    Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Thank you so much 🙂 you’re so sweet. Yes you can use a regular pot or any pot or even deep pan that you want to fry foods in. 🙂

      Reply

      • veronika gudimenko
        July 3, 2014

        Thank you:)

        Reply

  • Bobbi
    July 2, 2014

    This recipe looks delicious!!!! I am making it as soon as I can mmmmm!!!!

    Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Thanks Bobbi! I hope you love it!

      Reply

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