Kentucky Fried Onion Rings Recipes

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Steps:

• Cover onion slices with cold water and let stand 30 minutes.
• Remove to paper towels and press to dry.
• Separate into rings.
• Combine flour, sugar and salt.
• Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly.
• Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides.
• Remove and drain on paper towels.
• Serve immediately.

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
• Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
• Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
• Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
• Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.

Steps:

• Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
• In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
• In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
• Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
• Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

Steps:

• Preheat the oven to 450 degrees F.
• Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
• Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.

Steps:

• Mix egg, oil, and milk on low speed of mixer for 1 minute.
• Add dry ingredients and mix until smooth.
• Coat onions in flour.
• Dip in batter.
• When one side is golden turn to the other side.
• Fry in hot oil 375* until desired shade of brown.

Steps:

• Cut onions crosswise into 1/2-inch-thick slices and separate slices into rings, reserving small inner rings for another use if desired.
• Stir together buttermilk, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then gently stir in onion rings. Let stand, turning occasionally, 10 minutes. Drain in a colander.
• Whisk together flour, remaining 2 teaspoons salt, and remaining teaspoon pepper in a wide shallow bowl. Dredge onion rings a few at a time in flour, shaking off excess, and arrange in 1 layer on wax-paper-lined trays. Let onions stand 15 minutes (for batter to set).
• Preheat oven to 200°F.
• Melt enough shortening in a deep 10- to 12-inch heavy skillet to measure about 1 inch and heat over moderately high heat until it registers 360°F on thermometer. Fry onion rings in batches of 4 to 6, without crowding, turning over once or twice, until golden, about 3 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to 1 or 2 large baking sheets (overlap rings slightly if necessary) and keep warm in oven while frying remaining batches. (Return oil to 360°F between batches.) Serve immediately.

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Steps:

• Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
• Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
• Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
• Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Steps:

• Cut onions into 1/2-in. slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes. , Meanwhile, combine the egg, water, oil and lemon juice in a bowl. Combine the flour, baking powder, salt and cayenne; stir into egg mixture until smooth. , Drain onion rings; dip into batter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes one each side or until golden brown. Drain on paper towels.

Steps:

• Mix flour, baking powder, paprika, seasoning salt and water. Stir until smooth.
• Slice onions 1/8-1/4" inch thick and seperate into rings.
• Drop onions into batter in bowl and stir gently with a spoon. This saves time, over dipping each ring separately into batter. Make sure all onion rings are coated with batter.
• Using a fork, drop one onion ring into fat to test temperature. Your onion ring should not cook too quickly or turn dark. If necessary, reduce temperature. You want your fried onion rings to puff up and turn golden brown, not overcook. If they over cook they will taste bitter.
• When fat is ready, gently drop onion rings into pot or place in fryer basket and lower into fryer.
• When onions rings are golden, using a slotted spoon lift into a metal strainer to drain. If using a fryer, simply lift the basket and allow your onion rings to drain.

Steps:

• PREHEAT manufacturer's recommended amount of vegetable oil in deep-fryer to 365°F (OR) preheat enough fat to onion rings in a deep heavy stovetop pot to 365°F (use a heat-safe thermometer to gauge).
• PEEL then slice 2 large sweet onions into 1/3-1/2 inch rings (you may use all of onion, or just the larger outer rings).
• INTO a medium bowl add 1 cup self-rising flour, 1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar, and 1/2 teaspoon salt; MIX ingredients well; WHISK in 1 cup cold water and 1 egg until combined well, without over-mixing.
• ADD 1/3 cup all-purpose flour into a small bowl for the DREDGE; FILL another small bowl with 1/2 cup panko breadcrumbs (optional) if a panko breading is desired for the final coating.
• TOSS a few onion slices in the flour DREDGE until lightly coated.
• DIP a few floured onions into the BATTER; REMOVE rings one at a time using a fork or skewer, until 3 or four are battered.
• LIGHTLY coat onion rings in panko breadcrumbs, if using, lifting once again onto the fork/skewer.
• TILT battered/breaded onion rings off the skewer, onto the surface of hot oil; SHAKE fryer basket gently to prevent onion rings from sinking and sticking (which they inevitably do sometimes).
• TURN onion rings once, using the skewer, when light golden on the underside; CONTINUE frying just until light golden brown on both sides (don't overcook!); REPEAT with remaining onion rings.
• SEASON with a light sprinkle of salt if desired; SERVE with your favorite condiments and ENJOY!

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

Steps:

• Heat the oil in a deep fryer to 375 degrees F.
• In a small bowl, mix together the flour, cayenne pepper, some salt and pepper, the egg and soda water. Before dipping the onion rings, add some ice cubes to keep the mixture very cold.
• Dip the separated onion slices into the batter until they are all coated and set aside. Repeat with the remaining rings.
• Deep fry the rings, a few at a time, until golden brown, 2 to 3 minutes. Remove to paper towels to drain. Season with salt and pepper and serve.

Steps:

• Peel and Slice onion 1/4 inch thick.
• Dip in batter made by ingredients.
• Fry in 375 degree fat.
• Until golden brown.

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.
• Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)
• In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.).
• Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them!
• Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Steps:

• Peel onion; cut into 3/8 inch slices, and separate into rings.
• Combine dry ingredients, beer, egg, and 1 tablespoon vegetable oil in food processor or blender; process until smooth.
• Place batter in a shallow pan; using a fork, dip onion rings into batter, coating both sides well.
• Fry in deep hot oil (375) until golden brown on both sides (3 to 5 minutes).
• Drain well on paper towels.
• Note: These onion rings may be frozen in a single layer on baking sheets for later use.
• When frozen, package rings as desired in foil.
• To reheat, place onion rings on baking sheets; bake at 400 degrees for 7 minutes.