How to Make The Ultimate Extra-Crunchy Onion Rings
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- Опубліковано 24 сер 2024
- For onion rings with the crunchiest, craggiest crust and fully tender, sweet onions, we double-breaded ½-inch-thick rings in a mixture of buttermilk, seasoned flour, and cornstarch.
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Watching and not having that is torture. Thanks Christie.
Pro-rip: remove the skin from the inside of each onion ring. There is a skin on each layer of the onion. Removing that eliminates the problem of biting into the onion ring and having the onion pull out of the coating. Yes, it's more work, but it's well worth it.
Also no discussion of choosing the onions surprised me. Go with the sweetest onion you can find, IMO.
agreed!! It was my job at a restaurant to remove the inner membrane from sacks of onions prepping them for the most insane onion rings.
@@thomasg5897 you are my hero. :)
Thank you for giving us back at least a section of the intro. Feels like our friends are back.
😂😂😂😂
Ya gotta love Christie. (Bridget, too ;) Well done, y'all.
Cheers
oh I love her energy💗
A suggestion is to semi-freeze (not total freeze !) the whole onions. Then slice, and they are easly separated and holding their texture and shape, versus fresh or soggy-droopy onion rigns. The coating and deep frying keeps the moisture and juices inside of the coating for fully flavored onion rings (no dry or dehydrated onion skin rings !!!) and the coating picks up any further leaking juices - making the coatings that much more tasty and flavorful
Uhh.... The small ones are the best ones! It's all batter. 😄
Is it just me or did they switch out the one they fried and used a different batch for the one they actually ate? Seems like the ones they fried had too little coating, compared to the ones they ate.
Not complaining though, they could have said that you can add more coatings for a thicker coating. But if the ones they ate had 4 coatings instead of 2, like the ones they cooked, it's fine with me. I'll just add more coatings to my onion rings :)
I was looking for someone to comment about this, I was like, am I crazy or did they definitely switch out the onion rings for a thicker, prettier coating😮
@@seanthemovieman7124 I think they did that so the final onion rings they showed would look nice, because the ones they prepared didn't look awesome enough for the camera.
But i think they still used the same technique, maybe with more coatings. Because if they showed all 4 or 5 coatings on camera, that'll be a much longer and more repetitive video :)
I love the videos but I would appreciate longer reactions when tasting, as that is my favorite part.
I think it’s supposed to be like a party- for those of us who don’t fry every day- so you do as long as the oil is hot your onion rings, fish, fries, Cole slaw. Multiple dipping sauces and a cold beer. At least that’s how my mom would have done it. ❤ I absolutely love onion rings. If you really want to go crazy and have kids, TV trays and a video like the little mermaid or something. ❤
Yes, if I'm frying, I'm frying!
Agreed!
Add some cornmeal to the flour is nice too.
Beautiful onion rings. Thanks! 👍
They look great.
This looks like a good way to make fried chicken too. I love onion rings but this seems like a lot of work. I'll keep going to my pub restaurant.
This is the way we do our chicken too! It is a lot of work. It's one of those things i used to ask for on my birthday. We'd make them maybe 2-3 times a year. But they really are the best. A lot easier if you have one of those outdoor propane deep fryers.
Zomg. They look delicious. Now I want onion rings!!! And chicken wings!!!
I loved getting the magazines monthly for recipes and the history of the dish made,
Onion rings will be one that I will try, once the season isn’t summer! 😀
Would love to see an air fryer or oven baked onion ring recipe!
I love atk, its essential if you want to gave more home cooked meals. I love how theres a recipe for anything i want to make. Its good you got a loyal fan.
This video made me smile. I love a good onion ring. And these look good!
Crunch. Sounded delicious.
Corn starch on the cut rings before a dredge will give you a great coating because it gives a surface for the batter to cling to, if you like some fat, thick crispy coating. And a cheap pale ale removes the need for any milk of any kind in the batter.
THANKS YOU GOODNESS 🌟🌟 DAPHNE COTTON ALWAYS 💜, AWESOME
I do enjoy some tasty onion rings! 😋
many years ago a place i went to often used soft serve ice cream batter instead od butter milk!
Soak the onions in milk overnight. Huge difference in the end product. And makes lots.
The best onion rings I’ve ever had were in San Diego. They were sweet almost like they were dipped in cake batter. That was over 15 years ago and I’ve never been able to duplicate.
Vidalia onions, maybe?
Awesome, they came out great.
Wow, that was amazing !!
Looks good, but why not just put the dredging ingredients directly in the bag and shake it to skip the the bowl and whisk?
It looks better for TV ... they do this with lots of recipes.
No need for individual bowls for seasoning, either.
best wishes onion rings is the crunchiest onion rings recipe in youtube,
The secret to onion rings is pancake batter,corn starch, spices, and sugar! Play around with this and you will be amazed! If they're not deep fried, they're just not onion rings
Beautiful but OMG. I’ll have to hit up Dairy Queen.
Did she just say "we're gonna kick this old school"? *rewinds* She sure did!
Chef John’s Onion Rings.
Yummy
What would be the result if you used regular milk instead of buttermilk?
VYE-DALE-YAS!
And Canucks too!
I get mine from a restaurant called Canucks down the block from me. I don't know if they're a chain, but I love their onion rings
OMG Becky! Look at her rings! They're soo big!
🎵 I like big rings I cannot lie 🎵🎶
Can these onion rings be air-fried? Just wondering.
The same about squid rings please 🙏
Can this be modified for air fryers?
No reason to modify as far as I have seen in other YT clips. Just mist them with oil and maybe turn half way through cooking.
I'd like to know how to make the ones at the end of the video and not the ones with the coating falling off just out of the oil.
Sorry I prefer strings over rings, crispier
2 tbs of seasoned salt AND a half tsp of regular salt ... why not just use a bit more seasoned salt? seems superfluous....
Didn't dan do a video on this like last year?
These onion rings look delicious however they don’t look anything like the onions rings she was frying. The rings she was frying hardly had any batter on them as it must have filled off in the oil. The onion rings on the finished plate looked like they came from a nearby restaurant. But, I will see if this recipe really gives the onion rings a lot of crunch. Thank you!
White onions? Yellow onions? (It MATTERS!)
We really like Vidalia onions. Great for making your own onion rings!
It is up to the cook.
Sweet onions FTW!
sweet onions
damn I knew about breadcrumb breaded, battered, but not flour breaded.
No, the smooth batter onion ring or smooth beer batter onion ring. That's the onion rings for me, bar-none.
They look like donuts.
This is obviously staged. The onion rings they fried have a very light coating which is almost coming off. But when they serve it for the taste test, it was a totally different onion rings with a much thicker coating. Which means their recipe is an utter failure! Recipes on UA-cam especially should be taken with a heap of salt.
those are some big onions...
Those rings are way too thick. Nothing beats a thin boardwalk ring.
The lady cook comments i I like to work in steps of three, then says take four cups of flour. Help me out here I’m only a simple Chef. Rab
Dipping sauce for onion rings? I've never had dipping sauce with mine nor has any restaurant offered dipping sauce.
Also, I'm sure those onion rings you were taste testing weren't the ones we saw being prepped and fried.
Up here garlic sauce is served - the best. Sometimes it's ranch dressing which is nowhere near as good.
That’s the coating type I like least on an onion ring.
Well, isn't it a good ✅ thing everyone not feel the way you do?!
@@mddell58 Nope on this type also ....... isn't it good I do not agree with you.
@@mddell58 They billed it at the ultimate not I
I'm sure they're DELICIOUS! But, still, though, no. It's the oil. It's just too much. This is why smashed new potatoes (boiled, smashed, crisped in the oven) are so popular. They hit that sweet spot. I wish there was some onion ring recipe (convection; whatever) that didn't make me turn my kitchen into a ... frying place! lol
Just cook them in an airfryer if you're scared of the oil.
Chef John at FoodWishes has a vastly superior method, that also doesn't involve having to recoat each ring multiple times. The additions of instant mashed potatoes and panko breadcrumbs is inspired: ua-cam.com/video/0Mz4NTozNXw/v-deo.html
OMG they look ... want! But that's SO MUCH OIL! 😢
Then dont fry them then!!
4 cups pf flour and 4 cups of buttermilk for 2 onions worth of rings is crazy. I think you could cut that by at least half and save a ton of money.
Its not a cake where measurements matter nor is it rocket science to adjust the quantities!!
They need a fitness center there.
Too much breading to onion. I’ll stick with my beer batter.
Not a fan of that lazy edit to glam swap at the end. With a hand flourish to boot. Needed a bippityboppityboop schwing sound effect. Visually not what was cooked. Losing faith here.
What?!?!
4 cups of AP. 4 cups of buttermilk. A lot of oil. For onion rings? Oh, hell no.
You can halve the size of the recipe.
If you don’t like it then go to another channel.
@@debbieduger5094 MYOB, Karen.
I’m with you George. Cheap unhealthy wheat flour, lots of cheap lactose cows milk, fried (not baked) in cheap unhealthy “vegetable” oil (processed with hexane). Sounds yummy doesn’t it?
Waaaaaah
Onion rings are delicious.
However your house smells like a greasy diner afterwards. It’s a no for anything deep fried. Just get take out.
No one outside the US has access to paper bags.
Then don't watch.
@@ContrarianDC_KAF don't read my replies and don't reply to me.
Works great with any kind of bag or closed space. You can even put it in a fridge and trow it down a lance os stairs, and it will mix.
@@oThDeth I don't live in the US so I don't have stairs in my house to roll the fridge down... :)
@@SierraSierraFoxtrot It's a public forum, I'll reply to you if I want to. Not everything centers around you.
Very nice recipe. I'll add a 👍 when you start putting international measures in the video.
It is AMERICAS test kitchen.
@@jamesschneider3828 well, the only country in the Americas that exclusively uses the imperial system in everyday life is the United States. While Belize uses the imperial system in certain contexts, it also uses the metric system, making the United States unique in its exclusive use of the imperial system for everyday purposes. All other countries are using the more modern and practical metric system, including Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, El Salvador, Guatemala, Guyana, Haiti, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, Venezuela.
Not to mention the rest of the world. Only three countries are using the imperial system: United States, Liberia, and Myanmar.
Do you really need international measures for something that has totally flexible amounts according yo how many onion rings you want to make.
😂😂😂😂
There wasn't any explanation as to why no EGGS in the batter?
What batter? It was plain buttermilk.
how on earth is that bag helping this at all? completely unnecessary
😮Yukkkkk how dare ATK suggest Lowery's season salt by far the most disgusting powder in a container. If your too lazy to pull out a few spices then don't bother cooking
More like a receipe for coronary artery disease
You made it just as annoying and difficult. Shame on you 👎🏽
Need to salt RIGHT after frying 🤦🏻♀️🤦🏻♀️🤦🏻♀️
WAY TOO MUCH WORK. ILL GO TO OUTBACK. STEAK HOUSE