Over the last decade, these crisp Kansas City Onion Rings have grown in popularity. Many fans swear that these are the best onion rings they’ve ever had. This recipe is my take on this Kansas City favorite.
Serve these Kansas City onion rings with a half slab of smoked ribs and a generous helping of baked beans for a delicious barbecue meal!
Keep in mind that this onion ring recipe produces a lot. If you are feeding a smaller group, I recommend cutting the recipe in half (use 2 large onions and 1 small).
This recipe calls for a 3 step coating process with a seasoned flour mixture, a liquid mixture, and a flour dredge. While this might seem daunting, the process is quite simple, and you’ll be pleased with the results!
Ingredients for Kansas City Onion Rings:
- Large sweet onions
- Oil (neutral-flavored)
- Flour
- Cornmeal
- Cornstarch
- Baking powder
- Kansas City Rub or your favorite bottled rub
- Salt
- Buttermilk
- Whole milk
How to Make Kansas City Onion Rings:
- Peel onions, cut them into rings (about the thickness of a pencil) and separate them.
- Place into a large bowl filled with cool water.
- Measure out the dredging flour portion and set it aside. Combine the liquid mixture and set aside. Do the same for the seasoned flour mixture. This is a 3 step coating process.
- Remove onions from water and place them onto a clean kitchen towel or a paper towel lined tray.
Dredging and Frying:
- Heat 3-3 1/2 ” of oil in a large skillet. If you have a deep fryer, follow the manufacturer’s instructions.
- Once the oil temperature reaches between 340-350 degrees F., it is time to start dredging and frying.
- Dip the onion rings into plain flour, then the liquid mixture, then into seasoned flour mixture.
- Carefully drop 4 or 5 onion rings into the oil and cook for 2-2 1/2 minutes, or until they are golden brown and crunchy. Scoop out with a large slotted spoon onto a paper towel lined tray.
- Season with salt. Repeat the dredging and frying process for the next several batches. Serve these Kansas City Style Onion Rings with my popular recipe for Comeback Sauce!
Storing Leftovers:
Store your leftover onion rings in an airtight container in the refrigerator for 3-4 days.
Reheat in a 350-degree oven for 10-15 minutes until they are hot to the touch and have crisped up.
Kansas City Onion Rings
Ingredients
- 5 large sweet onions, peeled and sliced into 1″ rings
- neutral flavored oil (vegetable recommended)
- for seasoned flour mixture:
- 2 1/2 cups flour
- 1 1/4 cup cornmeal
- 1 cup cornstarch
- 1/2 cup baking powder
- 3-4 tablespoons Kansas City Rub or your favorite bottled rub
- 1 teaspoon salt
- Dredge:
- 2 1/2 cups flour
- Liquid Mixture:
- 1 1/2 cups buttermilk
- 1 1/4 cups whole milk
Instructions
- Cut onions into rings and place into a large bowl filled with cool water.
- Scoop out plain flour and set aside. Combine the liquid mixture and set aside. Do the same for the seasoned flour mixture. This will be a 3 step dredging process.
- Remove onions from water and place onto a clean kitchen towel or a paper towel lined tray.
- Heat about 3- 3 1/2 ” of oil in a large skillet. If you have a deep fryer, follow manufacturer’s instructions. Once temperature of oil reaches between 340-350 degrees F., it is time to start dredging and frying.
- Dip onion rings into plain flour, then liquid mixture, then into seasoned flour mixture. Drop about 4 or 5 rings into the oil and cook for 2- 2 1/2 minutes, or until they are golden brown and crunchy. Scoop out with a large slotted spoon (or heat resistant spatula) onto a paper towel lined tray. Season with a little salt. Repeat process for the next several batches.
