Over the last several years, these crispy Kansas City Onion Rings have grown in popularity. Many fans swear these are the best onion rings they’ve ever had, and we couldn’t agree more! They’re easy to make and the perfect snack or side dish for any occasion.
Serve these crunchy Kansas City onion rings with smoked ribs and a generous helping of baked beans for a delicious barbecue meal! They’re also perfect for pulled pork sandwiches, burgers, and smoked brisket.
Keep in mind that this recipe makes a lot of onion rings. If feeding a smaller group, we recommend cutting the recipe in half. Use 2 large onions and 1 small.
This recipe calls for a 3 step coating process that includes seasoned flour, a liquid mixture, and a dredge. While this might seem like a lot, the process is simple, and trust us; you’ll be pleased with the results!
Ingredients for Kansas City Onion Rings:
- Large sweet onions
- Oil (neutral-flavored like avocado, grapeseed, vegetable, or sunflower)
- Baking powder
- Kansas City Rub or your favorite bottled rub
- 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 the 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 345-350 degrees F., it is time to start dredging and frying.
- Dip the onion rings into plain flour, the liquid mixture, and the seasoned flour mixture.
- Carefully drop 4 or 5 onion rings into the oil and cook for 2-2 1/2 minutes or until 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!
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 and crisp.
Kansas City Onion Rings
- 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
- 2 1/2 cups flour
- Liquid Mixture:
- 1 1/2 cups buttermilk
- 1 1/4 cups whole milk
- 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.