Over the years, these large, crisp onion rings have grown in popularity. Many fans swear that these are the best onion rings in the country. This recipe is my take on Kansas City onion rings. Serve along with a half slab of ribs and a generous helping of beans for a delicious barbecue meal.
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.