Restaurant Style Onion Rings

When I was little, I HATED onions. I wanted nothing to do with them… UNLESS it was onion rings. Don’t ask me why a deep fried onion was better than any other kind of onion. Oh wait, deep fried anything is always better :)

These onion rings are so easy to make and taste like you are eating at some expensive restaurant. My whole family enjoyed them and I know yours will too! The crispy outside is divine!

Restaurant Style Onion Rings from ...These are SO easy to make and taste like they come straight from a restaurant! #recipe #appetizer

5.0 from 1 reviews
Restaurant Style Onion Rings
These are SO easy to make and taste like they come straight from a restaurant!
Recipe type: Appetizer
  • 1 large onion, cut into ¼ inch slices
  • 1¼ cups flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 1 cup milk
  • ¾ cup panko bread crumbs
  • 1 quart oil for frying
  • salt for seasoning
  1. Heat oil to 350 degrees F.
  2. Separate the ¼ inch slices of onion into separate rings.
  3. In a small bowl, combine flour, baking powder and salt. Coat onion rings in the dry mixture completely and set aside.
  4. In a medium bowl, combine egg and milk and whisk until completely combined.
  5. Dip the flour-coated onion rings into egg-milk mixture and place on a wire rack to let excess egg-milk mixture drain.
  6. While onion rings drain, pour Panko bread crumbs into a shallow dish. Dip egg-milk coated onion rings into Panko bread crumbs until completely coated. Spoon crumbs over the top to cover as necessary.
  7. Place in hot oil and cook 1 to 1½ minutes on each side until it reaches a nice golden brown color. Flip them over to cook the other side.
  8. Place on a paper towel to let any excess oil drain off. Sprinkle each onion ring with a little salt.


(recipe from: AllRecipes)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: appetizer

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. BornInaZoo (Bonnie K.)

    I have ALWAYS and probably always will hate raw onions. Once they are cooked a little, I cannot get enough of them. Cannot wait to try this.

  2. Julia Menn

    This may be a totally stupid question, but do you NEED a deep fryer for this, or could you do it in a deep skillet on the stove top?? I adore onion rings, but ever since moving to NYC I haven't found a place that does them the way I like - thick onion inside, thin and crispy outside. Everywhere here does them with disgustingly thick doughy outsides, barely any onion on the inside, and it doesn't even taste like a proper onion ring SHOULD taste. I'd like to try this recipe, but don't have the space or money to invest in a deep fryer.

    1. DeAnn O

      Julia - When I've made onion rings from scratch, I've used a deep pan on my stove filled about half full of oil. I don't use a non-stick pan because they aren't made for that much heat. I have an electric stove and usually set the burner on med. (5) or medium high (7) NEVER on high because your oil could overheat. It works the same as a deep fryer, just keep a close eye on it and you shouldn't have a problem.

    2. Rachel

      I now use an electric frying pan instead of a deep fryer - you can set the temperature so it stays consistent and doesn't get too hot. It has deep sides, and you can put in however much oil you need, depending on what you are frying. Usually 1 inch is plenty with a little flip in between. I'm looking forward to trying this recipe.

  3. Gloria @ Simply Gloria

    These look DELISH! My boys (AND their friends) would absolutely love these! Thank you for sharing! (=

  4. carrian

    I'll admit, I don't love onion rings, however I cannot resist crunchy coatings and your's looks seriously amazing. Hope the vacay was amazing, friend!

  5. Annie @ Annie's Noms

    These look dreamy! I love, love, love onion, I add it to everything and onion rings are just amazing, your photo is beautiful, makes me want to reach into my screen! Have to make these asap! :D

  6. katie

    I've made homemade onion rings once and my house smelled HORRIBLE for days. They tasted great, but not enough to warrant the smell. Did you have that problem or a tip for a solution? Yours look so good, I'm actually, seriously contemplating trying them again.

  7. suzyhomemaker

    I just made onion rings the other day too! I was all excited. I was going to blog about them and take some good pictures. But what a mess. I was exhausted. My kitchen looked like my 16 month old cooked in it. I had to constantly watch the oil because it fluctuated so much. There was batter everywhere, flour everywhere, oil drippings on the stove, the floor, the sink.

    They tasted FANTASTIC, but I told my husband it would probably be more of like a once a year treat. :)

  8. Bettie

    Made these with your Homemade Corn Dogs with great success. My family loved them especially by 8 year old son. He said that they were amazing and that I should make them every week. They were very crispy and very well seasoned. Thank you for another great recipe.

  9. Rose

    Love your recipes. Do you think you can use the same batter for the latest craze " deep fried string beans"?

  10. Lize

    I made these onion rings tonight for my parents and me, and they were sooo delicious!! I had to make a second batch just to keep everyone happy. I did something a little bit different though, I left the onions in sprite for a while before coating them in all the stuff.. Don't know why but I think it made them taste sweeter. Anyway, well done on this recipe!

  11. Alicia Fligg

    Is there a difference in using milk vs. buttermilk?


  12. Vi

    Hi I was just wondering with this mixture if It could possibly work baking instead of deep frying? Or it wouldn't be the same texture??

  13. paula

    Had trouble with the panko crumbs sticking.

    1. Lyndze

      If you let anything you coat in this way sit for 10-15 minutes before you deep fry, the coating will stay on better. I bread pounded chicken breasts like this...amazing!

  14. natasha

    I tried this tonight and they are literally a panko breaded onion. Very disappointed considering I usually use a different recipe that actually requires a batter. These sucked. No flavor. Why I chose not to go with my usual recipe, I don't know. Thanks for ruining my dinner with your imagined cooking skills.

  15. BG White


    Hi Nikki,
    These are awesome, I've made them lots of times now - doing some shortly to go with a rack of ribs I have on the grill! I need to check out some more of your recipes!!!!