The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

One-Skillet Garlicky Salmon & Green Beans 🌄 💤
Onion And Spinach Dip 🌄 💤 ⏳
Onion Rings 🌄 💤
Orange Blossom Champagne Punch 💤
Orange Bran Flax Muffins 🌄 💤 ⏳
Orange Bran Muffins 🌄 💤 ⏳
Orange Brazil Nut Bread 🌄 💤 ⏳
Orange Creamsicle® Lush 🌄 💤 ⏳
🖨 🖨
Onion Rings
Onion Rings
{Serving suggestion only*}
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Crispy, golden onion rings with the perfect crunch! This recipe creates restaurant-quality onion rings with a three-step breading process that guarantees a delightfully crunchy exterior while maintaining the sweet, tender onion inside. The overnight buttermilk soak infuses flavor and tenderizes the onions, while the panko breadcrumb coating provides that signature crackly texture. Serve these crispy delights with your favorite dipping sauce for an irresistible appetizer or side dish that will upstage even the main course. Perfect for game day, movie night, or alongside burgers! - Claude
No Jump Zone
Ingredients
7 oz white skin onions, peeled and sliced into 1/2" thick slices, and then broken into rings (200g)
 
Ingredients for the wet dredge:
2 cups buttermilk (500g)
1 1/4 cups water (300g)
2 1/2 tsp salt and pepper seasoning (12g)
2 tsp salt (10g)
2 tsp MSG (10g)

(continued in the next column ↗️)

1/4 tsp cayenne (1.5g)
1 tsp Tabasco (5g)
 
The dry dredges:
Plain flour (enough to coat rings)
Panko breadcrumbs (enough to coat rings)
Oil for deep frying
Directions
Peel your onions to remove the dry, tough papery skin.
Slice onions into 1/2" slices and break into rings.
Mix all of your ingredients for your wet dredge.
Place onions in wet dredge and allow to soak 8 hours, or overnight.
Once your onions are ready, drop them into the flour and toss them around to get them well coated.
They do not need to be 100% coated in flour.
Drop them briefly into the wet dredge again and then into the panko, tossing them well.
At this point, you could freeze them for later use.
 
Heat your oil to 340°F (170°C).
Do not put too many in at a time or the oil will cool down.
Once they are in, move them around a bit so they fry evenly and get to a dark golden brown, dark and crunchy, about 5 minutes or until you reach your desired color.
They should have a very bumpy texture, where you can see some of the flour and even the onion through the panko.
Drain on a wire rack.
Never drain fried foods on a towel as they will become soggy.
Season however you like and serve with your favorite dipping sauce.
Servings\Yield
Makes about 20-24 onion rings (serves 4)
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 340; Total Fat: 14g (Saturated Fat: 2g); Cholesterol: 8mg; Sodium: 890mg; Total Carbohydrates: 46g (Dietary Fiber: 3g, Sugars: 9g); Protein: 9g; Calories from Fat: 126 (37%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... For the best results, make sure your oil temperature stays consistent throughout the frying process. A digital thermometer is your best friend here. These onion rings freeze beautifully after breading but before frying - just spread them on a baking sheet to freeze individually, then transfer to a freezer bag for storage. You can fry them straight from frozen, just add an extra minute to the cooking time.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: onion, rings, appetizer, fried, panko, crunchy
🗂️ Categories: 🥨 Apps & Snacks, 🌽 Sides, 🧒 Foods Kids Love
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Onion Rings was added on May 14, 2025 and last updated on May 14, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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