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Crunch Onion Rings

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • for frying peanut oil
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 sleeve crushed soda crackers
  • 1 cup all purpose flour
  • 1 1/4 teaspoons divided salt
  • 1 teaspoon ground black chipotle chili pepper
  • 2 large cut into 1/4-inch thick slices and separated into rings onions
  • 1 (8 oz) container sour cream
  • 1/2 minced, plus 1/2 teaspoon adobo sauce from can chipotle pepper in adobo sauce
  • 1 tablespoon heavy whipping cream
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoons chili powder


In a deep-fryer or Dutch oven, heat 4 inches of peanut oil to 360 °F.

In a shallow dish, whisk together the buttermilk and egg until combined.

In a separate shallow dish, combine the crushed crackers, flour, salt divvied 1 teaspoon and chili pepper.

Dredge the onion slices into the buttermilk mixture, then in the cracker mixture. Fry, in batches, if necessary, for 2 to 3 minutes per batch. Remove from the oil, and drain on paper towels. Transfer to a serving platter and serve immediately with dipping sauce, if desired.

Chipotle Cream Dipping Sauce:

In a small bowl, combine all the ingredients; cover and refrigerate until using.

Yield: 1 1/4 cup