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Barbecue Buttermilk Onion Rings

October 18, 2010 by Joy the Baker 188 Comments

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Onions Rings make me want to drink Vanilla Milk Shakes.

Vanilla Milk Shakes make me want to eat Cheeseburgers.

Cheeseburgers make me want to eat French Fries.

French Fries make me want to drink a Coke.

Lord have mercy.  What have I gotten myself into?

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Have you ever made onion rings before?

Nothing but trouble.

I coated these in barbecue and hot sauce then drowned the whole mix in buttermilk.

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Do you have one of these fry thermometers?

Don’t think they’re only for fancy kitchen cooking.  This piece of metal is the key to french fries, doughnuts and onion rings… and it’s fourteen bucks.

Do this.

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Fried.

If you’re wondering if you should feel guilty about this… not just yet.

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But now?

Dipped in a barbecue sour cream dip with chives…  yes.  Feel guilty.  I do.

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Ps.  This is a picture of a kitten on a bed.

More specifically it’s a picture of my kitten on my bed.

Yes, I’m showing off.  The kitten.  Not the bed.

Pps.  Call your Dad.  I have to call mine… you should call yours too.

Barbecue Buttermilk Onion Rings

adapted from The Sophisticated Gourmet

makes about 24 onion rings

Print this Recipe!

2 tablespoons barbecue sauce

1 tablespoon hot suace

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 large sweet yellow onion

2 cups buttermilk

2 cups all-purpose flour

2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

1 quart (i know it seems like a lot) vegetable, canola or peanut oil for frying

For the Dipping Sauce:

1/2 cup sour cream

3 tablespoons buttermilk

2 tablespoons barbecue sauce

1 teaspoon hot sauce

two pinches salt

2 tablespoons fresh chives, slices tiny

Cut of the bottom and top end of the onion.  Remove the skin and slice onion into rings as thick as you like.  Separate the rings and place in a large bowl.  Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated.  Top with buttermilk and submerge all of the rings.  Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt.  Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches.  Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture.  Carefully place in the fry oil once it reaches 360 degrees F.  Let cook for a minute and a half before flipping.  Each batch will take about three minutes.  Once golden brown, remove from the oil and place on the paper towels.  Let rest in the warm oven while you fry the rest of the batches.  Note!  Be sure to let the fry oil return to 360 degrees F before frying the second, third and forth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

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Categories: Buttermilk, Recipes, Savory, Snacks

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Reader Interactions

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  1. Kammie @ Sensual Appeal

    March 26, 2012 at 8:46 am

    Ohh this says nothing but trouble. Delicious trouble, that is.

    Reply
  2. Erica

    November 12, 2011 at 3:41 pm

    Joy I’ve been dying to make this recipe for weeks and I finally remembered to pick up some buttermilk. They came out even better than I had hoped, thank you!! PS love your podcast!

    Reply
  3. shutterbug

    September 30, 2011 at 12:42 pm

    LOL! I feel the same way about onions rings! This recipe looks so yummy! I will have to give it a try one of these days. :D

    Reply
  4. lisa

    September 28, 2011 at 7:09 am

    we fried onions last weekend! same method, no bbq sauce. (i used my fingers instead of tongs) gone in an instant! worth every bit of effort required.

    Reply
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Trackbacks

  1. 35 Best BBQ Recipes - RedShed says:
    July 10, 2015 at 4:45 am

    […] 28) https://joythebaker.com/2010/10/barbecue-buttermilk-onion-rings/ […]

    Reply
  2. Fry Soiree - City in a Jar says:
    February 25, 2015 at 2:48 pm

    […] sauces were: Roasted Red Pepper Ketchup, Sriracha Aioli (Sriracha + mayonnaise), Buttermilk & BBQ, Buttermilk & Bleu Cheese, & a Sweet Chili […]

    Reply
  3. Buttermilk Barbecue Onion Rings | BroEats says:
    August 10, 2013 at 8:43 pm

    […] Onion Rings? I mean they’re crunchy, greasy, and you can dip them in your favorite sauce. Joy The Baker has put together ones that are sure to […]

    Reply
  4. Fry Soiree « City In A Jar says:
    October 3, 2012 at 6:18 am

    […] sauces were: Roasted Red Pepper Ketchup, Sriracha Aioli (Sriracha + mayonnaise), Buttermilk & BBQ, Buttermilk & Bleu Cheese, & a Sweet Chili […]

    Reply
  5. Spinach, today! — Joy the Baker says:
    March 25, 2012 at 11:27 pm

    […] Barbecue Buttermilk Onion Rings with red wine for dinner.  Totally not spinach, but a girl has got to […]

    Reply
  6. Finally « a glass of milk says:
    February 8, 2012 at 6:50 pm

    […] They’ve been a nagging thought in the back of my head since Joy first posted them in October, 2010. […]

    Reply
  7. WTF? « The MBs says:
    December 5, 2011 at 2:02 pm

    […] is copy and paste! Strawberry Goat Cheese Bruscheta Crispy Cheddar Chicken Coconut Chicken/Shrimp BBQ Onion Rings Chocolate Sable Cookies You’re welcome! Like this:LikeBe the first to like this post. […]

    Reply
  8. What Are You Doing Now? - CurlTalk says:
    October 4, 2011 at 3:46 pm

    […] Why, yes! You can! Check these out: Barbecue Buttermilk Onion Rings !!!!! __________________ 4a fade with the deep waves My personal VLOG […]

    Reply
  9. Barbecue Onion Rings: baked and fried — Joy the Baker says:
    September 30, 2011 at 12:01 am

    […] Fried Barbecue Buttermilk Onion Rings will make you a hero!  You’ll need a fry thermometer and a good amount of oil.  They’re hot and crisp and totally worth the frying effort. […]

    Reply

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