If you’re anything like me, pasta is your love language—and this creamy Gorgonzola steak pasta speaks straight to the heart.
Between the tender seared steak, the dreamy gorgonzola cheese sauce, and the al dente pasta that soaks up every bite of flavor, this dish brings pure comfort and elegance to the dinner table.
It feels like something you’d order at a cozy upscale bistro—but it’s totally doable in your own kitchen.
Why You’ll Love This Recipe
Ultra-crispy texture thanks to Panko breadcrumbs
Real buttermilk batter adds tang and keeps the coating light
Perfectly seasoned with paprika and garlic powder
Golden fried and impossible to stop eating
A fantastic party snack, side dish, or burger companion
Ingredient Highlights
Yellow onions – Sweet and perfect for frying, especially when cut into thick rings
All-purpose flour – Creates the foundation for the dredging and batter
Buttermilk – Adds tang and makes the batter extra tender
Egg – Helps bind the batter to the onions
Panko breadcrumbs – Gives that unbeatable light and crispy coating
Spices – Garlic powder, paprika, salt, and pepper enhance every bite
Baking powder – Helps the batter puff slightly
Vegetable or peanut oil – High smoke point for clean, crisp frying
Pro Tips Before You Start
Slice onions uniformly (1/3-inch thick) so they cook evenly
Make sure oil stays close to 365°F for best crisping
Don’t overcrowd the pot—fry in small batches
Let battered rings rest briefly before frying for better adhesion
Use paper towels or a wire rack for draining to keep rings crunchy
How to Make Crispy Buttermilk Onion Rings
Step 1: Heat the Oil
Pour your oil into a heavy pot or Dutch oven, filling to about 2–3 inches deep.
Heat over medium to 365°F, using a thermometer to monitor.
Step 2: Mix the Dry Coating
In a shallow dish, whisk together the flour, salt, pepper, garlic powder, paprika, and baking powder.
Step 3: Dredge the Onion Rings
Separate the sliced onion into rings.
Dip 2–3 rings at a time into the flour mixture, shaking off excess, and place them on a baking sheet.
Save any leftover flour mixture.
Step 4: Prepare the Batter
Whisk the buttermilk and egg together in a measuring cup.
Pour this into the remaining flour mixture and whisk until it forms a pancake-like batter.
Adjust with a little more flour or buttermilk if needed.
Step 5: Coat in Panko
Pour Panko breadcrumbs into a shallow bowl.
Dip the dredged onion rings into the buttermilk batter, letting excess drip off, then press into the Panko to coat both sides thoroughly.
Step 6: Fry in Batches
Working in batches of 8–10 rings, carefully lower them into the hot oil.
Fry for 20–30 seconds per side, or until deep golden brown. Flip halfway through.
Step 7: Drain and Repeat
Remove onion rings with a slotted spoon and transfer to a paper towel-lined tray.
Repeat with remaining rings, ensuring oil returns to 365°F between batches.
Step 8: Serve
Serve hot with ketchup, ranch, or your favorite fry sauce.
What to Serve Them With
Classic cheeseburgers or BBQ sandwiches
Grilled chicken wraps for a crispy side
Loaded on top of steak or chili dogs
Homemade aioli or sriracha mayo for dipping
As a fun party snack with a variety of sauces
Variations & Substitutions
Swap yellow onions for sweet Vidalia or red onions
Add a pinch of cayenne or chili powder to the flour for heat
Use gluten-free flour and breadcrumbs for a GF version
Try a beer batter instead of buttermilk for deeper flavor
Mix Parmesan into the Panko for extra savory crunch
Storage & Leftovers
Best served fresh and hot right after frying
To store, place cooled onion rings in an airtight container (fridge, up to 2 days)
Reheat in a 400°F oven or air fryer until crispy (5–8 minutes)
Not freezer-friendly after frying, but you can freeze battered raw rings
FAQs
What’s the secret to crispy onion rings?
A three-step breading process—flour, batter, and Panko—plus frying at the right temperature (365°F).
Can I bake these instead of frying?
You can, but they won’t be quite as crispy.
Bake at 425°F on a wire rack until golden, about 15–18 minutes.
Do I need to soak the onions first?
Not for this recipe, but soaking in cold water for 30 minutes can make the onions milder and help with texture.
Can I use store-bought batter mix?
Yes, but the homemade version here is much more flavorful and crispy.
Is peanut oil better than vegetable oil?
Peanut oil has a higher smoke point and neutral flavor, but both work well for deep frying.
How do I know when the oil is ready?
Use a thermometer. If you don’t have one, drop in a breadcrumb—it should sizzle immediately.
What’s the best dip for onion rings?
Ketchup is classic, but try chipotle mayo, ranch, or fry sauce for extra flavor.
Final Thoughts
These crispy buttermilk onion rings have become a go-to side dish in my kitchen whenever we’re grilling burgers or just craving something crunchy and satisfying.
The batter clings beautifully to every ring, and the Panko breadcrumb finish guarantees a loud, satisfying crunch in every bite.
You won’t go back to frozen onion rings after trying these homemade ones!
