Onion Rings

Dinner tonight was a breaded chicken breast and sauteed grape tomatoes. As another side, I decided to make onion rings. I hadn't made them in quite awhile, so when Ann of Thibeault's Table recently made them, and with such an easy recipe, I had to give them a try. They were the best onion rings I've ever had. Super light and crispy, even as they cooled. I will definitely make these again.

Onion Rings

1-1/2 cups buttermilk
1 sweet onion (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
2 cups unbleached all purpose flour
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

3 cups canola oil (for frying)

Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour and seasonings in another large bowl.

Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350F, about 2 minutes. Transfer onion rings to paper towels to drain. Can be kept warm on a sheet pan in a 350F. oven

Source: Adapted from Dlundin/Diana