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!