You’ll be craving these crunchy rounds with your burgers and barbecue all summer long.
Hot Sauce-Marinated Onion Rings
Makes 4 servings
- 1 large sweet onion, cut into ½-inch-thick slices and separated into rings
- ½ cup plus 1 tablespoon hot sauce*, divided
- ¼ cup water
- 1 tablespoon apple cider vinegar
- Canola oil, for frying 1 cup seasoned bread crumbs
- ½ cup self-rising flour
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground red pepper
- ½ cup whole milk
- 1 large egg
- Hot sauce, to serve
- In a large resealable plastic bag, combine onion, ½ cup hot sauce, ¼ cup water, and vinegar. Seal bag, and gently toss to combine; refrigerate for at least 8 hours or overnight.
- Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- Drain onion. In a shallow dish, place bread crumbs. In a medium bowl, whisk together flour, paprika, salt, and red pepper; whisk in milk, egg, and remaining 1 tablespoon hot sauce until smooth. Dip onion rings in milk mixture, letting excess drip off. Dredge in bread crumbs, pressing to adhere. Place on a wire rack.
- Fry onion rings in batches, turning occasionally, until golden brown, about 2 minutes. (Adjust heat as needed to maintain 350°.) Remove onion rings using a slotted spoon, and let drain on paper towels. Serve immediately with hot sauce.
*We used Crystal Hot Sauce.