Fried Onion Rings with Chili Sauce

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Recipe is excellent! I would dredge in flour then BEER (afterall, this is for a tailgate party then flour again!

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I did some tweaking to this recipe. So, first I cut my rings thicker, at least a a quarter inch. Then I soaked them in milk for a minute (I just used 1% but something else would work well, too then I tossed them in a zip bag of flour that I seasoned with salt and pepper, then fried them up, drained on a towel and seasoned with a little more salt. The key for crispy, not greasy or soggy onions is to do a tester onion to make sure your oil is hot enough (if you don't own a thermometer, like me and don't over crowd the pan! These turned out nice and crisp and very tasty. They have a very light batter, which I liked. I made my own barbecue mayo sauce to dip in (half mayo and half of your favorite bbq...satisfied the onion ring craving for sure!!

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I thought the recipe was great. I did soak my onions in buttermilk first to get the flour to stick. The chili sauce was very good as well.

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is a great easy recipe just wish there was a better way for the batter to stick

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I've never made fried onion rings before, so this was new for me. The sauce is good. The other reviewer's comment about the flour falling off is true- but the onion rings taste good anyway when they are dipped in the sauce!

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This recipe is good. Like on the show, these onion's are cut so thin that it should be called onion strings. I do recommend to soak the onions in milk before breading. When I put them in the flour and fried them, a lot of them didnt have much breading sticking and the oil was cooking the onions instead.. Also season the flour mixture well. The sauce was good but I wanted a more sweet and tangy sauce to go with them since they are so thin. So I added sweet chili sauce and it turned out nice and tangy. They cool off quickly, so hurry and eat them all up as soon as they come out! Very good!

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I didn't find them greasy at all. I find anything not cooked in lard is way less greasy. Paired with the sauce, was better than some I have eaten in restaurants.

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Too Greasy doing it with the vegetable oil. think would be better in a large batch using lard.