Tennessee Onions: The Tennessee Onions Recipe That’s Better Than Onion Rings
If you love crispy, golden fried onions but want something with a little more personality than the usual onion rings, Tennessee Onions might just become your new party trick. Tennessee Onions — yes, that’s the primary keyword — are thick-cut, battered, and fried to a sweet-and-savory perfection that makes picky eaters and busy weeknight cooks equally happy. As someone who cooks for family and friends most nights (hi, I’m Anna), I promise this recipe is easy enough for a weeknight, impressive enough for guests, and comforting enough to feel like a hug for your taste buds.
If you’re curious about a slightly different take on fried onions, check out this classic version over on FoodKechn: Tennessee Onions at FoodKechn — it’s a good jumping-off point if you want variations. But if you’re ready to dive in now, keep reading — I’ll walk you through everything step by step in a friendly, no-fuss way.
Why You’ll Love Tennessee Onions
- They’re thicker and juicier than skinny onion rings, so each bite has a tender, melt-in-your-mouth center.
- The batter is sturdy enough to stay on while frying but light enough to let the onion sing.
- Great for entertaining, game day, or a cozy night in when you want comfort food with a twist.
- Works with simple pantry ingredients and comes together quickly — perfect for busy moms or weeknight cooks.
Ingredients (Serves 4 as a side / snack)
- 3 large sweet onions (Vidalia or Walla Walla are ideal)
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal (optional for extra crunch)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/8 teaspoon cayenne pepper (optional; adds a little kick)
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 1 1/2 cups panko breadcrumbs (for extra crispiness)
- Vegetable oil or canola oil, for frying (about 2–3 inches in a deep skillet or Dutch oven)
- Optional finishing: sprinkle of flaky sea salt, chopped parsley, or a dash of sugar for a southern sweet touch
Quick Equipment Notes
- A heavy skillet or Dutch oven for steady frying heat
- Tongs or a slotted spoon for turning and lifting
- Paper towels or a wire rack for draining
Step-by-Step Directions
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Prep the onions: Peel the onions and cut them into 1/2- to 3/4-inch thick slices. Separate the slices into rings. For the best Tennessee Onions, keep a few of the larger outer rings intact — they make great showpieces.
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Make the dry mix: In a shallow bowl combine flour, cornmeal (if using), baking powder, salt, pepper, smoked paprika, and cayenne. Whisk so everything is evenly distributed.
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Make the wet mix: In a separate bowl whisk the eggs and buttermilk together until smooth.
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Prepare the panko: Put panko breadcrumbs in a third shallow bowl. If you like, add a pinch of salt and a little paprika for color.
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Dredge the onions: Working in batches, dredge onion rings first in the dry flour mixture (shake off excess), then dip into the buttermilk-egg mixture, and finally press into panko breadcrumbs so they’re fully coated. For an extra-thick crust, repeat the egg and panko step once more.
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Heat the oil: Pour oil into your skillet or Dutch oven to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with one small breadcrumb — it should sizzle and brown fairly quickly without burning.
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Fry in batches: Fry the coated onion rings in batches, being careful not to crowd the pan. Fry each batch 2–3 minutes per side, until deep golden brown and crisp. Use tongs to flip gently. Adjust heat as needed to keep oil between 325–350°F.
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Drain and season: Transfer fried Tennessee Onions to a paper towel-lined tray or wire rack. Sprinkle lightly with flaky salt and, if you like, a tiny dusting of sugar to play up the onions’ natural sweetness.
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Serve immediately: Tennessee Onions are best fresh and hot. Serve with dipping sauces such as ranch, spicy mayo, or a tangy vinegar-based slaw.
Cook’s Notes and Timing
- Prep time: 15–20 minutes. Frying time: 10–15 minutes. Total: about 30–40 minutes.
- Want to speed things up? Slice the onions ahead of time and keep them chilled. Do not coat until ready to fry, or the panko will get soggy.
- If you’re hosting, keep cooked rings loosely tented in a low oven (200°F) on a wire rack so they stay crisp while you finish the rest.
Tips for Perfect Tennessee Onions (Practical, not precious)
- Use sweet onions: They caramelize slightly as they fry and balance the savory batter beautifully.
- Panko is your friend: It gives an airy crunch that regular breadcrumbs can’t match.
- Don’t overcrowd the pan: Overcrowding drops the oil temperature and makes them greasy instead of crisp.
- Oil temp matters: Too cool and you’ll get soggy batter; too hot and the exterior will burn before the onion warms through. Aim for the mid-300s °F.
- For a gluten-free version: Use a 1:1 gluten-free flour blend and gluten-free panko.
- If you’re worried about splatter: Use a splatter screen or a deep pot and dry the onion rings briefly on paper towels before frying.
Why these are “better than onion rings” (and when they aren’t)
Look, if you’re loyal to thin, classic onion rings, I won’t try to convert you entirely. But Tennessee Onions give you a thicker bite — more onion in each mouthful — and that contrast between a tender center and a crunchy shell? Chef’s kiss. They’re also more forgiving for family members who complain their onion rings are “too thin” or “not onion-y enough.”
A short personal story
My sister Patricia and I started serving Tennessee Onions at a backyard get-together once when our regular appetizers ran out. Within minutes half the tray was gone and our neighbor asked for the recipe. Now it’s one of those dishes I make when I want to impress without fussing. It’s become our little signature: people show up asking for “the ones you make better than onion rings.”
Subheading: Simple Dips That Elevate Tennessee Onions
Try one (or all) of these quick dips:
- Classic ranch: store-bought or homemade; always a crowd-pleaser.
- Spicy mayo: 1/2 cup mayo + 1–2 teaspoons Sriracha + squeeze of lemon.
- Honey mustard: 3 tablespoons Dijon mustard + 2 tablespoons honey + 1 tablespoon mayo.
- Tangy slaw: shredded cabbage with apple cider vinegar, a little sugar, and salt — great if you want a fresher contrast.
Serving Suggestions and Pairings
Tennessee Onions are a great side to burgers, pulled pork, or fried chicken. For a full Southern-style spread, pair them with creamy coleslaw and cornbread. If you’re in the mood for a fun twist, serve them alongside bangers and mash — the caramelized onions pair beautifully. For inspiration and a hearty onion-gravy match, take a peek at this bangers & mash recipe: Bangers and Mash with Onion Gravy.
FAQs (Short and Honest)
Q: Can I bake Tennessee Onions instead of frying?
A: Yes. Spray the coated rings with oil and bake at 425°F for about 15–20 minutes, flipping once. They’ll be crispier if you use a convection setting, but frying still gives the best texture.
Q: How do I store leftovers?
A: Keep cooled onions in an airtight container in the fridge up to 2 days. Re-crisp in a 375°F oven for 8–10 minutes. Avoid microwaving — it makes them soggy.
Q: Can I use regular breadcrumbs instead of panko?
A: You can, but panko gives a lighter, flakier crunch. If you only have regular breadcrumbs, consider adding a touch of cornmeal for texture.
Q: What dips pair best with Tennessee Onions?
A: Ranch, spicy mayo, honey mustard, and tangy vinegar slaw are my top picks. Try mixing mayo with a splash of pickle juice for a quick zippy dip.
A note for busy cooks
If your weekdays are like mine — a blur of lunches packed, practices run, and emails squeezed in between — this recipe is forgiving. Prep the slices the night before and coat just before frying. Or make the batter, slice the onions, and pop everything into a labeled container in the fridge. When dinner time rolls around, you’ll look like you planned it all along.
A little humor
If your family teases you for making something “fancier” than usual, tell them you were inspired by a southern hush-hush recipe passed down through the ages (aka found during a late-night internet hunt). They’ll be impressed either way.
Frequently overlooked detail
Patricia swears by the tiny sugar dusting after frying — she says it makes the onions sing. I remain team savory, but I won’t stop you. Try a light dust and decide for yourself.
Serve it up
Arrange your Tennessee Onions on a platter with small bowls of dipping sauces. They’re great finger food for parties and make weeknight dinners feel festive. If you want to add greens, a little chopped parsley or thinly sliced scallions brightens things up.
Conclusion
Tennessee Onions are a brilliant, comforting upgrade to standard onion rings — thicker, juicier, and perfect for busy cooks who want big flavor with minimal fuss. For more variations and inspiration on this classic, see this well-loved version at The Kitchn: Tennessee Onions Recipe | The Kitchn, or check another take on the recipe that leans into the “better than onion rings” claim: Tennessee Onions (Better than Onion rings). Try the recipe tonight — your family will ask for it again.
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Tennessee Onions are a crispy, hearty upgrade to onion rings. Quick, easy, and delicious — perfect for busy cooks who want a crowd-pleaser. Try them tonight!
Tennessee Onions
Ingredients
Method
- Peel the onions and cut them into 1/2- to 3/4-inch thick slices. Separate the slices into rings. Keep a few of the larger outer rings intact.
- In a shallow bowl combine flour, cornmeal (if using), baking powder, salt, pepper, smoked paprika, and cayenne. Whisk to evenly distribute.
- In a separate bowl whisk the eggs and buttermilk together until smooth.
- Put panko breadcrumbs in a third shallow bowl. Optionally add a pinch of salt and a little paprika for color.
- Dredge the onion rings first in the dry flour mixture, shake off excess, then dip into the buttermilk-egg mixture, and finally press into panko breadcrumbs so they’re fully coated. For an extra-thick crust, repeat the egg and panko step once more.
- Pour oil into your skillet or Dutch oven to a depth of about 2–3 inches. Heat to 350°F (175°C). Test with a small breadcrumb.
- Fry the coated onion rings in batches for 2–3 minutes per side until deep golden brown and crisp. Use tongs to flip gently.
- Transfer fried Tennessee Onions to a paper towel-lined tray or wire rack. Sprinkle lightly with flaky salt and a tiny dusting of sugar if desired.
- Serve immediately with dipping sauces such as ranch, spicy mayo, or a tangy vinegar-based slaw.