- 2 medium onions, cut into 1/4-1/2 inch rings
- 1 cup all purpose flour
- 1 cup milk
- 1 egg
- 1 cup breadcrumbs
- 2 tablespoons cornmeal
- 1/ 3 garlic salt
- 1 quart or vegetable oil canola oil
Build your dredging station. In one bowl, add your flour. In the second bowl, whisk your egg and milk together until combined. In your third bowl, combine your breadcrumbs, cornmeal and garlic salt. Stir until evenly distributed. Set aside.
In a dutch oven or deep pan, preheat up your oil to 365ºF. Set up a rack to lay your onion rings on after they are done. This will keep them crispy all the way around.
Dredge your onion rings in the egg mixture. Dip your onion in the flour and cover the entire ring. Make sure to shake off the excess flour otherwise it will create a bubble. Then dip your floured onion ring into the your milk/egg mixture, making sure the entire ring is submerged. Let the milk/egg mixture drip off and then cover your onion ring with the breadcrumb mixture, making sure to coat the entire onion.
Repeat will all of your onion rings making sure they are all dredged before pan-frying them. The pan-frying will go quickly so you want to have all of your onion rings ready to go.
Once your oil heats to 365ºF carefully drop in 3-4 onion rings at a time. It will take about 3 minutes to cook, make sure to flip about 2 minutes in. Let the oil come back up to 365ºF between each batch.
Take them out and rest on the rack. While they are still hot, fresh out of the oil sprinkle salt on top.