We often dismiss onion rings as a side or bar snack, but I’ve discovered a way to make them **extra** special by swapping out traditional flour for crushed cornflakes. The crunch is uncanny—like the first time I bit into a crispy shell that shatters with a burst of warm onion sweetness inside. This version transforms an old favorite into a more vibrant, snackable treat that sneaks into any gathering.

Sometimes the simplest upgrades turn ordinary into addictive. No fancy ingredients—just a bit of patience and a handful of crunch-laden cornflakes. These onion rings were born from an impulse to get more of that crisp sound, more of that juicy onion flavor, and still keep it quick and fuss-free. It’s about making comfort food a little bolder, a little more memorable.

These aren’t perfect perfection—they’re imperfectly delicious and kind of messy, but that’s what makes them irresistible. Whenever I fry up a batch, it’s like reclaiming a childhood snack, but with a twist. Hope you find your own little joy in the chaos of crackling onion rings on a lazy, crunchy afternoon.

Crispy Cornflake Onion Rings

These onion rings are coated with crushed cornflakes instead of traditional flour, resulting in an irresistibly crunchy exterior that shatters with each bite. The sweet, tender onion inside pairs perfectly with the crispy shell, making them a fun and bold snack or appetizer. They’re quick to prepare and boast a vibrant texture that’s sure to impress.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

2 large yellow onions peeled and sliced into rings
1 1/2 cups crushed cornflakes preferably lightly toasted
1 cup buttermilk for dipping
1 cup all-purpose flour for dredging
1 tsp paprika adds flavor and color
1/2 tsp salt for seasoning
1/4 tsp black pepper freshly ground, optional
2-3 cups vegetable oil for frying, enough to submerge rings

Equipment

Deep fryer or large pot
Slotted spoon

Method

Start by peeling and slicing the onions into thick rings, then set them aside.
In a shallow dish, combine the buttermilk with a pinch of salt to create your dipping mixture.
In a separate bowl, whisk together the flour, paprika, salt, and black pepper for the dredging station.
Place the crushed cornflakes in a third shallow dish, ready for coating.
Dip each onion ring into the seasoned flour, ensuring it’s evenly coated, then into the buttermilk, and finally dredge generously in the crushed cornflakes—pressing gently to adhere the crunch.
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot over medium-high heat until it reaches about 350°F (175°C), or until a drop of batter sizzles immediately.
Carefully lower the coated onion rings into the hot oil in batches, avoiding overcrowding. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.
Use a slotted spoon to transfer the fried onion rings onto a paper towel-lined plate, allowing excess oil to drain and the coating to set.
Repeat with remaining rings, maintaining the oil temperature for consistent crispiness.
Once all rings are fried and drained, serve them warm with your favorite dips for a perfectly crispy, sweet onion snack.

Notes

For an extra flavor boost, sprinkle a little paprika or seasoning salt on the finished rings. These are best enjoyed fresh for maximum crunch.

Making onion rings like this is a messy affair, but the payoff? Totally worth every greasy finger. When they’re hot, sizzling, and perfectly crispy, I just can’t keep from nibbling at the edges until there’s nothing left on the plate.

In the end, it’s these small, crunchy moments that turn an everyday snack into a tiny celebration. Pass them around, watch the smiles form, and get ready to make this recipe again—because once you get the hang of that crackle, it’s hard to go back to plain onion rings.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.