235

1.30k

Jump to Recipe Print Recipe

I learned to make crispy onion strings the Saturday my neighborhood potluck needed something crunchy and crowd-pleasing. Think whisper-thin rings that soak up tangy buttermilk, get dusted in a seasoned flour, and fry until golden-brown and impossibly light. This is the kind of snack that disappears fast — great as a burger topper, party finger food, or a salty side for casual dinners. If you like the idea of the same crunch but want a lower-oil option, try an air-fryer crispy fried onions variation to cut frying time and oil.

Why you’ll love this dish

Crispy onion strings are fast, cheap, and deliver big payoff for small effort. A few pantry staples (flour, spices, oil) and two large onions give you a snack that’s both familiar and addictive. They’re perfect for game day, topping steaks and salads, or turning ordinary sandwiches into something special.

“These onion strings vanished within minutes — the buttermilk soak gives them a tangy depth, and the thin fry makes them feel gourmet.” — a repeat reviewer from my backyard cookouts

Reasons to make them:

Speed: Active prep is short; soak time does the rest.
Texture: Ultra-thin slicing + hot oil = feather-light crisp.
Budget-friendly: Onions and pantry spices go a long way.
Crowd-pleasing: Kids and adults both love the crunch.

The cooking process explained

Before you start: the method is simply soak, dredge, and fry. Slice onions very thin, soak in buttermilk to soften and flavor them, toss in a seasoned flour to build a crunchy shell, then flash-fry in 375°F oil until golden. Work in batches so the oil temperature stays steady and the strings stay crispy.

What you’ll need

2 large onions, very thinly sliced (yellow or sweet onions work best)
2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar as a quick substitute)
2 cups all-purpose flour
2 teaspoons garlic powder (or garlic salt)
2 teaspoons Slap Ya Mama® seasoning (substitute: Creole or Cajun seasoning)
2 teaspoons paprika (smoked paprika for a deeper flavor)
2 teaspoons black pepper
1½–2 cups vegetable oil (enough for shallow frying in a skillet or pot)

Notes on ingredients:

Onions: the thinner the slice, the lighter and crispier the result. Use a mandoline if you have one for consistency.
Buttermilk: tenderizes and adds tang. If you’re dairy-free, use unsweetened plain yogurt thinned with a little water or a plant-based buttermilk alternative.
Seasoning swaps: feel free to tweak the Slap Ya Mama® with cayenne for heat or add 1 tsp salt if you prefer saltier coating.

Step-by-step instructions

Crispy onion strings served as a tasty snack or topping.

Slice the onions very thin and separate them into strings. Transfer to a gallon-sized resealable bag.
Pour the buttermilk into the bag with the onions, seal, and shake to coat. Refrigerate for 40–45 minutes to soften and flavor the slices.
In a second gallon-sized bag, add the flour, garlic powder, Slap Ya Mama® seasoning, paprika, and black pepper. Seal and shake to combine. Set this bag aside.
Heat oil to 375°F in a cast-iron skillet or heavy pot. Use a thermometer for accuracy — steady heat gives the crispiest result.
Working with half the onions at a time, remove them from the buttermilk with tongs and gently shake off excess liquid. Add those onions to the flour bag, seal, and shake until well coated.
Using tongs, lift the coated onion strings and gently place them into the hot oil. Don’t overcrowd the pan — fry in batches.
Fry until golden brown and crisp, stirring occasionally so strands separate and cook evenly (usually a minute or two per batch).
Remove with a slotted spoon and drain on paper towels. Repeat with remaining onions. Serve warm.

Best ways to enjoy it

Burger topper: pile a nest of onion strings on a cheeseburger for crunch and flavor contrast.
Dip platter: serve with chipotle mayo, ranch, or a tangy buttermilk dip.
Salad garnish: scatter on top of Caesar-style or wedge salads for texture.
Side dish: pair with steak, fried chicken, or grilled fish for a Southern-inspired plate.
For a lighter plating idea, use a small ramekin of dipping sauce in the center and arrange strings around it like fries.

You can also find an air-fryer approach for a lighter result if you prefer, see this air-fryer method for inspiration.

Storage and reheating tips

Short-term: Store leftover onion strings in an airtight container in the refrigerator for up to 2 days. They’ll lose some crispness.
Reheating: To restore crunch, reheat on a baking sheet in a 375°F oven or an air fryer at 350°F for 3–6 minutes until crisp. Avoid microwaving; it makes them soggy.
Freezing: Not ideal — frying produces a texture that doesn’t freeze/reheat well. If you must, flash-fry, freeze in a single layer on a sheet, then transfer to a freezer bag; re-crisp in a hot oven or air fryer, though texture will be compromised.
Food safety: don’t leave cooked onion strings at room temperature for more than 2 hours.

Pro chef tips

Use a thermometer: keep oil near 375°F. If the oil drops too low, the coating soaks up oil; if too hot, the outside burns before the inside is done.
Thin, consistent slices: a mandoline or sharp knife yields uniform strings for even frying.
Shake, don’t clump: when tossing in the flour bag, don’t overpack it; you want light, separated strings, not clumps.
Work fast in batches: removing and frying half the onions at a time keeps the oil temperature stable.
Season after frying: a light finishing sprinkle of salt (or seasoned salt) right after frying enhances flavor without making the coating soggy.

I also recommend trying a few adjustments from this air fryer guide to compare textures and oil usage.

Creative twists

Spicy: add 1 tsp cayenne or chili powder to the flour for heat.
Herby: mix in 1 tbsp dried herbs (thyme or oregano) for a savory twist.
Panko crunch: replace half the flour with panko crumbs for an extra-crispy, coarser texture.
Gluten-free: use 1:1 gluten-free flour blend and test oil temp — gluten-free coatings brown faster.
Vegan: use plant-based buttermilk and neutral oil; adjust seasoning to taste.

Common questions

Q: How long do these take to make from start to finish?
A: Active hands-on time is about 20–30 minutes (slicing, dredging, frying). Add 40–45 minutes for the buttermilk soak, so count about an hour total.

Q: Can I skip the buttermilk soak?
A: You can, but the soak helps tenderize the onions and helps the coating adhere. A quick 15–20 minute soak in plain milk is better than nothing.

Q: Is Slap Ya Mama® seasoning necessary?
A: No — it adds a distinct Creole flavor, but any Cajun/Creole blend or a mix of paprika, onion powder, and cayenne will work.

Q: Can I make these in an air fryer?
A: Yes — coat the onions lightly with oil and arrange in a single layer if possible; cook at 375°F and monitor closely. For more tips, see the air-fryer guide linked above.

Q: How do I keep them from getting greasy?
A: Maintain correct oil temperature (375°F) and avoid overcrowding. Drain on paper towels and season after frying.

Conclusion

If you want more recipe ideas or alternative techniques, check out this roundup for a classic take on Easy Crispy Onion Strings – The Recipe Critic, a method with personality at Homemade Fried Onion Strings – Jess Pryles, and a thin, ultra-crisp approach at Thin and Crispy Fried Onion Strings – Crumb-Snatched.