Ingredients
Boom Boom Sauce
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon sriracha
- Kosher salt and cracked black pepper to taste
Onion Rings
- 3 large sweet onions
- 2 cups flour
- ¼ cup cornstarch
- 2 cups buttermilk
- ¼ cup hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups panko breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare Boom Boom Sauce: In a small bowl, combine mayonnaise, ketchup, sweet chili sauce, onion powder, garlic powder, sriracha, salt, and cracked black pepper. Whisk thoroughly until the mixture is smooth and all ingredients are well blended. Adjust seasoning to taste. Store the sauce in an airtight container in the refrigerator until ready to use.
- Prepare Onion Rings: Slice off the ends of the onions, peel off the membrane, and cut each onion into thirds. Separate the onion pieces into individual rings. In a medium bowl, whisk together buttermilk and hot sauce to create a soaking mixture.
- Soak Onion Rings: Add the separated onion rings to the buttermilk and hot sauce mixture, ensuring they are fully coated. Allow the rings to soak for one hour to tenderize and add flavor.
- Make Dredging Mixture: In another bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper to create the dry dredging mixture.
- Set Up Coating Station: Place panko breadcrumbs in a shallow dish. Remove the soaked onion rings one at a time from the buttermilk mixture, shaking off excess liquid. Dredge each ring in the flour mixture first, then dip back into the buttermilk mixture, and finally coat evenly with panko breadcrumbs. Repeat for all rings.
- Fry Onion Rings: Heat oil in a large pot to 350-375°F (175-190°C). Fry a few onion rings at a time without overcrowding to maintain the oil temperature. Cook for 5-8 minutes or until the onion rings are golden brown and crispy.
- Drain and Serve: Remove fried onion rings with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with Boom Boom Sauce for dipping.
Notes
- Ensure the oil temperature stays within 350-375°F during frying for crispiness and to avoid sogginess.
- For extra crispiness, do not skip the double dredging (flour and panko) steps.
- Adjust the amount of sriracha and hot sauce to control the spice level according to your preference.
- Store leftover Boom Boom Sauce covered in the refrigerator for up to one week.
- Use sweet onions such as Vidalia or Walla Walla for a milder, sweeter flavor.
- Make sure to separate the onion rings completely for an even fry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
