Crispy Burger King-Style Onion Rings with Zippy Dip

Why You’ll Love This Recipe

• True fast-food style: a tender minced-onion interior with a shatteringly crisp, seasoned crumb.
• Make-ahead friendly: form and bread the rings, then fry from frozen when cravings hit.
• Pantry-driven: uses everyday flour, breadcrumbs, and spices—no specialty ingredients.
• Balanced dip: sweet, tangy, and slightly hot zesty sauce that mirrors your favorite drive-thru version.

Grocery List

• Produce: 2 large sweet onions, 1 lemon (optional for sauce)
• Dairy: Eggs (3 large whites total)
• Pantry: All-purpose flour, cornstarch, fine dry breadcrumbs, fine yellow cornmeal, dehydrated minced onion, mayonnaise, ketchup, prepared horseradish, yellow mustard, white vinegar, Worcestershire sauce, paprika, turmeric, onion powder, garlic powder, white pepper, black pepper, cayenne, sugar, kosher salt, neutral frying oil

Full Ingredients

Minced Onion Ring Base

• 2 large sweet onions (about 680 g), peeled and roughly chopped
• 1 tsp kosher salt, divided (1/2 tsp to sweat onions, 1/2 tsp for batter)
• 3/4 cup (90 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 1 tsp baking powder
• 1 tbsp (12 g) sugar
• 1 tbsp dehydrated minced onion
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp white pepper
• 1 large egg white (about 30 g)
• 1/4–1/3 cup (60–80 ml) ice-cold water, as needed for a thick paste

Seasoned Crumb Coating

• 2 cups (200 g) fine dry breadcrumbs (not panko)
• 1/2 cup (60 g) fine yellow cornmeal
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp sugar

Dredging Station

• 1/3 cup (40 g) all-purpose flour, for dusting
• 2 large egg whites, whisked with 2 tbsp (30 ml) water

For Frying

• Neutral oil (canola, peanut, or vegetable), about 2 quarts (1.9 L)

Zippy Dipping Sauce (BK-Inspired)

• 1/2 cup (120 g) mayonnaise
• 2 tbsp (30 g) ketchup
• 1 1/2 tbsp (22 g) prepared horseradish
• 2 tsp (10 g) yellow mustard
• 1 tsp (5 ml) white vinegar
• 1/2 tsp (2 ml) Worcestershire sauce
• 1 tsp (5 ml) lemon juice (optional but bright)
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1 tsp (4 g) sugar
• Pinch kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Mince, salt, and drain the onions

Add the chopped onions to a food processor and pulse in short bursts until very finely minced (no large pieces; think salsa texture). Transfer to a bowl, sprinkle with 1/2 teaspoon kosher salt, toss, and let sit 10 minutes to draw out moisture. Scoop into a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible. The drier the mince, the better the interior texture and adhesion later.

Step 2: Make the onion batter

In a large bowl, whisk the flour, cornstarch, baking powder, sugar, dehydrated minced onion, onion powder, garlic powder, and white pepper together with the remaining 1/2 teaspoon kosher salt. Stir in the drained onion, the egg white, and 1/4 cup cold water. Add up to 1 additional tablespoon water if needed to reach a thick, scoopable paste that holds its shape (not runny).

Step 3: Form a slab and chill until firm

Line a quarter-sheet pan (9×13 inches) with parchment. Spoon the onion batter onto the pan and spread it to an even 3/8-inch (1 cm) thickness using an offset spatula. Cover and place in the freezer for 30–45 minutes, or refrigerate for 2 hours, until firm enough to cut cleanly but not rock-solid.

Step 4: Punch or shape the rings

Use a 2-inch round cutter to punch out disks, then use a 1-inch cutter to remove the centers, forming rings. If you lack cutters, slice the slab into 2-inch squares and cut centers with a bottle cap, or roll short “ropes” of chilled batter and connect ends into rings on parchment. Keep the shaped rings on a parchment-lined tray in the freezer while you set up coating—cold rings bread best.

Step 5: Coat in seasoned crumb

Combine all seasoned crumb ingredients in a shallow dish. Set up three stations: dusting flour, egg-white wash, and seasoned crumbs. Working with a few cold rings at a time, dust lightly in flour, dip quickly in egg-white wash (let excess drip), then press into the seasoned crumbs to coat thoroughly. For a thicker crust, let sit 5 minutes and repeat egg wash and crumbs. Return breaded rings to the tray and refrigerate or freeze 10 minutes to set.

Step 6: Fry to a uniform bronze

Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 6–8 rings per batch for 2–3 minutes, turning once, until a deep, even bronze. Maintain oil between 325–350°F; adjust heat as needed. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt. Keep finished rings warm in a 200°F (95°C) oven while you finish the rest.

Step 7: Mix the zippy dipping sauce and serve

Stir all sauce ingredients in a small bowl until smooth. Let sit 15 minutes to bloom. Serve onion rings hot with the sauce for dunking and enjoy that layered sweet-savory crunch.

Pro Tips

• Squeeze the onions very dry. Less moisture means better binding and a more authentic, tender interior.
• Keep everything cold. Chilled rings hold their shape, crumb better, and fry more evenly.
• Use fine crumbs. Pulse breadcrumbs briefly in a processor for ultra-fine texture that mimics fast-food crust.
• Color cues. A little sugar and turmeric in the crumb promote that deep bronze color without overcooking.
• Batch smart. Fry in small batches and let the oil recover between rounds for consistently crisp results.

Variations

• Spicy Rings: Add 1/2–1 tsp cayenne to the crumb and a few dashes of hot sauce to the egg-white wash.
• Gluten-Free: Use rice flour in the batter and certified GF breadcrumbs or crushed GF cornflakes for the coating.
• Air Fryer: Spray breaded frozen rings lightly with oil. Air fry at 375°F (190°C) for 9–12 minutes, flipping halfway, until crisp and bronzed.

Storage & Make-Ahead

To make ahead, bread the rings and freeze in a single layer until solid, then transfer to a zip-top bag for up to 1 month. Fry from frozen at 350°F (175°C) for 3–4 minutes. Leftover cooked rings re-crisp best in a 400°F (205°C) oven or 375°F (190°C) air fryer for 6–8 minutes. Sauce keeps 5 days refrigerated.

Nutrition (per serving)

Approximate per 1/6 of recipe with sauce: 560 calories; 30 g fat; 62 g carbohydrates; 7 g protein; 2 g fiber; 980 mg sodium. Values will vary with oil absorption and exact crumb thickness.