Fried Onion Strings
Fried Onion Strings are the golden, crisp goodness soaked in seasoned buttermilk and coated in BBQ-spiced flour—this easy Southern-style recipe is the perfect topping or snack for any gathering.
You’ll love this recipe because…
These crispy onion strings are everything you want in a snack: crunchy, salty, tangy, and just a little smoky from the BBQ seasoning.
They’re quick to whip up, perfect for topping burgers or casseroles, and totally irresistible straight out of the fryer. I can’t wait to make these for my Green Bean Casserole!
Whether you’re hosting friends or just craving something indulgent, these onion strings will become your go-to crispy craving.
What are Fried Onion Strings?
Think of them as the love child between onion rings and crispy shallots.
These thinly sliced onions are soaked in seasoned buttermilk, tossed in flour, and fried to perfection—no batter, no fuss.
They’re delicate, ultra-crispy, and full of flavor.
Are they like French Fried Onions?
Not quite.
French fried onions (like the canned ones we put on green bean casserole) are usually ultra-thin and uniform.
These onion strings are homemade, heartier, and have a rustic, golden crunch that feels straight out of a Southern diner.
Think onion rings, but better!
Tips & Tricks
- Use a mandolin for even, super-thin slices. A sharp knife works too—just slice as thinly as possible. Please, PLEASE use the guard or a glove!
- Let the onions soak in the buttermilk for at least 15 minutes to tenderize and flavor them.
- Shake off excess buttermilk before flouring to avoid soggy strings.
- Don’t overcrowd the pan—fry in small batches for the crispiest results.
- Use grapeseed or peanut oil for high-heat frying without burning.
What to Serve With Fried Onion Strings
I made these for my BBQ Chicken Chopped Salad with Fried Onion Strings and BBQ Ranch and they were THE hit of the salad!
These crispy bites make the perfect:
- Topping for burgers, chili, or pulled pork sandwiches
- Crunchy garnish for mac & cheese, casseroles, or green bean casserole
- Standalone snack with ranch or BBQ dipping sauce
- Side dish to steaks or grilled chicken
Tools & Equipment
- Mandolin or sharp chef’s knife
- Guard Glove
- Large mixing bowl
- Tongs or slotted spoon — I am loving this new slotted skimmer!
- Paper towels
- Heavy-bottomed skillet or Dutch oven for frying
FAQ
Can I make these ahead of time?
They’re best fresh, but you can keep them warm in a 200°F oven on a baking sheet if you need to fry in batches. You can also reheat these at 350˚ using a wire rack over a half sheet pan. Give them about 6 minutes in the oven!
Can I use another type of onion?
Vidalia is ideal for its sweetness, but yellow or white onions work too!
Can I bake them instead of frying?
I do not recommend this! I’m sure there are plenty of tested recipes on the internet you can search for using the phrase “Baked Onion Strings.”
🧅 Fried Onion Strings Recipe
- Prep Time: 20
- Cook Time: 8
- Total Time: 28 minutes
- Yield: a lot!
- Category: side dish
- Method: frying
- Cuisine: southern
Description
Crispy, golden fried onion strings soaked in seasoned buttermilk and coated in BBQ-spiced flour—this easy Southern-style recipe is the perfect topping or snack for any gathering.
Ingredients
Ingredients:
-
1 large Vidalia onion, thinly sliced
-
2 cups buttermilk
-
1 tablespoon BBQ seasoning
-
2 cups self-rising flour
-
½ tablespoon BBQ seasoning (for flour)
-
Grapeseed oil for frying
-
Salt, for finishing
Instructions
Instructions:
-
Slice the Onion:
Use a mandolin (with the guard!) or a sharp knife to slice the onion thinly into a large bowl. -
Soak:
Pour in the buttermilk and 1 TBS BBQ seasoning. Using your hands, break apart the onions and mix them into the buttermilk. Let them soak for 15 minutes. -
Drain & Dredge:
After soaking, tip the bowl to drain off as much buttermilk as possible. Add the flour and ½ TBS BBQ seasoning to the bowl. Toss to coat all the onions—add more flour if needed. -
Fry:
Heat oil in a skillet over medium-high heat. Fry the onions in batches, being careful not to overcrowd the pan. Fry until golden brown, about 2–3 minutes per batch. -
Drain & Season:
Remove onion strings to a paper towel–lined plate and immediately sprinkle with salt.
