Easy Crispy Onion Strings - The Recipe Critic (2024)

FAQs

Why are my crispy onions not crispy? ›

For onion crisps, you need to deep fry in plenty of oil, as the comments suggest. You should take care that your onion slices of pieces are the same size. Deep fry until golden, then remove from oil and drain well. You should be able to crisp onions in a few minutes.

Don't skip the frying thermometer though—it's important to make sure you're frying at the right temperature so your onion rings come out crispy, crunchy, and delicious. If the oil isn't hot enough, your onion rings can turn out soggy; too hot, and the oil can start to smoke.

Cornstarch provides a textured surface around the onion ring which allows it to grip and hold on to the batter so that it doesn't slide right off. If also prevents gluten from developing, which yields crispier results.

Crisp fried onions

Crispy deep fried onions are called "French fried onions" in Southern cooking of the United States. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish green bean casserole.

The first is to make sure that you aren't overcrowding the pan when frying the onion. A second reason would be that the oil is too low in temperature which results in soggy onions. Also, make sure to drain the fried rings on a paper towel to soak up any residual oil and then onto a plate.

It was as she explained to me, to cook off the bitterness. I think all it did was soften them quickly before the sugars started to caramelize. As far as I know, there is no way to “plump” onions. But indeed sautéing onions in water gets them soft and clear with less shrinkage compared to sautéing in a fat.

Soaking the onions helps dilute their sulfur content, taking away that pungent, raw bite and leaving you with a pleasant, milder onion that still has some snap to it. Cuisine At Home also recommends maintaining ultimate crispiness by double-dipping the onions in buttermilk and seasoned flour.

To soften them up, you can add a little hot water to them while they are cooking. Once they are soft, if you want to let them cook longer for a caramelized taste, you turn the heat up a little more until they are golden brown and remove them.

A trick for getting your breading to stick better and not fall off as much when frying is to cover the breaded onion rings with a damp paper towel for 10-15 minutes after breading while the oil heats up. This helps it get a little bit tacky and stick better so less of it falls off in the hot oil.

Step 1: Pat the chicken dry

It sounds counterintuitive, but a dry surface will help the flour adhere evenly to the chicken. Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere.

Why does my breading fall off after frying? ›

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

It's worth noting that, in most cases, McDonald's uses rehydrated onions on its burgers. The exception to the rule is that it will use freshly sliced onions for its Quarter Pounders. Dehydrated onions come to McDonald's locations in a package.

French's® Crispy Fried Onions are America's #1 brand of crispy onions. In everything we do, from sourcing the finest ingredients to maintaining our time-honored recipes, McCormick has been committed to excellence and to enhancing the dining experience for more than 100 years.

To get the best balance and taste profile, we use a couple of types of onions. Quarter Pounders get a diced white onion, while red onion and caramelised onion feature in our Gourmet Creations burgers. For the Big Mac and cheeseburger we use dehydrated onion that is mixed with pure New Zealand water.

To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.

Keep storage onions in a cool, dark, and dry place. Moisture and light lead to mold (ew) and sprouting (annoying, though not a deal-breaker), so stow your storage onions (red, yellow, and white as well as shallots and the diminutive pearl and cippoline) in a dry, well-ventilated basket, bin, or large bowl.