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Recipe info
Category: Down Home & Delicious!
Rating: 5.00
Contributor: Love 2 Eat
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Vidalia Onion Rings
Makes 6 to 8 servings

For The Buttermilk Marinade:
1-3/4 quarts buttermilk
2 tablespoons Marv Spice
1-1/2 tablespoons onion powder
1-1/2 tablespoons garlic powder
3 Vidalia onions, cut into 1/4-inch-thick slices and separate into rings

For The Bread Crumb Mixture:
2 cups all-purpose flour
1 cup dried Japanese panko bread crumbs
2 tablespoons salt

For Frying:
2 cups vegetable oil

1. In a large bowl stir together the buttermilk, Marv Spice, onion powder, and garlic powder
2. Place the onion rings in the bowl and submerge to coat completely
3. In a shallow bowl or pie plate, combine the flour, bread crumbs, and salt
4. Using a slotted spoon, remove the onion rings from the marinade, letting the excess liquid run back into the bowl
5. Add 5 to 6 onion rings at a time to the bread crumb mixture and lightly coat both sides; shake off any excess
6. Return the onion rings to the buttermilk and repeat the procedure for a second coating
7. Meanwhile, in a 10 to 12-inch cast-iron skillet, heat the oil over medium-high heat until it registers 350F on a deep-fat thermometer (You can also test the heat by sprinkling a bit of cornmeal into the hot oil to see if it bubbles)
8. Using a large spoon, carefully add 5 to 6 onion rings to the skillet (Don't use your hands the coating tends to stick to your hands and it will come off And don't overcrowd the onion rings in the pan, or they won't cook properly)
9. Cook for about 1-1/2 minutes, then turn and cook about 1-1/2 minutes longer, or until the onion rings are evenly browned on both sides
10.Using a slotted spoon, transfer the cooked onion rings to several layers of paper towels to drain
11.Repeat the procedure with the remaining onion rings

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