🧅🔥 A big pile of crispy, crunchy onion rings is hard to beat. Sweet Vidalia onions soaked in a seasoned buttermilk marinade, coated in a perfectly crispy crust, and fried until golden brown — this is comfort food done right. And the real game changer? That creamy, tangy, spicy dipping sauce made with Blue Plate’s New Orleans Classic all-yolk mayo. The ultimate combo for the perfect bite every single time.

Crispy Vidalia Onion Rings with Spicy Creole Dipping Sauce

Ingredients

Onion Rings

• Large onions, preferably Vidalia
• 1 qt buttermilk
• 1/4 cup pickled pepper juice
• 1 tbsp hot sauce
• 2 tbsp Dijon mustard
• Boudreaux’s Lil Bit Better Creole Seasoning

Dry Mix

• 4 cups chicken fry
• 1 cup flour (optional for a lighter coating)
• Boudreaux’s Lil Bit Better Creole Seasoning
• Oil for frying
• Fresh parsley for garnish

Sauce

• 1 cup Blue Plate mayo
• 1/4 cup ketchup
• 2 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• Boudreaux’s Lil Bit Better Creole Seasoning, to taste
• 1 tbsp finely chopped parsley

Directions

1. In a large bowl, combine buttermilk, pickled pepper juice, hot sauce, Dijon mustard, and Creole seasoning to create the marinade.
2. Peel and slice onions to your desired thickness — thick-cut works best for extra crunch. Separate the rings and place them into the marinade. Let sit for at least 2 hours.
3. In another bowl, combine the chicken fry, flour, and additional Creole seasoning for the dry mix.
4. Prepare the dipping sauce by mixing together Blue Plate mayo, ketchup, Worcestershire sauce, onion powder, garlic powder, paprika, chili powder, parsley, and Creole seasoning. Refrigerate until ready to serve.
5. Heat frying oil to 350°F.
6. Remove onion rings from the marinade and shake off excess liquid.
7. Dredge the onion rings generously in the dry mix, making sure all sides are fully coated. Shake off any excess breading and carefully drop into the hot oil.
8. Fry until golden brown and crispy. Remove and drain on paper towels or a wire rack.

Stack them high, garnish with fresh parsley, and serve hot with the spicy Creole dipping sauce. 🔥