Tangy buttermilk and crushed baked potato chips make a flavorful coating for these big sweet onion rings that brown into a beautifully crunchy shell in the oven.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
They were really good, but 20 minutes is too long. They burnt a bit and that changed the taste. I would only go 425 for 20 minutes.
Very easy, very tasty. Only took 15 minutes in a convection oven. The cayenne adds a nice kick, but i might decrease that next time to 1/4 tsp.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?