Copycat Dairy Queen Onion Rings

Serves/Makes: 2
Ready In: Less than 30 minutes

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (enough for your deep fryer)
Slice onions 1/2 inch thick, only use the larger rings.
In a large bowl combine buttermilk and water.
In another bowl combine the corn meal and cracker crumbs.
One at a time, take the rings and coat them with flour then with buttermilk, and then coat with corn meal mixture.
Drop into hot oil and fry until golden.
Drain on paper towels.



  1. Could someone please tell me what “half and half” is…

  2. Do the cracker crumbs get mixed with the flour or the corn meal, for the Dairy Queen Onion Rings?

  3. Half & half is coffee creamer.

    I would imagine you mix the corn meal and cracker crumbs together for the dipping after the buttermilk step.

  4. Dear Phyl,

    half and half is a dairy product. You will find it near the “creamers” and whipping cream in the dairy case. Comes in a “milk carton”

  5. half and half is in dairy section, its mixture of cream and milk

  6. This recipe is incomplete. What about the cracker crumbs? Are they combined with the flour, or with the corn meal? What’s the deal?

  7. sorry but i did’t like the recipe…..i followed it exactly, but the blend would not adhere, even though i dipped the onion rings in the milk, water base, first. so i dipped them in the milk blend and the flour blend, and then in the egg and in the flour blend again,…..too much …will try an oven baked recipe….


  9. I have this recipe – but it calls for combining buttermilk and water in one bowl, combine flour and cracker crumbs in another bowl, place cornmeal in separate dish.

    Dip onion rings in flour/cracker crumbs; dip in buttermilk/water mixture then coat with cornmeal.


    Merci Beaucoup!!!

    and the Recipes are C’est bon!!

  11. I cannot believe that so many people dont understand this recipe its so simple, I havent tried it yet but read it and its very straight fwd.

  12. Where do you see Half & Half in the recipe? I think you dredge them in flour first, then dip them in the buttermilk/water mixture, then in the crumb/corn meal mixture…dry, wet, dry, then fry.

    Hey! Let’s ask Alton Brown, the guy from Good Eats!

  13. It doesn’t say anything about Half and Half in the recipe. But I do agree, the rest of it is easy to understand. Dip them in just the flour first, then the buttermilk and water, then the flour and cornmeal mixture. How easy is that?

  14. One of the big things to make the onion rings hold together from the flour to the buttermilk to the crumbs/cornmeal was to do this step twice and place on wax paper and refrigerate for 24 hrs. (Sometimes a light amount of flour was dumped [mounded] onto the onion ring, lightly press the mounded flour, and then place the onion ring on the wax paper for regrigeration.) Then would pull them out, repeat the flour buttermilk crumbs step one more time before immediately placing them in the hot oil. Result would be a nice crust that held onto the onion that was visibly enjoyable as well as the eating of the onion ring.

  15. Hmmm, must have done something wrong – they turned out just as lacking in flavor as the real Dairy Queen onion rings? Or does that mean I did something right? :-)

  16. You are not reading the recipe! Read it again and then try making them!

  17. I remember making onion rings by the truckload (it seemed!) back when I was a DQ manager in the 70’s.
    There was no cornmeal in our recipe. We cut the buttermilk with water as a cost-saving measure, but if you are only doing small amounts at home I think they are slightly bettter if you use it straight. Immerse the rings in buttermilk (they can sit for a while – it doesn’t hurt) and then dredge them in flour. Let them rest for a few minutes, then dip in the milk again and then into the cracker meal. Let them rest a bit before cooking. (10 minutes or so, or they can be refrigerated, uncovered, for up to a day.) That’s it. Deep fry at about 375 degrees until done, and enjoy!

  18. i worked in a resturant that made “fresh” onion rings . we used about 800 lbs aweek. first we sliced them– then seprated them into rings– putting the rings in empty boxes– then into the walk-in refridge for at least 24 hours. them they were dipped- floured-breaded and portioned and back to the walk in until ordered and cooked

  19. sometimes you have to dip your product (onions) into cornstarch…getting a light dusting of it, then proceed with the other steps of dipping…..this is also common when doing corn dogs……

  20. I have a far better, far easier recipe than this. When I was in college, there was a “Dairy King” (knock-off of Dairy Queen) across the street from campus. They made the best onion rings I’ve ever had. She used Aunt Jemima pancake mix according to directions with Lawry’s Seasoned Salt mixed in. She put the onion rings in it to coat them, then straight into the fryer. Quick, easy, and delicious!

  21. I agree with the DQ Manager from the 70’s!
    I also breaded lots of OR at DQ back then and all we used was buttermilk, flour and cracker meal. Prepared exactly as she described.
    At home, I’ve always added salt, pepper and a little onion powder to my flour. Also lightly salted the rings as soon as they are lifted from the fryer.

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