Photo of Southern-Style Onion Rings with Chili-Garlic Dipping Sauce by WW

Southern-Style Onion Rings with Chili-Garlic Dipping Sauce

Points® value
Total Time
4 hr 55 min
30 min
25 min
Soaking the onions in buttermilk helps to soften them a bit and tame their bite. A spiced cornmeal coating lends fabulous crunch.



2 large, sweet variety, cut into 1/2-inch-thick rings

1% low-fat buttermilk

½ cup(s), (you'll need 3 cups total buttermilk but about 2 1/2 cups are discarded)

Raw egg

2 large

Panko breadcrumbs

1 cup(s)

Whole-grain yellow cornmeal


Granulated garlic

½ tsp(s)

Kosher salt

½ tsp(s)


½ tsp(s)

Dried oregano

½ tsp(s)

Cayenne pepper

1 pinch(es)

Cooking spray

5 spray(s)

Reduced calorie mayonnaise

2 tbsp(s)


1 tbsp(s)

1% low-fat buttermilk

1 tbsp(s)

Asian garlic sauce

2 tsp(s)


  1. Place onion rings and buttermilk in a large zip-close plastic bag (or use a covered bowl); allow to soak in refrigerator 4 hours or up to overnight (do not separate into individual rings; you want thick rings).
  2. When ready to bake, preheat oven to 450°F. Place a silicone baking liner on each of two large baking sheets.
  3. Beat eggs in a small shallow bowl. Combine panko, cornmeal, garlic, salt, paprika and cayenne in another shallow bowl. Remove rings from buttermilk and dip one in egg. Next, dredge in cornmeal mixture; turn to coat and place in a single layer on prepared pan. Repeat with remaining ingredients; coat rings with cooking spray and bake for 15 minutes. Flip onion rings; bake until crispy, 10 minutes more.
  4. Meanwhile, whisk together mayonnaise, ketchup, 1 Tbsp buttermilk and Asian garlic sauce; serve with onion rings.
  5. Serving size: 4 large onion rings with 2 1/2 tsp sauce