-
1
Line a large baking sheet with parchment paper.
-
2
Set aside 2 additional sheets of parchment.
-
3
Combine the flour and 1 teaspoon of the salt in a wide, shallow dish; set aside.
-
4
Combine the eggs and milk in another shallow dish and mix until the eggs are broken up; set aside.
-
5
Mix the breadcrumbs and remaining 1 1/2 teaspoons salt together in a third shallow dish; set aside.
-
6
To bread, toss an onion ring in the flour mixture until evenly coated, then shake off the excess.
-
7
Next, dip the ring in the egg mixture until coated all over, then let the excess drip off.
-
8
Finally, toss the ring in the breadcrumb mixture, pressing to get the crumbs to adhere, until evenly coated all over.
-
9
Set the breaded onion ring on the prepared baking sheet and repeat with the remaining onion rings, placing them in a single layer and making sure theyre not touching.
-
10
When the baking sheet is full, cover the breaded onion rings with a new sheet of parchment paper.
-
11
Continue breading and placing onion rings on the new sheet of parchment until full.
-
12
Repeat with the third sheet of parchment until all of the onion rings are breaded; set aside.
-
13
Place the oil in a Dutch oven or a large, heavy-bottomed pot.
-
14
Heat over medium-high heat until it reaches 375 degrees F on a deep-frying/candy thermometer.
-
15
Place a wire rack on a second baking sheet; set aside.
-
16
Working in batches (about 8 medium to large onion rings at a time) and using your hands, carefully drop the rings into the hot oil and fry until light golden brown, about 45 seconds.
-
17
Using tongs, transfer the rings to the wire rack and season immediately with salt.
-
18
Repeat with the remaining rings and serve immediately.
