-
1
Make chili-horseradish sauce by mixing all the ingredients in a small bowl.
-
2
Cover and chill.
-
3
Make citrus-mustard dipping sauce by mixing all the ingredients in a small bowl.
-
4
Cover and chill this sauce, too.
-
5
Combine flour, salt, paprika, black pepper, onion powder, and garlic powder in a large bowl.
-
6
In another bowl, combine breadcrumbs and coconut.
-
7
In a third, smaller bowl, combine beaten eggs and milk.
-
8
Bread each ring by first dipping it in the egg and milk mixture, then into the flour blend.
-
9
Go though this first step with three or four onion rings, allowing them to sit in the flour blend for a bit so that the flour has the time to set up and stick to the onions.
-
10
Dip those onion rings back into the milk and egg, and then back into the flour blend, allowing them to rest a bit again.
-
11
Now dip the rings back into the milk and egg and then into the breadcrumb and coconut blend.
-
12
Repeat this step again, dipping the rings back into the egg and milk and into the breadcrumbs, then let the rings rest on a plate.
-
13
When all the rings are breaded (a restaurant serving is 16 onion rings), allow them to rest for 30 minutes so the breading will stick when the rings are fried.
-
14
Preheat 4 to 8 cups of oil or shortening to 350 degrees in your deep fryer(or in a saucepan).
-
15
Fry 2 to 4 onion rings at a time for 1 to 2 minutes or until light brown.
-
16
Drain the fried rings for a minute or so after they come out of the fryer, and then arrange them in three towers of 5 onion rings each, with the 16th onion ring stacked on the middle at the top of the three stacks.
-
17
Serve the dipping sauces on the side in small bowls.
-
18
Enjoy!
