Copycat A&W Onion Rings (Extra Crispy)

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This copycat A&W onion rings recipe features juicy, melt-in-your-mouth onions coated in a traditional beer batter and crispy panko crust. These are the crispiest onion rings you'll ever eat - I promise. Ready in less than 30 minutes.

Looking for more copycat A&W recipes? Try my Copycat A&W Teen Burger and Buddy Burger next!

This onion rings recipe is based on the onion rings from A&W, a Canadian fast-food chain. A&W's onion rings are better than those from any other fast food chain.

Their onion rings are battered and dipped in panko bread crumbs, giving them a super crispy exterior that contrasts beautifully with the tender, meltingly delicious onion inside.

My recipe results in the crispiest onion rings I've ever had, and I've had a lot of onion rings in my life! The secret lies in my batter recipe, which uses a combination of rice flour and all-purpose flour to create an extra-crispy crust.

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🧂 Ingredients
🔪 Instructions
💭 Top Tips
🥡 Storage & Leftovers
📖 Recipe FAQs
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🧂 Ingredients

Onions: Any onion can work with this recipe, but I try to avoid red onions since they will bleed color into the crust. Choose the largest onions you can find.
Flour: Use all-purpose flour, which has a moderate gluten content that provides structure and crunchiness to the beer batter.
Rice flour: We replace some flour with rice flour to create a crispier crust. If you can't find rice flour, substitute it with cornstarch.
Beer: Adds a malty flavor profile and helps the onion rings develop a deep brown color. You can substitute it with tap water or soda water in a pinch.
Baking powder: Just a little bit to help aerate the batter to create a lighter crust
Panko breadcrumbs: This is a Japanese-style breadcrumb found in most major grocery stores. They're crispier and make fantastic breading for fried foods. You can substitute with regular breadcrumbs in a pinch.

🔪 Instructions

STEP 1: Begin by removing the skins from the onions. Place onions on their side and slice crosswise to get 1-inch thick slices. Separate each slice into its rings.

STEP 2: In a large mixing bowl, mix rice flour, all-purpose flour, and baking powder. Pour in beer and whisk until just combined.

The batter should be pretty thick - about the same consistency as a thick pancake batter. Add more rice or all-purpose flour if the batter isn't thick enough.

STEP 3: Pour breadcrumbs into a medium-sized bowl.

STEP 4: Use one hand to dip an onion ring into the wet batter, shake off the excess, then drop it into the bowl of breadcrumbs. Using your other hand, toss breadcrumbs all over the onion ring. Flip the onion ring over and repeat on the other side.

Transfer the breaded onion ring to a wire rack, and repeat with the remaining onion rings.

STEP 5: Heat 1 inch of oil to 350°F (175°C) in a Dutch oven, high-walled pot, or wok. Fry 6-8 onion rings at a time for 1-3 minutes on each side until they're golden brown.

Use a metal spider to gently move them around so they cook evenly.

STEP 6: Scoop out the rings using a metal spider, shake off the excess oil, and transfer to a paper towel-lined plate to soak up any remaining oil.

STEP 7: Immediately sprinkle salt or A&W seasoning (check the recipe card for the recipe) over the onion rings.

After a minute, transfer them to a wire rack to prevent condensation from forming on the bottom. Serve with ketchup, and enjoy!

💭 Top Tips

Ensure the batter is of the proper thickness. It should resemble a thick pancake batter. The breadcrumbs can fall off during frying if the batter isn't thick enough. If the batter is too runny, add extra all-purpose flour until it reaches the desired consistency.
Be gentle when breading the onion rings; the breadcrumbs can easily fall off the batter if you are too rough.
Don't overmix the beer batter. We want to limit the amount of gluten formation, which contributes to a chewier, less crunchy crust.
Use separate hands for dipping the onion rings in the batter and breadcrumbs to prevent the batter and breadcrumbs from sticking all over your hands.

🥡 Storage & Leftovers

Storing: Store A&W onion rings in an air-tight container in the refrigerator for up to 3 days. Leftover A&W seasoning salt (full recipe in recipe card) can be stored for up to 3 months in an air-tight container at room temperature.

Reheating: Reheat leftover onion rings by baking for 5-7 minutes at 375℉ until heated through. If you have an air fryer, pop them in at 350℉ for 2-4 minutes until hot and crispy.

Make ahead: A&W onion rings can be made up to 2 days ahead. Follow the instructions through step 3, and store the breaded onion rings in an airtight container, separated by parchment paper, in the refrigerator for up to 2 days before frying.

📖 Recipe FAQs

How to make onion rings without a deep fryer?

Preheat your oven to 375°F. Place the onion rings on a baking sheet lined with foil or parchment paper. Spray the onion rings with oil, then bake for 12-15 minutes, turning once in between. The onion rings won't be as crispy but will still be delicious.

What type of onion is best for making onion rings?

The best type of onion to use is yellow. They have a mellower flavor and are less expensive than other onions. Choose the biggest ones you can find.

How do I prevent the coating from falling off during frying?

To prevent the coating from falling off during frying onion rings, ensure the batter is thick enough. It won't be strong enough to hold the bread crumbs if it's too wet or loose.

How to make A&W onion ring seasoning?

To make A&W onion ring seasoning, combine 2 teaspoon paprika, 1 teaspoon black pepper, 1 ¼ teaspoon salt, ½ teaspoon brown sugar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon ground cayenne pepper in a small bowl and mix.

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