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Recipe Summary test

prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine 2 tablespoons buttermilk, the mayonnaise, chives and hot sauce. Season with salt; refrigerate.

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  • Line a large baking sheet with wax paper. In a large bowl, whisk together the flour, baking powder and 2 teaspoons salt. In a medium bowl, whisk together the egg and remaining 1 cup buttermilk.

  • Using a food processor and working in batches, finely grind the rice, about 3 minutes; transfer to a large, shallow baking dish.

  • Fill a large Dutch oven with enough oil to reach a depth of 2 inches. Heat over medium-high heat until the oil registers 360 degrees on a deep-fry thermometer. Meanwhile, working one at a time, coat the onion rings with flour, dip them into the buttermilk mixture, then coat with the rice, pressing gently to adhere. Transfer to the prepared baking sheet.

  • Fry the onion rings, about 8 at a time, turning once or twice with a slotted spoon, until golden-brown, 2 to 3 minutes. Drain on paper towels. Serve hot with the sauce.

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