Begin by peeling the large yellow onion. Slice it into thick rings, about ½ inch wide. Gently separate the rings and set them aside.
In a mixing bowl, combine the all-purpose flour with a pinch of salt and pepper. In another bowl, crack the egg and whisk it until well combined. In a third bowl, add the Panko breadcrumbs for the final coating.
In a small bowl, mix the melted butter with the hot sauce. This will be the flavor base that coats your crispy onion rings.
Take each onion ring and dredge it in the flour mixture, ensuring it’s fully coated. Next, dip it in the beaten egg, allowing any excess to drip off. Finally, coat the onion ring in Panko breadcrumbs, pressing slightly to adhere. Repeat this process for all onion rings.
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.
Carefully add the breaded onion rings to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil, and place them on paper towels to drain any excess oil.
Once all the onion rings are fried, place them in a large bowl and drizzle with the Buffalo sauce mixture. Toss gently to coat all the rings evenly.
Serve your Buffalo Onion Rings hot, garnished with celery sticks and a side of your favorite dipping sauce.
