Sauteéd onions are standard atop chicken fried steak, but these also double as a delicious appetizer. Breading and frying elevates them from a simple garnish to a side dish.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Whisk together buttermilk and Tabasco; pour over onion strings in a shallow dish to cover and soak 20 minutes.
Heat oil in a large sauté pan over medium-high until it reaches 375°.
Whisk together flour, cumin, salt, and pepper.
Remove a handful of strings from buttermilk, allow excess to drip off, then toss strings in flour mixture; shake off excess. Drop coated strings into hot oil and fry until golden, 3–4minutes. Transfer fried strings to a paper-towel-lined baking sheet. Season strings with additional salt, if desired. Repeat coating and frying until all strings are fried.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 395
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 981mg 40%
% Daily Value*
Carbs 51g 17%
Fiber 2g 8%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
