Crispy Baked Onion Rings
Baked Onion Rings
Lightly breaded onion rings baked until crunchy and golden, with a seasoned panko coating and a tender sweet onion center.
These crispy baked onion rings are built for the oven, so the coating needs a little structure before it ever reaches the pan. A quick flour dredge helps the buttermilk cling, while panko breadcrumbs give the rings a rough, crunchy surface that browns well without deep frying.
Sweet onions work especially well because their centers soften in the time it takes the crumb coating to turn golden. Cutting the onions into thick, even rounds keeps the rings from collapsing and gives each bite a balanced mix of crisp crust and tender onion.
The key is to bake the rings on a hot, lightly oiled rack or parchment-lined sheet pan, then flip them once so both sides dry and brown. A short rest after baking lets the coating firm up, making the rings easier to lift and serve.
Serve them right away with ketchup, ranch, barbecue sauce, or a simple spicy mayo. They are best fresh from the oven, but leftovers can be revived in a hot oven or air fryer until the coating crisps again.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F. Set a wire rack on a large rimmed baking sheet, or line the sheet with parchment, and coat it lightly with oil spray.
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2
Trim the onions, peel them, and slice crosswise into 1/2-inch rounds. Separate the rounds into rings, keeping the larger and medium rings for baking.
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3
Whisk the flour, cornstarch, salt, smoked paprika, garlic powder, and black pepper in a shallow bowl.
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4
Whisk the buttermilk and eggs in a second shallow bowl until smooth. Place the panko in a third shallow bowl and crush it lightly with your hands so it sticks more evenly.
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5
Working a few rings at a time, coat each onion ring in the flour mixture, dip it into the buttermilk mixture, then press it firmly into the panko. Set the coated rings on the prepared rack or sheet.
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6
Spray the tops of the onion rings generously with oil spray. Bake for 12 minutes, then flip each ring carefully with tongs.
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7
Spray the second side lightly and bake for 8 to 10 minutes more, until the coating is crisp and deep golden in spots.
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8
Let the onion rings rest on the pan for 3 minutes, then serve hot with your preferred dipping sauce.
Ingredients
- Large Sweet Onions:2
- All-Purpose Flour:3/4 cup
- Cornstarch:2 tbsp
- Kosher Salt:1 1/4 tsp
- Smoked Paprika:1 tsp
- Garlic Powder:1 tsp
- Black Pepper:1/2 tsp
- Buttermilk:1 cup
- Large Eggs:2
- Panko Breadcrumbs:2 1/2 cups
- Neutral Oil Spray:as needed
Tips & Notes
- Use the inner onion pieces in a soup, stir-fry, or chopped salad instead of breading very small rings.
- If the panko gets clumpy, replace it with a fresh handful so the later rings stay evenly coated.
- For extra heat, add 1/4 teaspoon cayenne pepper to the flour mixture.
- Reheat leftovers at 425°F for 5 to 7 minutes on a rack.
