Crispy Baked Onion Rings (Print version)

Golden onion rings baked crisp with a crunchy, flavorful coating—easy and satisfying.

# What you need:

→ Vegetables

01 - 2 large yellow onions

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ For baking

12 - Cooking spray or olive oil spray

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with cooking spray.
02 - Peel onions and cut into ½-inch thick rings. Separate individual rings, discarding the very small inner rings.
03 - In three shallow bowls, combine ingredients as follows: Bowl 1 - flour, salt, black pepper, garlic powder, onion powder, and smoked paprika whisked together; Bowl 2 - beaten eggs and buttermilk combined; Bowl 3 - panko breadcrumbs mixed with grated Parmesan.
04 - Dip each onion ring into the flour mixture, shaking off excess; then submerge into egg-buttermilk mixture, allowing excess to drip off; finally dredge in panko-Parmesan mixture, pressing gently to ensure adhesion.
05 - Place coated onion rings in a single layer on the prepared baking sheets and lightly spray the tops with cooking spray.
06 - Bake for 10 minutes, flip each ring, then bake an additional 8–10 minutes until golden and crisp.
07 - Remove from oven and serve immediately while hot.

# Expert advice:

01 -
  • All the satisfying crunch of deep-fried onion rings without the mess or oil-splattered stovetop aftermath.
  • Parmesan and smoked paprika make these taste like something from a fancy gastropub, not a weeknight kitchen.
  • Ready in under 40 minutes from raw onion to golden plate, perfect for unexpected guests or sudden cravings.
02 -
  • The spray step isn't optional—it's what transforms these from baked breadcrumbs to genuinely crispy onion rings; without it, they stay chewy.
  • Flipping halfway is essential because the bottom side won't brown as well as the top, and a truly golden ring needs attention on both sides.
  • Let your onion rings cool for exactly two minutes after baking—too soon and the coating is fragile, too long and they start losing that crucial crunch.
03 -
  • For extra heat and depth, add a pinch of cayenne pepper to your flour mixture—it won't make them spicy, just more complex.
  • Use a fine grater for your Parmesan so it melts into the panko rather than creating hard pockets that don't brown.

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