Crispy Baked Onion Rings (Printer-friendly)
Golden, crunchy onion rings baked to perfection, paired with creamy homemade ranch dressing.
# What You Need:
→ Onion Rings
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→ Ranch Dressing
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# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly spray with olive oil.
02 - Separate onion slices into individual rings, discarding the smallest centers.
03 - Prepare three shallow bowls: Bowl 1 with flour, salt, and black pepper; Bowl 2 with whisked eggs and milk; Bowl 3 with panko breadcrumbs, smoked paprika, and garlic powder.
04 - Dredge each onion ring in flour mixture, dip into egg mixture, then coat thoroughly with panko mixture. Press gently to ensure crumbs adhere.
05 - Place coated rings in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil.
06 - Bake for 12 to 15 minutes until the bottoms are golden brown.
07 - Flip each ring, spray tops with olive oil again, and bake for another 8 to 10 minutes until golden and crispy throughout.
08 - While onion rings bake, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Refrigerate until serving.
09 - Serve hot onion rings immediately with chilled ranch dressing for dipping.
# Expert Tips:
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- You get that satisfying crunch without the greasy aftermath of deep frying
- The homemade ranch dressing alone will become your new go-to condiment
- They reheat surprisingly well if you somehow have leftovers
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- Crowding the baking sheet will steam the rings instead of crisping them
- The onion rings must be flipped halfway through or the bottom coating will get soggy
- Room temperature onions coat more evenly than cold ones straight from the fridge
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- Use one hand for dry coating and one for wet to keep your fingers from getting completely covered in breading
- Let the coated rings sit for 10 minutes before baking to help the coating adhere better