These crispy baked onion rings have all the crunchy texture and flavor of being deep fried. Vidalia onion slices are soaked in buttermilk then coated with a saltine cracker, potato chip, and panko bread crumb coating and baked to perfection. You’ll love this easy oven-fry recipe.
Welcome to My Kitchen Serenity! If you love homemade onion rings but aren’t a fan of deep frying them, then you’ll love this baked version recipe. We don’t deep-fry a lot of food at our house so baking these onion rings seemed like a great alternative to me. There’s a lot less splatter to clean up, I know that for sure!
Learn how to make homemade onion rings in the oven! This is really an easy recipe. Just a little bit of planning ahead is called for because I prefer to soak the onion rings in buttermilk first – for a couple of hours or even overnight. I like to add some salt, cayenne pepper, and seasoned salt to the buttermilk, too.
Soaking the onion rings in buttermilk first helps to soften them up a bit and will also make the coating stick better to the onion slices. Let them soak for a couple hours or overnight in the fridge.
Oven fried onion rings are on my list of favorite side dishes, especially when I want something different than french fries. They also make a great appetizer! Making homemade onion rings seems to make them a little extra special since you’ve invested your time and love for cooking. Awww!
I like to use a large Vidalia onion for this recipe. A couple of medium sweet yellow onions will work just as fine.
Please refer to the printable recipe card for the complete list of ingredients and full directions.
- Large Vidalia Onion
- Salt, seasoned salt, cayenne pepper
- Panko bread crumbs
- All-purpose flour
- Saltine crackers
- Kettle cooked potato chips
How to Make Onion Rings
Slice a large Vidalia onion into rings. Put them into a large freezer bag and pour buttermilk over them. Add the salt, cayenne pepper, and seasoned salt. Let soak for at least 2 hours or overnight in the fridge. Strain the onions, reserving the buttermilk mixture.
Preheat oven to 375F. Pour oil into a large cookie sheet with sides and place into the oven to heat up.
Crush the saltine crackers and kettle-cooked potato chips. Combine this mixture with panko bread crumbs.
Combine the cracker mixture with the reserved buttermilk and beaten egg. Set aside. Place flour into another bowl and set that aside also.
To coat the onion rings, first place them into the flour and coat lightly.
Next place into the buttermilk/egg mixture. Make sure you fully coat all areas of the onion ring or the breading won’t stick.
Now lightly coat in the crumb mixture.
Set on a clean platter and continue breading all of the onion rings.
After they are all coated and the oven is heated, add them into the hot pan. Cook for 5-7 minutes per side, or until they have browned on the bottom side. Flip over and cook an additional 5-7 minutes, or just until the other side has browned.
Remove from oven and serve immediately. Eat them plain or serve with a dipping sauce such as ranch dressing, honey mustard, marinara sauce, or comeback sauce.
Crispy Baked Onion Rings
- 1 large Vidalia Onion, sliced into ⅓ - ½ inch rings
- 3 cups buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon cayenne pepper
- 1 egg, beaten
- 10 saltine crackers
- 3 large handfulls of kettle cooked potato chips
- 1/2 cup panko bread crumbs
- 3/4 cup all purpose flour
- 1/2 cup oil
- Soak the sliced onions in buttermilk, salt, cayenne pepper, and seasoned salt for at least 2 hours.
- Drain onions, reserving buttermilk. Mix beaten egg with the buttermilk. In a separate bowl, place flour and set aside. Crush the saltines and potato chips into a medium crumb. Combine with panko in a separate bowl.
- Preheat oven to 375 and add oil into a cookie sheet with sides. Place cookie sheet into oven to let oil heat up.
- Bread rings by first placing into flour, then into buttermilk/egg mixture, then into crumb mixture. Set onto a clean platter.
- When all rings are breaded, place into hot cookie sheet and bake for 5-7 minutes, or until golden brown. Check frequently as the cooking time will depend on your particular oven.
- Flip over and cook on other side until browned, about 5 minutes.
- Remove and serve immediately.
- Make-Ahead: Soak onion rings overnight.
- Buttermilk: Use real buttermilk and not regular milk. Buttermilk is much thicker than regular milk and will help the coating stick better to the onions.
- Breadcrumbs: Use Panko breadcrumbs and not regular bread crumbs. Panko bread crumbs are much harder and crispier than regular bread crumbs.
- Freezing: You can freeze leftover baked onion rings for up to 2 months. Bake at 350°F for about 20 minutes or until warmed through.
Try some of my other delicious side dishes:
If you try this recipe, let me know. I’d love to hear from you!