Crispy Baked Onion Rings
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 bread crumb coating and baked to perfection. You'll love this easy no-fry recipe.
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Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.