Crispy Baked Onion Rings (Print Version)
Golden baked onion rings with a creamy, herb-infused ranch dressing for a tasty and lighter snack option.
# What You'll Need:
→ Onion Rings
01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 2 large eggs
08 - 1/4 cup whole milk
09 - 2 cups panko breadcrumbs
10 - 2 tablespoons olive oil or cooking spray
→ Ranch Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 2 tablespoons buttermilk or regular milk
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon dried dill
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1 teaspoon lemon juice
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly grease with cooking spray or olive oil.
02 - Separate onion slices into rings, reserving smallest inner rings for other uses.
03 - Set up three shallow bowls: mix flour, garlic powder, smoked paprika, salt, and pepper in the first; whisk eggs and milk in the second; place panko breadcrumbs in the third.
04 - Dip each onion ring in flour mixture, then egg mixture, and finally coat thoroughly with panko breadcrumbs. Arrange coated rings on prepared baking sheets.
05 - Lightly spray onion rings with cooking spray or drizzle with olive oil to enhance crispiness.
06 - Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp.
07 - Combine mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a bowl. Mix until smooth and refrigerate until serving.
08 - Serve hot, crispy onion rings alongside ranch dressing.
# Expert Suggestions:
01 -
- They're crispy on the outside and tender inside, without a single drop of oil splattering on you.
- The homemade ranch tastes like someone who actually knows you made it, not like a packet.
- You can make them ahead and reheat them, which means less last-minute stress when people are coming over.
02 -
- Flipping halfway through baking is not optional—it's the difference between evenly golden rings and a batch that's dark on one side and pale on the other.
- Panko is not the same as regular breadcrumbs; if you use the wrong type, you'll lose that signature crunch that makes these special.
- A light hand with the oil or cooking spray matters; too much and they get greasy, too little and they dry out in the oven.
03 -
- Don't skip separating the onion rings individually; doing this task with your hands instead of a knife prevents them from shattering during breading.
- If your panko coating isn't sticking well, your egg wash might be too thin—make sure it's thick enough to coat but still pourable.