Equipment Needed
- Sharp knife and cutting board (or a mandoline for super even slices—use the guard!)
- 3 shallow bowls or pie plates
- Whisk
- Baking sheets (2)
- Wire cooling racks (highly recommended)
- Parchment paper or silicone baking mats
- Tongs or a fork for dipping
- Paper towels
Step-by-Step Instructions
First, preheat your oven to a solid 425°F (220°C) and line your baking sheets with parchment. Place wire racks on top if you have them—this is my golden ticket for all-around crispiness. Now, tackle the onions. Slice them thinly and separate the rings. I won’t lie, I cried happy tears the first time, but it’s worth it. Place the rings in a large bowl and pour the buttermilk over them, making sure they’re all submerged. Let them take a quick 10-minute bath. This step isn’t just for flavor; it seriously helps the dredging process stick.
While they’re soaking, set up your dredging station. In your first shallow bowl, whisk together the flour, cornstarch, salt, pepper, smoked paprika, garlic powder, and onion powder. In the second bowl, keep the buttermilk from soaking (you’ll use it for dipping). In the third bowl, place the panko breadcrumbs. I learned the hard way that having a clear “wet hand/dry hand” system saves a mess. Use one hand for the wet buttermilk dip and the other for the dry flour and panko steps.
Here’s the fun, slightly messy part. Working with one ring at a time, lift an onion ring from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture. Shake off the excess, then dip it back into the buttermilk for a quick second coat. Finally, press it firmly into the panko crumbs, ensuring every nook and cranny is coated. I press gently to really adhere the panko—this is what builds that amazing textured crunch. Place each ring on your prepared baking sheet in a single layer, no touching!
Lightly but generously spray the tops of the rings with your cooking oil spray. This mimics frying and is essential for browning and crisping. Bake for about 15-20 minutes, then carefully flip each ring. You’ll need to do this for even cooking. Spray the other side lightly and bake for another 10-15 minutes until they are deeply golden brown and crisp. The timing can vary based on your oven and ring thickness, so watch them closely after the flip! Let them cool on the rack for 5 minutes—they crisp up even more.(See the next page below to continue…)