Baked Onion Rings Crispy (Printable)
Golden, crispy baked onion rings with a crunchy coating offering bold and satisfying flavor.
# What You'll Need:
→ Vegetables
01 - 2 large yellow onions
→ Breading
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - 2 large eggs
07 - 2 tablespoons whole milk
08 - 1½ cups panko breadcrumbs
09 - 2 tablespoons olive oil
# How To Make:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper or lightly grease them.
02 - Peel the onions and slice into ½-inch thick rings. Separate the rings and set aside.
03 - Combine the all-purpose flour, salt, black pepper, and smoked paprika in a shallow bowl and mix thoroughly.
04 - In a separate bowl, whisk the eggs with milk until smooth and well blended.
05 - Toss the panko breadcrumbs with olive oil in a third bowl to evenly coat.
06 - Dredge each onion ring in the flour mixture, dip into the egg wash, then coat thoroughly with the oiled panko breadcrumbs, pressing gently to adhere.
07 - Place the coated onion rings in a single layer on the prepared baking sheets.
08 - Bake for 18 to 20 minutes, flipping the rings halfway through, until golden brown and crispy.
09 - Serve hot with a dipping sauce of your choice.
# Expert Tips:
01 -
- All the crispy, golden texture you crave without your kitchen smelling like a deep fryer for days.
- Ready in 40 minutes from start to finish, and most of that time the oven does the work.
- Way less mess to clean up, and you can make a huge batch without guilt.
02 -
- The olive oil tossed into the panko is not optional—it's what gives these their crispy texture in the oven, so don't skip it or use dry breadcrumbs.
- Flipping halfway through makes the biggest difference between rings that are golden on one side and burnt on the other.
03 -
- Don't skip the step of tossing panko with olive oil—it's genuinely the difference between crispy and disappointing.
- If some rings fall apart during breading, don't stress; just dip those halves in the coating and bake them anyway—they still taste great.