Skip the oil and make these crispy and golden Firecracker Onion Rings in the oven instead. Serve the fresh from the oven with your favorite dipping sauces as a lighter appetizer or a mouthwatering side dish for burgers, hot dogs, steaks and more. The cooking technique gives a lighter finish and you won't miss the conventional frying flavor at all.
Firecracker Onion Rings
How much do we love onion rings? Let me count the ways....we love, love, love 'em. We order them as an appetizer for dipping or stacked high on burgers, barbecue and steaks. When it comes to onion rings, there are basically two schools of thought. Onion rings are typically battered or breaded, and I've even seen both but, of course, there are countless variations. In fact, Bon Appetit has a browned butter onion ring recipe you can see here.
Skip the Oil and Oven "Fry" Instead
These onion rings are breaded and oven fried, so, they're much lighter than their usual deep fried counterparts and the panko breading makes them extra crispy. Serve them with your favorite dipping sauces such as Southern comeback sauce, or homemade yum yum sauce on the side.They're easy to make and easy to love. If you're a fan of air frying checkout this tutorial from Southern Living on how to make air fryer onion rings here.
So crispy and golden!
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Helpful Kitchen Items:
Firecracker Onion Rings
- 1 jumbo sweet onion OR 2 large onions, sliced
- 1 ½ cups buttermilk
- 2 Tbsp hot sauce
- 3 ½ tsp Creole Cajun or Old Bay seasoning, divided
- ¼ tsp ground black pepper
- 1 tsp kosher salt
- 2 large eggs beaten
- 1 ½ cups self rising flour
- ¼ cup grated Parmesan cheese
- 3 cups panko bread crumbs
- 3 Tbsp canola oil
- cooking spray
- Peel onion and slice into ¼ inch slices. Separate the rings.
- In a bowl, or large plastic storage bag, mix together the buttermilk, hot sauce, and 1 tsp of Creole seasoning.
- Add the onion rings. Soak for 30 minutes in the refrigerator turning occasionally.
- To prepare: Preheat the oven to 450°F and line two baking sheets with aluminum foil. Spray liberally with cooking spray. (Have nearby an extra pan, if needed)
- Remove onion rings from marinade. Reserve 1 cup of the marinade. Add to beaten eggs. Discard the rest.
- On a plate, mix 1 tsp Creole seasoning and ¼ tsp ground black pepper with flour.
- On a separate plate, mix 1 ½ tsp seasoning, ¼ cup grated Parmesan cheese and 1 tsp kosher salt into panko breadcrumbs. Toss mixture with canola oil. Mix thoroughly.
- Dip the onion rings into seasoned flour, then into egg-buttermilk wash, then into the panko bread crumbs.
- Arrange side by side on the prepared baking sheets. Lightly spritz breaded onion rings with cooking spray.
- Bake for 15 minutes, then carefully turn and continue to bake for an additional 12-15 minutes or until golden and crispy. Rotate pans from top to bottom shelves, if needed.
- Sprinkle with additional seasoning immediately after baking, if desired. Serve hot with your favorite dipping sauce.
- To deep fry: Follow the same procedure and cook in small batches in peanut oil or canola that is at 350-360°F.
- Place onto a baking sheet on paper towels to drain and into a 225°F oven to keep warm while frying additional batches.