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Firecracker Onion Rings

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

Easy Baked Firecracker Onion Rings Recipe

Onion rings generally fall into two categories. They’re either battered or breaded but of course, there are countless variations. In fact, Bon Appetit has a browned butter onion ring recipe you can see here. We’ll take them anyway we can get them and this oven fried onion ring recipe is a fun way to make them without the deep frying in oil. 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. How to make crispy baked Onion Rings: (Scroll down for full printable recipe.)

  • Jumbo Onion – Peel onion and use a sharp knife to slice into 1/4 inch slices. Separate the rings.
  • Marinade – In a shallow 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. Remove onion rings from the marinade reserving 1 cup for the egg wash. Discard the rest.
  • 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)
  • Prepare the Dredging Ingredients –
  • Seasoned Flour: In a shallow bowl whisk together self rising flour, 1 tsp Creole seasoning and 1/4 tsp ground black pepper.
  • Egg Wash: Whisk together reserved 1 cup of buttermilk marinade with the eggs.
  • Seasoned Breadcrumbs: In a separate shallow bowl whisk together panko breadcrumbs, Parmesan cheese, 1 1/2 tsp seasoning, 1/4 cup grated Parmesan cheese and 1 tsp kosher salt into panko breadcrumbs. Toss mixture with canola oil. Mix thoroughly.
  • Bread the Rings – Dip the onion rings into seasoned flour, then into egg-buttermilk wash, then into the seasoned panko bread crumbs.
  • Arrange side by side on the prepared baking sheets in a single layer. Spray breaded onion rings with cooking spray.
  • Bake: Bake in the preheated oven 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 Cajun seasoning immediately after baking, if desired. Serve hot with your favorite dipping sauce.
Firecracker Onion Rings ingredients

How to Make the BEST Firecracker Onion Rings Recipe

  • Ingredients you’ll need to make homemade Firecracker Onion Rings: One jumbo sweet onion OR 2 large onions, buttermilk, hot sauce, self rising flour, Creole Cajun or Old Bay seasoning, black pepper, kosher salt, large, panko bread crumbs, grated Parmesan cheese, canola oil or peanut oil and cooking spray.
  • Kitchen tools you’ll need: Sharp knife and cutting board, 3 shallow bowls, whisk, measuring cups and spoons, sheet pans, aluminum foil and sheet pans.
  • You can also deep fry these onion rings. To do so: Prepare the onion rings per the recipe and drop individually into peanut oil or canola oil preheated to 350-360°F. Fry for 2-3 minutes, turning as needed for even browning.
  • Place onto a baking sheet on paper towels to drain and into a 225°F oven to keep warm while frying additional batches.
  • 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.
  • These Firecracker Onion Rings are best made and eaten fresh from the oven. Should you have any leftover store them chilled in the refrigerator or up to 3 days.
  • Spray them with cooking spray or an oil mister and reheat in a 375°F oven or in an air fryer for 4-6 minutes to crisp and reheat.
Firecracker Onion Rings on a pan

More Oven Fried Recipes to Make

Firecracker Onion Rings

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Firecracker Onion Rings

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: baked-onion-rings, firecracker-oniion-rings
Servings: 6 servings
Calories: 364kcal
Author: Melissa Sperka

Ingredients

  • 1 jumbo sweet onion OR 2 large onions, sliced
  • 1 1/2 cups buttermilk
  • 2 Tbsp hot sauce
  • 1 1/2 cups self rising flour
  • 3 1/2 tsp Creole Cajun or Old Bay seasoning, divided use
  • 1/4 tsp ground black pepper
  • 1 tsp kosher salt
  • 2 large eggs beaten
  • 3 cups panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 Tbsp canola oil or peanut oil
  • cooking spray

Instructions

  • Onion: Peel onion and slice into 1/4 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. Remove onion rings from the marinade reserving 1 cup. Discard the rest.
  • 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)
  • Seasoned Flour: In a shallow bowl whisk together self rising flour, 1 tsp Creole seasoning and 1/4 tsp ground black pepper.
  • Egg Wash: Whisk together 1 cup of buttermilk marinade with eggs.
  • Seasoned Breadcrumbs: In a separate shallow bowl whisk together panko breadcrumbs, Parmesan cheese, 1 1/2 tsp seasoning, 1/4 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 seasoned panko bread crumbs.
  • Arrange side by side on the prepared baking sheets in a single layer. Spray breaded onion rings with cooking spray.
  • Bake: 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.
  • Deep Fry: Prepare the onion rings per the recipe and drop individually into peanut oil or canola oil preheated to 350-360°F. Fry for 2-3 minutes, turning as needed for even browning.
  • Place onto a baking sheet on paper towels to drain and into a 225°F oven to keep warm while frying additional batches.

Notes

When preparing a dish that requires dredging, use one hand for the dry ingredients and one hand for the wet ingredients. Otherwise, if you dip a wet hand into the flour and bread crumbs, they’ll become too moist and begin to clump. Clumpy breading won’t adhere to the food, in this case, the onion rings.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 52g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 877mg | Potassium: 296mg | Fiber: 3g | Sugar: 8g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

18 Comments

  1. This recipe has me totally inspired! Love that you use buttermilk and that you can get that crispy result from baking. Will be trying this one for sure. Pinning it now as a reminder!

  2. I’ve never had any trouble getting the breading to stick on these onion rings when baking. However, if you should choose to deep fry these or any breaded item, it could be a bit more challenging.

  3. May I make a small suggestion, add instant potato flakes to the egg/buttermilk wash about 2 tablespoons. Allow to sit 10 mins for the flakes to absorb, then proceed to dip onion slices in. This creates a coating that sticks better to the rings and the panko then sticks better. If you deep fry, I use a very large but heavy bottom skillet with 2 inches of vegetable oil to fry. Unbelievably crispy even after they sit, should you have any leftover. I call them crack rings. LOL

  4. Hi Kathy, it’s great to meet you. I just stopped by your blog, and I’m looking forward to your postings. Thanks for stopping by. ~ Melissa

  5. Hey Melissa, I’m planning on making these with Didi’s meatloaf this weekend. Just need to come up with a veggie side. Can’t wait to taste, my mouth is watering just looking at my shopping list. I’ll report back for sure.

  6. Been waiting for you to post this recipe. They look super fabulous Melissa. Gonna get me some buttermilk (which I need for your tamale casserole anyway) and get to work. Love, love that you baked them! So up my alley. Thanks!

  7. Hello Vicky, thank you! I consider that high praise, so happy you’re enjoying them. Thanks for stopping by to let me know, I appreciate it. ~ Melissa

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