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Firecracker Onion Rings

Firecracker Onion Rings

Course Appetizer, Side Dish
Cuisine American
Keyword firecracker-oniion-rings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Melissa Sperka


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


  • 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.
  • 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 1/4 tsp ground black pepper with flour.
  • On a separate plate, mix 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 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.


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.