The key to achieving perfectly crispy oven-baked onion rings lies in the preparation, starting with slicing the onion into thick rings to maximize breading surface.
For the ultimate crunch, use a three-step dry-wet-dry dredging method with flour, a thick batter featuring buttermilk, and panko breadcrumbs for the best texture.
When baking, arrange onion rings strategically on an ungreased baking sheet without overcrowding, allowing hot air to circulate for even crispness.
Baking onion rings at 400 degrees Fahrenheit allows for making a larger batch compared to frying, ensuring you can delight a crowd without oil.
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