Oven-Fried Onion Rings

I am not a lover of onions. When raw, too crunchy. When cooked, too slimy. But the flavor is not a problem, it’s the texture. Any recipe calling for onion only happens when I can mince it up. That being said however, when I saw the picture of these onion rings I drooled.

Oh they are so wonderfully crunchy and delicious! And that’s saying a lot coming from someone who dislikes onions. The sauce too is a must. It was also great on my burger I had along with the onion rings. What a complete little package for dinner!

My only complaint is how I still seem to fail at being successful at getting perfectly coated food items (I take that back, I can chocolate coat anything in my sleep). It seems impossible for me to master the art of completely covering whatever it is I am making with it’s breading, crust, etc. Spots always fall off making me want to dip it in glue first. Is there some magic trick I am unaware of? A flick of the wrist I have yet to master? Thankfully this lack of skill does not hinder the outcome. Mostly covered is still fantastic!

I am reposting the recipe here, but honestly I would recommend heading over to Brown Eyed Baker. She includes pictures for each step of the process.



1/2 cup flour, divided

1 egg, room temperature

1/2 cup buttermilk, room temperature

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp ground black pepper

30 saltine crackers

4 cups kettle-cooked potato chips

2 large yellow onions, cut into 24 rings (1/2 inch thick and at least 2 inches in diameter)

6 Tbsp vegetable oil


  1. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
  2. Place 1/4 cup flour in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining 1/4 cup flour, cayenne, salt and pepper into buttermilk mixture.
  3. Pulse saltines and potato chips together in food processor until finely ground; 8 to 10 pulses. Place crumb mixture in second shallow baking dish.
  4. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly. Transfer coated rings to large plate or tray.
  5. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes.
  6. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately.



1/2 cup mayonnaise

2 tsp ketchup

2 Tbsp horseradish

1/4 tsp paprika

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp dried oregano

Dash ground black pepper

Dash cayenne pepper


  1. Combine all ingredients and refrigerate.

Source: Brown Eyed Baker


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