Air Fryer Onion Rings (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Olive oil or another neutral spray (pick a non-aerosol one)
02 -
2 cups panko crumbs
03 -
1/2 cup buttermilk (use regular milk with a splash of vinegar if needed)
04 -
2 big eggs
05 -
Add salt and black pepper, as much as you want
06 -
2 teaspoons of paprika
07 -
2 teaspoons garlic powder
08 -
1 cup basic flour
09 -
2 big sweet onions (Vidalia or regular yellow are good)
→ Optional Seasoning for Breadcrumbs
10 -
1 teaspoon either dried thyme or oregano
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2 tablespoons grated parmesan
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1 teaspoon cayenne pepper
→ Dipping Sauce Suggestions
13 -
Honey mustard
14 -
Garlic aioli
15 -
Sriracha mayo
16 -
Ranch dip
# How to Make It:
01 -
Pop the basket in and cook for about 10-12 minutes. Flip them in the middle. Look for that nice golden color. If they're thick, you might need another minute or two. Don't crowd the basket or they won't be crispy.
02 -
Spray the bottom of your air fryer basket with some oil. Lay the onion rings in so they aren't touching. Hit the tops with a quick spray of oil too. Only do as many as fit nicely in one batch.
03 -
Heat up the air fryer to 375°F (190°C). Let it run for a few minutes to warm up, maybe 3 or 5. This helps everything cook nice and even.
04 -
First, toss each ring in the flour blend and shake off extra. Next, dunk in the egg and buttermilk bowl so it's nicely covered. Now press into the breadcrumbs so they stick all over. If you want lots of crunch, repeat the egg and breadcrumb step once more.
05 -
Grab three shallow bowls. Put flour, garlic powder, paprika, plus salt and pepper in one and mix it all up. In the next bowl, beat your eggs and stir in the buttermilk. The third bowl is for panko and whatever extra seasonings you feel like.
06 -
Get the paper off the onions and slice into thick rounds about half an inch wide. Take the rings apart carefully. Save the tiny ones for something else.
# Additional Tips:
01 -
If you bread the onion rings twice, you'll get a super crunchy outside.
02 -
Packing too many rings together stops them from getting crispy—leave space for air to move around.