Crispy Oven Baked Onion Rings with Panko Crust
Try these oven baked onion rings that are super crispy but not deep-fried. What's my secret ingredient? My favorite mayo of course: Duke's.
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Servings: 4
Equipment
- rimmed baking sheets
- dry measuring cups
- liquid measuring cup
- large mixing bowl
Ingredients
- 1 large Vidalia onion, peeled and cut crosswise into ¼-inch-thick slices
- 1 cup all-purpose flour
- ½ teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon freshly ground pepper
- 4 large egg whites
- ½ cup Duke's mayonnaise
- ⅓ cup water
- 3 cups panko breadcrumbs
Instructions
- Preheat the oven to 425°F. Coat 2 rimmed baking sheets with cooking spray.
- Separate the onion into rings and place in a large bowl. Add enough water to cover.
- Combine the flour and ½ teaspoon each salt and pepper on a shallow plate or dish. Whisk together the egg whites, mayonnaise, and ⅓ cup water in a small bowl. Place the panko on a separate shallow plate or dish.
- Working 1 onion ring at a time, dredge the onion in the flour, turning to coat. Shake off excess and dip in the mayonnaise mixture. (I use a fork to do this.) Coat in the panko and place on the baking sheet. Repeat the process until all the onion rings are coated. Coat with cooking spray.
- Bake the onion rings at 425°F for 15 minutes. Turn them over and bake for another 10 minute or until they are browned and crispy. Sprinkle with additional salt while still hot.