Skip the deep-fryer and make these healthier Baked Panko Onion Rings. They’re crispy, flavorful, and just as delicious as the deep-fried version. A fantastic side for hamburgers and hot dogs.
I know very few people who don’t like fried foods. Some may not admit it, but secretly, they love the salty fried stuff.
And how can you resist it, really? That crispy, crunchy goodness coating something delicious and steaming hot inside. Yum.
In the South of my childhood, we ate lots of fried foods – fried chicken, fried fish, fried okra, country fried steak, french fries, and much more. Oh, man was it good! But over the years, of course, we’ve learned that there are more healthful ways to eat. I sometimes even cook my onion rings in the air fryer now.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 8
Primary Ingredient(s): Onions, flour, eggs, milk, panko bread crumbs
Skill Level: Easy
Low Fat, Low Salt is Best
You’d have to have been living in a cave in the backwoods to not know the dangers of ingesting too much fat. And salt–which, of course, goes right along with the fried foods. Salt and fat. They’re what makes food taste good.
Too bad our bodies haven’t evolved into salt-and-fat-fighting machines that would allow us to indulge in all the wonderful fried foods we’d like to enjoy.
Way back years ago, before people became so health and diet conscious, our old family doctor used to give some really wonderful advice to his patients. He told them, “If you ever find yourself in a restaurant where you’re not sure how clean the kitchen is, just order something deep fried. Hot grease will kill anything.” I just love that😊.
Let’s Lighten Up Our Favorite Onion Rings
One of my favorite fried foods is onion rings. When they’re done just right, all golden and crispy and piping hot, I’d choose a platter of them over most anything else I can think of.
But, like all those other delicious old fried things, I know they’re not good for me, so I only indulge occasionally.
Recently, I’ve seen several recipes for baked onion rings on the internet, and because I know I shouldn’t eat the fried ones very often, I really wanted to give the baked option a try.
After researching quite a few different ones, I decided to try using a coating of panko bread crumbs and a mist of cooking spray. The panko gives the oven baked onion rings a very nice crispy coating. BeeBop gave them a thumbs-up, too!
What You’ll Like About This Recipe
- Healthier Alternative: These oven baked onion rings have all the crispy goodness of fried with significantly less fat.
- Easy Prep: After a quick breading, they go in the oven for just 20 minutes. Good for busy weeknight dinners or weekend snacks.
- Deliciously Crispy: The panko bread crumbs create a very crunchy coating, giving them a satisfying texture.
Ingredient Notes
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- Vidalia Onions: Vidalia onions are ideal for onion rings because of their mild, sweet flavor. Walla Walla are also a good choice. Whatever type of onions you use, be sure to look for ones with smooth, dry skins and no visible damage or soft spots.
- Panko Crumbs: These Japanese-style breadcrumbs are known for their light texture, which produces extra crispiness. You’ll find them alongside the regular breadcrumbs in most grocery stores.
- Cooking Spray: Cooking spray is easy and convenient, and most cooks tend to use less oil when spraying it on. If you prefer not to use sprays, you can use a pastry brush to lightly coat the rings with olive oil or vegetable oil.
- All-Purpose Flour: Standard all-purpose flour is best for the breading mixture. Any brand you like is fine.
- Milk and Eggs: Any type of milk, such as whole, 2%, or skim, may be used. Eggs act as a binding agent and provide moisture to the breading. If you have dietary restrictions, you might explore plant-based milk options and egg substitutes to make an appropriate version of the recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Baked Panko Onion Rings
- Preheat the oven to 450 degrees.
- Peel the onions and cut them into thick, approximately 1/2-inch slices. Separate the slices into rings.
- Set up a breading station with three bowls. In one bowl, place the flour, salt, and pepper. Mix well to combine. In the second bowl, beat together the eggs and milk, and in the third bowl, add the panko crumbs.
- Prepare two large baking sheets by lining them with parchment paper. Spray the parchment lightly with cooking spray. Set aside.
- Coat the onion rings by dredging them first in the flour. Remove from the flour, shake off any excess, and drop into the egg and milk mixture.
- Remove the onion ring from the egg mixture, allowing any excess to drip back into the bowl, and then place the coated ring into the panko crumbs. Toss in the crumbs to coat.
- Place the coated onion rings on the prepared baking sheet. Repeat until all onion rings are coated.
- Spray the prepared onion rings lightly with cooking spray.
- Place the baking sheets in the oven and cook for 10 minutes. Remove from the oven and flip each onion ring carefully using a spatula or tongs. Replace the sheets in the oven and cook for an additional 10 minutes or until crispy and browned.
Troubleshooting Tips
- The Breading Doesn’t Adhere Well
Advice: Make sure that you properly coat the onion rings in each step of the breading process and that you follow the process in the correct order–(1) flour mixture, (2) egg mixture, and (3) panko crumbs. Make sure to shake off excess flour before dipping in the egg mixture, and allow excess egg mixture to drip off before coating with panko. - Onion Rings Aren’t Crispy
Advice: Check the following:- Make sure the oven is fully preheated to the correct temperature (450°F) before baking.
- Don’t skip using the cooking spray, as it helps in achieving crispiness.
- Make sure to leave some space between the rings on the baking sheet.
- Flip them halfway through the baking time so both sides can crisp up.
- Rings Are Overcooked or Burned
Advice: Closely monitor the cooking time. Oven temperatures often vary, so adjust the time if needed. If you notice they’re browning too quickly, reduce the oven temperature slightly or shorten the cooking time. - Rings Are Soggy
Advice: Sogginess can happen if the onion rings are not drained of excess egg mixture or if they are placed too close together on the baking sheet. Make sure to shake off excess egg mixture and arrange the rings in a single layer with space between them on the baking sheet to allow for good air circulation.
Recipe Variations to Try
- Spicy Option: Bump up the flavor by mixing your favorite spices or seasonings into the panko crumbs. Options include paprika, cayenne pepper, chili powder, garlic powder, or a touch of smoked paprika.
- Herb-Infused: Incorporate fresh or dried herbs. Add parsley, thyme, rosemary, or basil to the panko coating for a fragrant twist.
- Cheesy Flavor: Sprinkle grated Parmesan cheese or your favorite cheese blend into the panko crumbs for cheesy, savory onion rings. The cheese will melt and form a delightful crust as they bake.
How to Serve
- Classic Dipping Sauces: Serve with classic dipping sauces like ketchup, mayonnaise, or barbecue sauce for a timeless pairing. Or mix things up with aioli or sriracha flavored mayo.
- Burger Topping: Use these crispy onion rings as a burger topping! They’ll bring a big crunch and a burst of flavor.
- Hot Dog Companions: They’re not just for burgers! Pile them onto your hot dog or serve them on the side for a satisfying addition to the plate.
- Game Day Snack: Featuring these onion rings as a finger-food snack at your next game day or tailgate. Pair them with a variety of sauces for dipping.
How to Store Leftovers
For the best texture and taste, you’ll want to enjoy these panko onion rings fresh from the oven.
Refrigerate: If you must store leftovers, place them in an airtight container or a resealable plastic bag. Ensure they are completely cooled before storing. Refrigerate for up to 2 days. Keep in mind that they will lose much of their crispiness when refrigerated.
Reheating: To reheat, preheat the oven to 350 degrees F. Place the onion rings on a baking sheet in a single layer and warm them in the oven for 5-10 minutes.
I don’t recommend freezing leftover onion rings because it significantly affects the texture.
Remember that reheating will not fully restore onion rings to their original freshly baked state. For the best results, aim to enjoy your Baked Panko Onion Rings soon after they come out of the oven.
Questions About Baked Panko Onion Rings
Yes, you can substitute regular breadcrumbs for panko in this recipe. However, keep in mind that panko breadcrumbs are known for their extra crispiness, so the texture will change significantly.
Yes, you can make gluten-free baked onion rings by using gluten-free flour and breadcrumbs.
While it’s best to bake them right after coating to maintain crispiness, you can prepare the onion rings and refrigerate them for a few hours before baking.
Yes, you can adapt this recipe for an air fryer. Preheat the air fryer to 400 degrees, spray the rings with cooking spray, and cook for about 8-10 minutes. Flip halfway through.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Baked Panko Onion Rings
Ingredients
- 2 Vidalia onions or other sweet onions
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- ½ cup milk
- 2 cups panko crumbs
- Cooking spray
Instructions
- Preheat the oven to 450 degrees.
- Peel the onions and cut them into thick, approximately 1/2-inch slices. Separate the slices into rings.2 Vidalia onions
- Set up a breading station with three bowls. In one bowl, place the flour, salt, and pepper. Mix well to combine. In the second bowl, beat together the eggs and milk, and in the third bowl, add the panko crumbs.1 cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 eggs, ½ cup milk, 2 cups panko crumbs
- Prepare two large baking sheets by lining them with parchment paper. Spray the parchment lightly with cooking spray. Set aside.Cooking spray
- Coat the onion rings by dredging them first in the flour. Remove from the flour, shake off any excess, and drop into the egg and milk mixture.
- Remove the onion ring from the egg mixture, allowing any excess to drip back into the bowl, and then place the coated ring into the panko crumbs. Toss in the crumbs to coat.
- Place the coated onion rings on the prepared baking sheet. Repeat until all onion rings are coated.
- Spray the prepared onion rings lightly with cooking spray.
- Place the baking sheets in the oven and cook for 10 minutes. Remove from the oven and flip each onion ring carefully using a spatula or tongs. Replace the sheets in the oven and cook for an additional 10 minutes or until crispy and browned.
Notes
- Enjoy these fresh from the oven for the best flavor and texture. Leftovers can be stored in the fridge for up to 2 days, but will certainly lose much of their crispiness when refrigerated.
- To reheat, preheat the oven to 350 degrees F. Place the onion rings on a baking sheet in a single layer and warm them in the oven for 5-10 minutes.
- You can substitute regular breadcrumbs in this recipe. However, the texture will change significantly.
- To air fry – preheat the air fryer to 400 degrees, spray the rings with cooking spray, and cook for about 8-10 minutes. Flip halfway through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 22, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These turned out great and are super simple to make! Crunchy but not greasy. Thanks Lana!
You’re welcome! So glad you liked them.
A little bit labor intensive, so not something I’m going to make every week, but boy are they yummy! I sprayed with avocado oil just before baking which added no oily feel and no oily taste. I decided to dip them in barbecue sauce instead of ketchup. Both of those were great choices. Thanks Lana for always having the recipe that I’m looking for.
Yes, homemade onion rings do take about 10 minutes of prep work but the results are so tasty!
Just made these, they are so good!
So glad you liked them!
I’m sorry, Geri, but I don’t have the calorie count.
Thanks for the shout out on the onion rings!!
I adore onion rings too! I would even take them over French fries any time. I’m definitely going to make these.
love these!!