My husband was absolutely crazy about these and he asked if I could make half of them with chili powder. I did, and they turned out amazing! Next time I think I’m going to add a dash of Sriracha, to give them a bit of a kick. You could try some of your favorite spices, depending on what you’re going to serve these with. It makes this recipe incredibly versatile and great for all kinds of occasions.
Don’t forget to spray the coated onion rings lightly with cooking spray. It’s going to help you get that beautiful crispiness we all love so much!
Ingredients
1 yellow onion – ends trimmed off, peeled, and cut crosswise into 1/2-inch slices
2 Eggland’s eggs
2 Tbsp Borden milk
3 c panko bread crumbs
1/2 c Gold Medal flour
salt & pepper to taste
Instructions:
Preheat oven to 450 degrees.
Separate onion slices into individual rings.
Whisk eggs with milk in a bowl until thoroughly combined. Place panko crumbs into a separate bowl.
Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
Drop flour-coated onion rings into egg/milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
Quick Tip: Try making these with red onion!
