Ingredients
Ingredients
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1 large sweet onion (Vidalia or Maui)
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¾ cup buttermilk
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2 teaspoons salt, divided
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1½ cups plain breadcrumbs (gluten-free if needed)
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Cooking oil spray
Optional:
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Extra seasonings (paprika, garlic powder, or Italian seasoning — about 1 tsp total)
Instructions
- Preheat oven to 425°F (220°C) and lightly oil a baking sheet.
- Cut onions into ½-inch rounds and separate into rings.
- In one bowl, whisk together buttermilk and 1 teaspoon salt.
- In another bowl, mix breadcrumbs with the remaining 1 teaspoon salt (and optional seasonings if using).
- Submerge onion rings fully in the buttermilk mixture.
- Dredge in breadcrumbs, coating both sides completely.
Tip: Use one hand for wet ingredients and one for dry to avoid clumping. - Transfer rings onto the prepared baking sheet using a fork.
- Lightly spray the tops with cooking oil spray.
- Bake for 20–25 minutes, until golden brown and crisp.
- Serve warm with ketchup, mayonnaise, ranch, or your favorite dipping sauce.
Notes
For Best Crispiness
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Coat onion rings generously with buttermilk so breadcrumbs adhere evenly.
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Gently press breadcrumbs onto each ring to prevent coating from falling off.
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Use a light but thorough spray of oil for even browning.
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Avoid overcrowding the pan — space helps airflow and crisp texture.
Air Fryer Option
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Air fry at 400°F for 12–14 minutes in batches.
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Keep rings in a single layer for maximum crunch.
Freezer-Friendly
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After breading, freeze rings on a tray for 30 minutes.
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Transfer to labeled freezer bags and freeze up to 4 months.
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Bake from frozen, adding 1–2 extra minutes.
Time Saver
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Use seasoned breadcrumbs to skip measuring extra spices.
