Oven-Fried Onion Rings
Crispy, golden onion rings are a classic and delicious treat that is perfect as a side dish or snack. These homemade rings are coated in a flavorful mixture of ground saltine crackers and kettle-cooked potato chips, giving them a satisfying crunch with every bite. Served alongside a zesty and creamy dipping sauce, these oven-baked onion rings are sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- :
- ½ cup all-purpose flour, divided
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ ground black pepper
- 30 saltine crackers
- 4 cups kettle-cooked potato chips
- 2 large yellow onions, cut into 24 rings (see note)
- 6 tablespoons vegetable oil
- :
- ½ cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons horseradish
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- Dash ground black pepper
- Dash cayenne pepper
Instructions
- Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees F. Place ¼ cup of the flour in a shallow baking dish. Whisk the egg and buttermilk together in a bowl. Whisk the remaining ¼ cup flour, salt, pepper and cayenne into the buttermilk mixture. Pulse the saltines and potato chips together in a food processor until finely ground; about 8 to 10 pulses. Place the crumb mixture in a second shallow baking dish.
- Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly. Transfer coated onion rings to a large plate or tray.
- Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place the baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt the heated sheets to coat evenly with oil, then arrange onion rings on the sheets. Bake, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately.
Cook Time
23M
Prep Time
PT45M
Yield
About 24 rings, serving 4 to 6
Nutrition
- Calories: 641 kcal
- Carbohydrate Content: 127 g
- Protein Content: 19 g
- Fat Content: 31 g
- Saturated Fat Content: 19 g
- Cholesterol Content: 44 mg
- Sodium Content: 1051 mg
- Fiber Content: 8 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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