I have a pet peeve begging to be shared.
I hate biting into an onion ring where the breading pulls away from the onion, leaving me with a limp, stringy…thing. What do you do with that? Do you eat it anyways?
Not in my world.
In my world a poorly constructed onion ring doesn’t exist! Rest assured. These are not that.
Thick cut onion rings are dipped in seasoned flour, dunked in an egg and milk mixture, then coated with seasoned panko and Italian bread crumbs. They bake up crispity-crunchity. Total perfection. Enough to compete head-to-head with any deep-fried counterpart!
If, for whatever reason you have an aversion to deep frying but still want to enjoy a crispy onion ring, then these are the next best thing. An extra spicy chipotle ketchup for dipping adds a bold kick of flavor.
Welcome to my world.
Oven fried panko-crusted onion rings!
- Preheat oven to 450 degrees F. Grease two baking sheets lightly with oil
- Set up a dredging station. In a small bowl mix 1/3 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper together. In a separate small bowl whisk egg, whisk milk into egg, whisk 2 tablespoons flour into egg. In a large, shallow dish or platter combine panko and bread crumbs.
- Dip each ring into the flour mixture first, then into the egg/milk mixture – allowing excess to drip off, then into bread crumbs, using your hands to adhere the crumbs if needed. Place on baking sheet so they don’t touch.
- Bake 8-10 minutes until golden brown on bottom, then flip and bake 5-6 minutes longer.
- To make the ketchup: Mix the ketchup, chiles, adobo sauce, and vinegar in a small bowl or process in a food processor. Season with salt and more vinegar, to taste, if desired.