Crispy Air Fryer Onion Rings (Print)
Golden, crunchy onion rings with a zesty, creamy spicy dipping sauce, cooked to perfection.
# What You Need:
→ Onion Rings
01 - 2 large yellow onions, peeled and sliced into 1/2-inch rings
02 - 1 cup all-purpose flour
03 - 2 teaspoons cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 1/2 cup buttermilk
10 - 2 cups panko breadcrumbs
11 - Olive oil spray
→ Spicy Burger Sauce
12 - 1/2 cup mayonnaise
13 - 1 1/2 tablespoons ketchup
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon finely chopped pickles
16 - 1 teaspoon hot sauce, adjust to taste
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon garlic powder
19 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Separate onion slices into individual rings and set aside.
03 - In a shallow bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
04 - In a second bowl, whisk together eggs and buttermilk until well combined.
05 - Place panko breadcrumbs in a third shallow bowl.
06 - Dredge each onion ring first in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.
07 - Place the coated rings in a single layer in the air fryer basket and lightly spray with olive oil.
08 - Cook at 400°F for 10 to 12 minutes, flipping halfway through and spraying again if needed, until golden and crisp.
09 - While the onion rings cook, combine mayonnaise, ketchup, Dijon mustard, chopped pickles, hot sauce, smoked paprika, garlic powder, salt, and pepper in a bowl; mix thoroughly and adjust seasoning to taste.
10 - Serve the crispy onion rings hot, accompanied by the spicy burger sauce for dipping.
# Expert Advice:
01 -
- They're crispy on the outside and tender inside without deep-frying, which means no oil splatter and less guilt.
- The spicy burger sauce is so good you'll find yourself making extra just to have around.
- You can make these in batches while everything stays hot, perfect for feeding a crowd without breaking a sweat.
02 -
- Don't skip the second spray of oil halfway through cooking; that's what makes them shattery instead of just crispy.
- Separate your onion rings completely or they'll stick together and cook unevenly, leaving you with some overdone and some chewy in the same batch.
03 -
- Pat your onion slices dry with paper towels before coating—any moisture clinging to them will steam and soften your crust.
- If you want extra spice throughout, dust the panko with cayenne pepper before you coat each ring, not just in the flour mixture.