I love onion rings and have tried a few recipes, but they never turn out that great. Hopefully this one will be different. Plus it they are made in the oven and have to be way more healthy than the other way. This is a link to the original blog containing the recipe. I hope it turns out well and the crust doesn't fall off the onion rings like most of the other recipes I have tried.
Oven Fried Onion Rings
Ingredients:1/2 cup all-purpose flour, divided into 2 - 1/4 cups
1 large egg, at room temperature
1/2 cup buttermilk, at room temperature
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large yellow onions, sliced into 24 rings (1/2 inch thick rounds)
6 tablespoons vegetable oil
2 rimmed baking sheets
- Adjust the oven racks to the middle positions. Preheat the oven to 450 degrees F.
- Place 1/4 cup of the flour in a shallow baking dish.
- Beat the egg and buttermilk together in a bowl. Whisk the remaining flour, cayenne pepper, salt and pepper into the buttermilk mixture.
- Combine the saltines and potato chips together in a food processor and pulse until finely ground. Place the crumb mixture in a second shallow baking dish.
- Dredge each onion ring in flour one at a time, shaking off the excess. Dip the onion rings in the buttermilk mixture, allowing the excess to drip back into the bowl. Then dredge each onion ring into the crumb coating. Turn the onion rings to coat them evenly. Transfer the coated rings to a large plate or platter.
- Pour 3 tablespoons of the oil onto each of the 2 rimmed baking sheets. Place the baking sheets in the oven and heat until the oil begins to steam, or for about 8 minutes.
- Tilt the heated sheets to coat them evenly with the oil. Lay the onion rings out in a single layer on the oiled baking sheets.
- Bake the onion rings, flipping them and rotating the pans halfway through baking, until golden brown on both sides, or for about 15 minutes total.
- Transfer the onion rings to a paper towel-lined rack briefly before serving.