These oven-baked onion rings are a great alternative to frozen or fried food. They come together quickly and are done in twenty minutes.The Sriracha sauce is so simple and so tasty. You can adjust the amount of Sriracha to your liking, or even eliminate it all together. Some paprika or cayenne would be good in its place.
They are an easy side dish or appetizer, perfect for game day — enjoy!
Oven-Baked Onion Rings
- 1 large sweet Vidalia onion
- 2 egg whites
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups plain breadcrumbs
- 1/2 cup flour
- salt and pepper to taste
- cooking spray
Place the flour, garlic powder, paprika, salt and pepper in a large plastic bag (ziplock, or the like). Shake to combine, and set aside.
In a bowl, whisk the egg whites and milk together. In another bowl, place the breadcrumbs. (I like to get my breading area ready before I start slicing the onions because I think the flour coats the onions better when they are freshly sliced.)
Peel and slice the Vidalia onion so you have slices that are about 1/2" thick. Separate the slices into rings.
Put the rings in the bag with the flour and shake to coat. Make sure the rings are coated inside and out.
Now to bread the rings: As you remove them, shake off the excess flour. Coat first with the egg and milk mixture, making sure it is coated on inside and out. Then, coat with the breadcrumbs, again making sure it is coated inside and out.
Place rings on a nonstick baking sheet thoroughly coated with cooking spray in a single layer.
Once all the rings are coated, heavily spray the rings with the cooking spray.
Bake 20-25 minutes, or until desired crispiness. Enjoy with sriracha dip (below) or ketchup.
- 1/2 cup mayo
- 1/3 cup ketchup
- 1 1/2 teaspoons Sriracha sauce
- Mix well to combine. Refrigerate to keep.