Baked Panko Onion Rings
Skip the deep-fryer and make these healthier Baked Panko Onion Rings. They’re crispy, flavorful, and just as delicious as the deep-fried version. A fantastic side for hamburgers and hot dogs.
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I know very few people who don’t like fried foods. Some may not admit it, but secretly, they love the salty fried stuff.
And how can you resist it, really? That crispy, crunchy goodness coating something delicious and steaming hot inside. Yum.
In the South of my childhood, we ate lots of fried foods – fried chicken, fried fish, fried okra, country fried steak, french fries, and much more. Oh, man was it good! But over the years, of course, we’ve learned that there are more healthful ways to eat. I sometimes even cook my onion rings in the air fryer now.
👩🏻⚕️ Low Fat, Low Salt is Best
You’d have to have been living in a cave in the backwoods to not know the dangers of ingesting too much fat. And salt–which, of course, goes right along with the fried foods. Salt and fat. They’re what makes food taste good.
Too bad our bodies haven’t evolved into salt-and-fat-fighting machines that would allow us to indulge in all the wonderful fried foods we’d like to enjoy.
Way back years ago, before people became so health and diet conscious, our old family doctor used to give some really wonderful advice to his patients. He told them, “If you ever find yourself in a restaurant where you’re not sure how clean the kitchen is, just order something deep fried. Hot grease will kill anything.” I just love that😊.
🧅 Let’s Lighten Up Our Favorite Onion Rings
One of my favorite fried foods is onion rings. When they’re done just right, all golden and crispy and piping hot, I’d choose a platter of them over most anything else I can think of.
But, like all those other delicious old fried things, I know they’re not good for me, so I only indulge occasionally.
Recently, I’ve seen several recipes for baked onion rings on the internet, and because I know I shouldn’t eat the fried ones very often, I really wanted to give the baked option a try.
After researching quite a few different ones, I decided to try using a coating of panko bread crumbs and a mist of cooking spray. The panko gives the oven baked onion rings a very nice crispy coating. BeeBop gave them a thumbs-up, too!
❤️ Why We Love This Recipe
- Healthier Alternative: These oven baked onion rings have all the crispy goodness of fried with significantly less fat.
- Easy Prep: After a quick breading, they go in the oven for just 20 minutes. Good for busy weeknight dinners or weekend snacks.
- Deliciously Crispy: The panko bread crumbs create a very crunchy coating, giving them a satisfying texture.
🛒 Ingredient Notes
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- Vidalia Onions: Vidalia onions are ideal for onion rings because of their mild, sweet flavor. Walla Walla are also a good choice. Whatever type of onions you use, be sure to look for ones with smooth, dry skins and no visible damage or soft spots.
- Panko Crumbs: These Japanese-style breadcrumbs are known for their light texture, which produces extra crispiness. You’ll find them alongside the regular breadcrumbs in most grocery stores.
- Cooking Spray: Cooking spray is easy and convenient and most cooks tend to use less oil when spraying it on. If you prefer not to use sprays, you can use a pastry brush to lightly coat the rings with olive oil or vegetable oil.
- All-Purpose Flour: Standard all-purpose flour is best for the breading mixture. Any brand you like is fine.
- Milk and Eggs: Any type of milk, such as whole, 2%, or skim, may be used. Eggs act as a binding agent and provide moisture to the breading. If you have dietary restrictions, you might explore plant-based milk options and egg substitutes to make an appropriate version of the recipe.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Baked Panko Onion Rings
- Preheat the oven to 450 degrees.
- Peel the onions and cut them into thick, approximately 1/2-inch slices. Separate the slices into rings.
- Set up a breading station with three bowls. In one bowl, place the flour, salt, and pepper. Mix well to combine. In the second bowl, beat together the eggs and milk, and in the third bowl, add the panko crumbs.
- Prepare two large baking sheets by lining them with parchment paper. Spray the parchment lightly with cooking spray. Set aside.
- Coat the onion rings by dredging them first in the flour. Remove from the flour, shake off any excess, and drop into the egg and milk mixture.
- Remove the onion ring from the egg mixture, allowing any excess to drip back into the bowl, and then place the coated ring into the panko crumbs. Toss in the crumbs to coat.
- Place the coated onion rings on the prepared baking sheet. Repeat until all onion rings are coated.
- Spray the prepared onion rings lightly with cooking spray.
- Place the baking sheets in the oven and cook for 10 minutes. Remove from the oven and flip each onion ring carefully using a spatula or tongs. Replace the sheets in the oven and cook for an additional 10 minutes or until crispy and browned.
⚠️ Troubleshooting Tips
⚡The Breading Doesn’t Adhere Well
Advice: Make sure that you properly coat the onion rings in each step of the breading process and that you follow the process in the correct order–(1) flour mixture, (2) egg mixture, and (3) panko crumbs. Make sure to shake off excess flour before dipping in the egg mixture, and allow excess egg mixture to drip off before coating with panko.
⚡Onion Rings Aren’t Crispy
Advice: Check the following:
- Make sure the oven is fully preheated to the correct temperature (450°F) before baking.
- Don’t skip using the cooking spray as it helps in achieving crispiness.
- Make sure to leave some space between the rings on the baking sheet.
- Flip them halfway through the baking time so both sides can crisp up.
⚡Rings Are Overcooked or Burned
Advice: Closely monitor the cooking time. Oven temperatures often vary, so adjust the time if needed. If you notice they’re browning too quickly, reduce the oven temperature slightly or shorten the cooking time.
⚡Rings Are Soggy
Advice: Sogginess can happen if the onion rings are not drained of excess egg mixture or if they are placed too close together on the baking sheet. Make sure to shake off excess egg mixture and arrange the rings in a single layer with space between them on the baking sheet to allow for good air circulation.
🔀 Recipe Variations
- Spicy Option: Bump up the flavor by mixing your favorite spices or seasonings into the panko crumbs. Options include paprika, cayenne pepper, chili powder, garlic powder, or a touch of smoked paprika.
- Herb-Infused: Incorporate fresh or dried herbs. Add parsley, thyme, rosemary, or basil to the panko coating for a fragrant twist.
- Cheesy Flavor: Sprinkle grated Parmesan cheese or your favorite cheese blend into the panko crumbs for cheesy, savory onion rings. The cheese will melt and form a delightful crust as they bake.
🍽️ How to Serve
- Classic Dipping Sauces: Serve with classic dipping sauces like ketchup, mayonnaise, or barbecue sauce for a timeless pairing. Or mix things up with aioli or sriracha flavored mayo.
- Burger Buddy: Use these crispy onion rings as a burger topping! They’ll bring a big crunch and a burst of flavor.
- Hot Dog Companions: They’re not just for burgers! Pile them onto your hot dog or serve them on the side for a satisfying addition to the plate.
- Game Day Snack: Featuring these onion rings as a finger-food snack at your next game day or tailgate. Pair them with a variety of sauces for dipping.
🍚 How to Store
For the best texture and taste, you’ll want to enjoy these panko onion rings fresh from the oven.
Refrigerate: If you must store leftovers, place them in an airtight container or a resealable plastic bag. Ensure they are completely cooled before storing. Refrigerate for up to 2 days. Keep in mind that they will lose much of their crispiness when refrigerated.
Reheating: To reheat, preheat the oven to 350 degrees F. Place the onion rings on a baking sheet in a single layer and warm them in the oven for 5-10 minutes.
I don’t recommend freezing leftover onion rings because it significantly affects the texture.
Remember that reheating will not fully restore onion rings to their original freshly baked state. For the best results, aim to enjoy your Baked Panko Onion Rings soon after they come out of the oven.
❓ Questions About Baked Panko Onion Rings
Yes, you can substitute regular breadcrumbs for panko in this recipe. However, keep in mind that panko breadcrumbs are known for their extra crispiness, so the texture will change significantly.
Yes, you can make gluten-free baked onion rings by using gluten-free flour and breadcrumbs.
While it’s best to bake them right after coating to maintain crispiness, you can prepare the onion rings and refrigerate them for a few hours before baking.
Yes, you can adapt this recipe for an air fryer. Preheat the air fryer to 400 degrees, spray the rings with cooking spray, and cook for about 8-10 minutes. Flip halfway through.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Baked Panko Onion Rings
Ingredients
- 2 Vidalia onions or other sweet onions
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- ½ cup milk
- 2 cups panko crumbs
- Cooking spray
Instructions
- Preheat the oven to 450 degrees.
- Peel the onions and cut them into thick, approximately 1/2-inch slices. Separate the slices into rings.
- Set up a breading station with three bowls. In one bowl, place the flour, salt, and pepper. Mix well to combine. In the second bowl, beat together the eggs and milk, and in the third bowl, add the panko crumbs.
- Prepare two large baking sheets by lining them with parchment paper. Spray the parchment lightly with cooking spray. Set aside.
- Coat the onion rings by dredging them first in the flour. Remove from the flour, shake off any excess, and drop into the egg and milk mixture.
- Remove the onion ring from the egg mixture, allowing any excess to drip back into the bowl, and then place the coated ring into the panko crumbs. Toss in the crumbs to coat.
- Place the coated onion rings on the prepared baking sheet. Repeat until all onion rings are coated.
- Spray the prepared onion rings lightly with cooking spray.
- Place the baking sheets in the oven and cook for 10 minutes. Remove from the oven and flip each onion ring carefully using a spatula or tongs. Replace the sheets in the oven and cook for an additional 10 minutes or until crispy and browned.
Notes
- For the best texture and taste, enjoy these fresh from the oven. If you have leftovers, cool completely and place them in an airtight container. Refrigerate for up to 2 days but be aware that they will lose much of their crispiness when refrigerated.
- To reheat, preheat the oven to 350 degrees F. Place the onion rings on a baking sheet in a single layer and warm them in the oven for 5-10 minutes.
- You can substitute regular breadcrumbs in this recipe. However, the texture will change significantly.
- To air fry – preheat the air fryer to 400 degrees, spray the rings with cooking spray, and cook for about 8-10 minutes. Flip halfway through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 22, 2011. It has been updated with new photos and additional information.
These turned out great and are super simple to make! Crunchy but not greasy. Thanks Lana!
You’re welcome! So glad you liked them.
A little bit labor intensive, so not something I’m going to make every week, but boy are they yummy! I sprayed with avocado oil just before baking which added no oily feel and no oily taste. I decided to dip them in barbecue sauce instead of ketchup. Both of those were great choices. Thanks Lana for always having the recipe that I’m looking for.
Yes, homemade onion rings do take about 10 minutes of prep work but the results are so tasty!
Just made these, they are so good!
So glad you liked them!
I’m sorry, Geri, but I don’t have the calorie count.
Thanks for the shout out on the onion rings!!
I adore onion rings too! I would even take them over French fries any time. I’m definitely going to make these.
love these!!
This is a terrific side dish. I alwaus have onions and panko on hand. My daughter will be thanking both of us when I try this out on her! Thanks Lana!
Hope you and she like it, Megan! Let me know how it turns out for you.
I love onion rings! But I have been avoiding eating a lot of fried foods lately, but this look amazing and a bit healthier than deep-frying. I’ll have to try them. Thanks!
You’re killing me! They look amazing, I have them bookmarked!
I love that your doctor told you to eat fried food!!! I don’t oven make fried food at home, but I LOVE onion rings… especially when they’re made with panko :) These look so delightful!
I confess. I am one of those people that don’t deep fry at home. I eat deep fried food when I go out (and for takeaways) but if a recipe calls for a deep fry, I move onto the next recipe. Great to see a oven recipe for onion rings. I do love a crispy onion ring!
I love love love onion rings! I gotta make these at home…I know I would love them!
If you’re familiar with Guy Fieri and Diners, Drive-ins and Dives, you’ll appreciate this comment. Last week I visited a featured restaurant (Joe’s Farm Grill) in Arizona. Guy absolutely loved the onion rings and we did too. They were coated in Panko and fresh minced rosemary and deep fried. They were the best rings we have ever munched on. I’m going to give it a try with your recipe. Maybe I’ll even add a little fresh parmesan to the coating mixture. Thanks for giving me the idea. I sure enjoy your blog.
Oh, good idea with the rosemary and parm in the breading! Let me know how it turns out.
well, well, well Lana . . . lookie at what we have here . . . my second love – the perfect onion ring!! panko in lieu of the usual is perfect because for me, the ‘crunch’ is what it’s all about! well that and the dipping sauce . . . sigh
I should have included the recipe for the dipping sauce which was way in the background of the photo. It was pretty much just a remoulade. And I’m making myself hungry now writing about it.
looks wonderful! I like to throw some smoked paprika into the breading as well.
You know, since I made this recipe I’ve thought of all kinds of variations. A little thyme or rosemary in the breading. A little cayenne, or some hot pepper sauce in the egg step. You could go in lots of different directions with it!
Lana, these look absolutely delicious! There’s nothing better than a baked onion ring, and best of all, you don’t have to feel bad about them! Wonderful photos and a great recipe. Thanks for sharing!
You’re welcome, Georgia. And thanks for your kind comment.
I use panko insated of breadcrumbs all the time and love it. Especially for fish it even give it this great light tecture that is just lighter and neede for fish. Very nice!
Love the healthier version!
I love onion rings too but am so often disappointed. I always ask if on the menu, ‘Or these made fresh on the premises?’ and most often the answer is no. I can buy heavily breaded terrible ones at the grocery store, thank you very much!
So, I will succumb once in a blue moon and make a batch. I could say I serve them with something lean but in truth…if I make them I don’t need anything else.
I’m anxious to try this recipe; I’ve grown very fond of using panko in any recipe where I once might have used bread crumbs (it’s easy availability now helps) so I’ve got the ingredients and nothing on the menu for dinner..til now!
I’m right up there with you on loving fried onion rings, vidalia ones especially…. will have to give this one a try, I know it must be good if BeeBop liked it…
I made onion rings with panko and of course I fried them, now I’ve got to try these baked ones! Yum!
Sending these to my mom right now – Onion Rings are her all-time favorite guilty-pleasure
Oh, I do hope she enjoys these! They’re not exactly like fried, but a more than passable substitute.
Yum! What a great idea!
Oh, yum, Lana and I love you doctor’s advice! I’ve become such a fan of panko –it’s so consistently crisp and light — but never thought to try it for onion rings. What an excellent idea to make this wonderful favorite even better.
Isn’t that funny! Of course, he was dispensing that advice some 40 years or so ago :-)
These look so crunchy and delicious!
That panko coating really, really makes them light and crispy.
Those look really good! Crispy from the panko, but you still get the sweetness from the onion. I’m going to try these!