Ingredients:
- 2 large Vidalia or Walla Walla sweet onions, cut into 1/2-inch thick rings
- 0.5 cup cold water
- 0.5 cup all-purpose flour
- 0.5 cup buttermilk
- 2 large eggs
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 cups Panko breadcrumbs
- 0.25 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp fine sea salt
- 1 tsp high-heat oil spray
Instructions:
- Slice the 2 large onions into 1/2 inch thick rounds and separate them into individual rings. Discard the very small centers or save them for another use. Pat the rings completely dry with a paper towel.
- In your first bowl, whisk together the 0.5 cup flour, 0.25 cup cornstarch, and the spices: paprika, cayenne, garlic powder, onion powder, and sea salt. In the second bowl, beat the 2 large eggs with 0.5 cup buttermilk and 0.5 cup cold water.
- Place the 2 cups of Panko in the third bowl. Set up your station in order: dry flour mix, wet egg mix, then Panko. This flow is essential for efficiency and keeping one hand dry and one hand wet.
- Dip an onion ring into the dry flour and cornstarch mixture. Shake off every bit of excess flour so the next layer doesn't clump.
- Submerge the floured ring into the buttermilk and egg mixture. Ensure it is fully coated so there are no dry spots.
- Drop the wet ring into the Panko. Use your dry hand to press the crumbs firmly into the onion. Cook until the ring is fully encrusted with no bald spots.
- Lightly spray the air fryer basket with 1 tsp over high heat oil spray. Arrange the rings in a single layer, ensuring they do not touch.
- Set the air fryer to 375°F. Slide the basket in and let them cook for 5 minutes.
- Open the basket and carefully flip each ring using your tongs. Check until you see the edges starting to brown.
- Spray the tops of the rings very lightly with a tiny bit more oil. This is the secret to getting that deep golden color.
- Cook for another 5 minutes until the breading is golden and the rings feel rigid. Remove and serve immediately while they are at peak crunch.