- 2 large sweet onions cut into ½” thick rings
- 3 cups low fat buttermilk
- 2 eggs beaten
- 1/3 cup cornmeal
- 1 cup seasoned panko
- ½ tsp kosher salt
- ½ tsp paprika
- pinch cayenne
- cooking spray
- 2 TB light mayonnaise
- 1 TB ketchup
- 1 TB buttermilk
- 2 tsp chili garlic sauce
Place onion rings in a large zippered baggie and soak in buttermilk for 4 hours to overnight. Note: there’s no need to separate the rings.
When ready to bake, preheat oven to 450 degrees. Place silicone baking liners on two baking sheets.
Place eggs in a small shallow bowl. Mix together cornmeal, seasoned panko, salt, paprika, and cayenne in a shallow dish.
Remove rings from buttermilk, dip in egg and dredge in cornmeal mixture. It’s ok if some rings don’t separate – using 2 rings together results in thicker onion rings!
Arrange rings on silicone baking sheets. Bake for 15 minutes. Flip onion rings and bake for another 10 minutes or until crispy.
Mix together dipping sauce ingredients and serve with onion rings.