Crispy Air Fryer Onion Rings

I used to think air fryers were just another kitchen gimmick until a rainy Sunday when I craved onion rings but couldn't stand the thought of heating a vat of oil. I sliced two onions, dusted off the air fryer my sister gave me, and twenty minutes later I was biting into rings so crisp they shattered like glass. The kitchen stayed cool, the smell didn't cling to my hair, and I've never looked back.

The first time I made these for friends, I tripled the batch because I didn't trust four servings would be enough. I was right. We sat around the counter dipping rings straight from the basket, arguing over whether the smoked paprika in the sauce was the secret or just a happy accident. One friend asked for the recipe before she even finished chewing.

Ingredients

• Yellow onions: Large ones give you those satisfying wide rings that hold their shape under the breading, and their natural sweetness caramelizes just enough in the heat.
• All-purpose flour: The base of the first coating that helps everything else stick, and the baking powder mixed in creates tiny air pockets for extra crunch.
• Paprika and garlic powder: These bring warmth and depth without overpowering the onion, and I've learned that skipping them makes the rings taste flat.
• Eggs and milk: The wet binder that glues the panko on tight, and the milk thins it just enough so the coating stays even.
• Panko breadcrumbs: The real MVP here, their jagged shape crisps up in the air fryer like nothing else, and regular breadcrumbs just don't compare.
• Olive oil spray: A light mist is all you need to turn the panko golden, and it's the difference between pale and perfectly bronzed.
• Mayonnaise and sour cream: The creamy tangy base of the dip that clings to every ridge of the rings.
• Ketchup and Dijon mustard: A little sweetness, a little bite, and together they balance the richness of the mayo.
• Lemon juice and smoked paprika: Brightness and a whisper of smoke that makes the dip taste like you spent an hour on it.

Instructions

Prep the onions:

Peel and slice them into half-inch rings, then gently separate each layer. The smaller inner rings are just as good, so don't toss them.

Set up your station:

Line up three bowls with the seasoned flour, the egg mixture, and the panko. This assembly line keeps your hands from turning into a breaded mess.

Coat each ring:

Drag it through the flour, dunk it in the egg, then press it into the panko on both sides. The gentle press makes the crumbs stick like they mean it.

Arrange in the basket:

Lay them flat in a single layer with a little space between each ring, then give them a quick spritz of oil. Crowding them steams instead of crisps.

Air fry:

Cook at 400°F for ten to twelve minutes, flipping halfway and spraying again. You'll know they're done when they're deep gold and sound hollow when you tap them.

Make the dip:

Whisk everything together in a small bowl while the rings cook. Taste it and adjust the salt or lemon if it needs a nudge.

Serve hot:

Pull the rings out as soon as they're done and pile them on a plate with the dip on the side. They're best in the first five minutes when they're still crackling.

Bookmark

There was a night last fall when I made these as a side for burgers, and they completely stole the show. My nephew, who usually picks onions off everything, ate six rings before I could stop him. He looked up with breadcrumbs on his chin and said they didn't taste like onions, they tasted like the good part of a fair.

How to Get Even Crispier Rings

If you want them extra crunchy, run each ring through the egg and panko a second time after the first full coat. It adds a minute to the prep but doubles the crackle, and some people swear it's the only way to do it. I also started chilling the breaded rings in the fridge for ten minutes before air frying, and I'm convinced it helps the coating set so it doesn't slip off in the heat.

Dip Variations That Work

The base recipe is my go-to, but I've swapped the sour cream for Greek yogurt when I wanted it lighter, and it still tastes rich and tangy. A friend once stirred in a teaspoon of hot sauce and a pinch of cayenne, and it turned into a spicy version that paired perfectly with the sweet onion. You can also add a tablespoon of fresh chives or dill if you want it to taste more like a fancy aioli.

Storage and Reheating

Leftovers keep in the fridge for up to two days in an airtight container, and you can bring them back to life by reheating in the air fryer at 375°F for two to three minutes. They won't be quite as crisp as fresh, but they're still miles better than microwaved. The dip lasts up to five days covered in the fridge, and sometimes I make a double batch just to have it around for fries or sandwiches.

• Let the rings cool completely before storing or they'll get soggy from trapped steam.
• Keep the dip separate so the rings don't soak it up and turn soft.
• If you're meal prepping, bread the rings and freeze them uncooked on a tray, then transfer to a bag and air fry straight from frozen, adding three minutes to the cook time.

Bookmark

These onion rings turned my air fryer from a dust collector into my most-used appliance, and now I can't imagine game day or a casual dinner without them. They're proof that the best recipes are the ones you actually want to make again.

Recipe FAQs

→ How do I get the onion rings extra crispy?

Double-coating the onion rings by repeating the egg and breadcrumb steps before air frying adds extra crunch and a thicker coating.

→ Can I make the dipping sauce lighter?

Substituting Greek yogurt for sour cream in the dip reduces fat while maintaining a creamy texture and tangy flavor.

→ What temperature should I air fry the onion rings at?

Set the air fryer to 400°F (200°C) and cook for 10 to 12 minutes, flipping halfway through for even browning.

→ Can I add spice to the coating or dip?

Yes, adding cayenne pepper to the flour mixture or dip provides a spicy kick to suit your taste preferences.

→ How do I prevent the onion rings from getting soggy after cooking?

Serve the rings immediately after air frying or reheat them in the air fryer for 2 to 3 minutes to restore crispness.