Crispy Air Fryer Onion Rings

My dad came home from work one afternoon with a craving he couldn't quite name, and I suggested onion rings. He laughed, saying the greasy diner version was the only way, but I'd just gotten an air fryer and wanted to prove him wrong. Thirty minutes later, he bit into one that was impossibly golden and crispy without tasting like it had been swimming in oil. He actually asked for the recipe, which felt like winning the lottery in my family.

I made these for my book club last month, and two people who'd sworn off fried foods actually went back for seconds. One of them said the crispy exterior sounded like real potato chips when she bit into it, and somehow that detail made everyone smile. It turned into one of those moments where good food does something small but real to a room.

Ingredients

• Large yellow onions: Two medium ones give you enough rings to feed four without drowning in prep work, and the slight sweetness rounds out the whole dish.
• All-purpose flour: This is your base layer and keeps everything structural so the rings don't fall apart in the air fryer.
• Baking powder: It sounds small but it's the secret to that cloud-like interior texture.
• Smoked paprika: A teaspoon adds a whisper of warmth and color without overpowering the onion.
• Eggs and buttermilk: Together they create an adhesive coating that holds the panko in place and keeps things tender inside.
• Panko breadcrumbs: These Japanese-style crumbs are bigger and crunchier than regular breadcrumbs, which is exactly why they work so well here.
• Cooking spray: Just a light mist is all you need for that golden finish.
• Mayonnaise: The base of your dip, and it's creamy enough to hold everything together.
• Ketchup, Dijon mustard, and lemon juice: These three balance each other with sweet, sharp, and bright notes.
• Garlic powder and cayenne: Keep the cayenne nearby if you like heat, but it's optional and the dip works beautifully without it.

Instructions

Slice your onions into rings:

Peel two large onions and slice them into half-inch thick rings, then gently separate them by hand. Set them on a plate and breathe in for a second, because this is the moment the kitchen smells like the beginning of something good.

Set up your breading station:

You're going to want three bowls in a row like a little assembly line. Whisk flour, baking powder, salt, and smoked paprika in the first one until there are no lumps hiding.

Mix your wet coating:

Beat two eggs with three-quarters cup of buttermilk in the second bowl until they're combined and creamy. This is your glue.

Prepare the panko:

Pour two cups of panko into the third bowl. That's it, just waiting there to make everything crispy.

Coat each ring carefully:

Take one onion ring and dip it into the flour mixture, shaking off any excess, then into the egg mixture, letting it drip slightly, and finally roll it in the panko until every side is covered. Place it on a clean tray and move to the next one. This takes patience but it's meditative, not rushed.

Preheat and prepare:

Set your air fryer to 400°F and let it warm for three minutes while you finish coating all the rings. When it beeps, spray the basket lightly with cooking spray so nothing sticks.

Air fry until golden:

Arrange the rings in a single layer in the basket (you'll likely work in two batches), give them a light spray of cooking spray, and fry for 10 to 12 minutes, flipping them halfway through. You'll know they're done when they're golden brown and they sound crispy when you shake the basket.

Make your dip while they cook:

Mix half a cup of mayonnaise, two tablespoons of ketchup, one tablespoon of Dijon mustard, one teaspoon of lemon juice, half a teaspoon of garlic powder, and a pinch of cayenne if you want heat. Taste it and adjust the salt and black pepper to your liking. Chill it until you're ready to serve.

Bring everything together:

Pile those hot rings on a plate and set the dip right beside them, and watch people's faces light up.

Bookmark

There's something almost sacred about homemade dipping sauce, because it means someone took an extra five minutes to think about flavor instead of just grabbing a bottle from the cupboard. My kids now refuse the bottled kind, which is somehow both frustrating and the best problem to have.

Why the Air Fryer Changes Everything

An air fryer isn't magic, but it's close to it when it comes to onion rings. The circulating hot air crisps the outside while steam from the onion keeps the inside tender, and you're not fighting against hot oil splattering everywhere or trying to judge doneness by color alone. I used to avoid making onion rings at home because the cleanup was brutal, but now it's just a basket to rinse.

The Dip Is Half the Story

Here's what I learned: people don't just want onion rings, they want the sauce alongside them. That balance of tangy, slightly sweet, and garlicky makes the whole thing feel intentional instead of like you just grabbed whatever was lying around. I've had people eat the rings and then spoon up the dip alone, which tells you everything.

Variations That Keep It Fresh

Once you nail the basic version, you can bend it in a hundred directions. I've added cayenne to the panko for heat, stirred in a tablespoon of hot sauce to the dip for an unexpected kick, and even tried a Greek yogurt version when I was feeling virtuous. The foundation is solid enough to play with, which is what makes this recipe feel less like a rule and more like permission to experiment.

• Mix cayenne or chili powder into the panko for spiced rings that glow a little deeper golden.
• Swap half the mayonnaise in the dip for Greek yogurt if you want something lighter and tangier.
• Serve alongside extra lemon wedges or your favorite hot sauce for people who like to build their own experience.

Bookmark

These rings have quietly become the thing people ask me to make when they come over, which I never expected from something so simple. There's something about crispy, golden food and tangy sauce that makes people remember the moment, and that's worth every bit of effort.

Recipe FAQs

→ What type of onions work best for onion rings?

Large yellow onions are ideal due to their mild sweetness and sturdy texture, which holds up well to frying.

→ How does the air fryer affect the texture of onion rings?

The air fryer creates a crispy, golden crust without excessive oil, resulting in a lighter and crunchier bite.

→ Can the dipping sauce be modified for different tastes?

Yes, adding more cayenne pepper or substituting mayonnaise with Greek yogurt adjusts the flavor profile and creaminess.

→ Is there a way to make the coating extra crispy?

Lightly spraying the coated onion rings with cooking spray before air frying helps achieve a crispier texture.

→ What is the recommended serving temperature for these onion rings?

Serving them hot ensures the rings stay crispy while the dip remains smooth and flavorful.