Air Fryer Crispy Onion Rings (Printable version)

Crispy golden onion rings with a creamy garlic aioli, cooked to perfection in the air fryer.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 large eggs
06 - 1 cup buttermilk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon smoked paprika
10 - Olive oil spray

→ Garlic Aioli Dip

11 - 1/2 cup mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 2 cloves garlic, finely minced
14 - 1 teaspoon Dijon mustard
15 - Salt and pepper to taste

# Directions:

01 - Set air fryer temperature to 375°F and allow it to reach full temperature.
02 - Slice onions into 1/2-inch rings and separate them individually, discarding any rings that are too thin.
03 - Set up three separate bowls: combine flour with salt and pepper in the first bowl, whisk eggs with buttermilk in the second bowl, and mix panko breadcrumbs with Parmesan cheese and smoked paprika in the third bowl.
04 - Dredge each onion ring first in the flour mixture to coat completely, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure adhesion.
05 - Place coated onion rings in a single layer in the air fryer basket without overlapping, then lightly spray with olive oil to promote even browning.
06 - Cook for 12 to 15 minutes, turning halfway through the cooking process, until golden brown and crispy. Work in batches if the basket capacity requires it.
07 - In a small bowl, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper, stirring until the mixture reaches a smooth, uniform consistency.
08 - Transfer hot crispy onion rings to a serving plate and present the garlic aioli dip in a separate small bowl on the side.

# Expert Tips:

01 -
  • You get that deep-fried crunch without standing over hot oil or feeling like your kitchen smells like a deep fryer for three days.
  • The garlic aioli tastes restaurant-quality but takes less time than picking out a parking spot.
  • Once you nail the three-bowl dredging system, you'll feel like you actually know what you're doing in the kitchen.
02 -
  • Don't overcrowd the air fryer basket or the rings will steam instead of fry—if you have to work in batches, so be it because the result is worth it.
  • That first flip at the halfway point is crucial, and using tongs keeps your hands from getting frustrated and your rings from falling apart.
03 -
  • Keep your panko mixture dry by storing it separately and only mixing it right before you bread the rings—moisture is the enemy of crunch.
  • Cold onions hold together better than room temperature ones, so refrigerate your sliced rings for at least 30 minutes before breading if you have the time.
Go back