Oven Fried Onion Rings


I had planned to invite my mom over to watch some play-off hockey on Saturday.  We were going to grill Italian sausage with peppers and onions as well as make these onion rings, which I found on Brown Eyed Baker.  Well, I then found out that Joel had plans to go out with a friend to watch the hockey game.  I also had a baby shower that afternoon, and by the time I got home, I wasn't hungry enough to make anything for dinner.  Luckily, my mom had gone out shopping and stopped for lunch, so she wasn't hungry either.  I went there to watch the game with her instead.  So, this meal got pushed back to Sunday night.  What a perfect accompaniment to our grilled meal on a random, spring, SNOWY(!) night.

For the Onion Rings:
1 large Sweet Onion, sliced 1/2 inch thick
1/2 cup Flour, divided
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Cayenne Pepper
1/2 cup Buttermilk
1 Egg
2 cups Potato Chips, crushed (I used sea salt & black pepper kettle chips)
1 cup Panko Bread Crumbs (I added)
6 tablespoons Vegetable Oil

Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 450 degrees.  Place 1/4 cup flour in a shallow dish.  In a second shallow dish, whisk together the egg, buttermilk, remaining 1/4 cup flour, cayenne, salt, and pepper.  Crush the potato chips in a food processor, then mix the crumbs with the panko in a third shallow dish.  Working one at a time, dredge each onion ring in flour, shaking off any excess.  Dip the ring in the buttermilk mixture, allowing excess to drip back into the bowl.  Then drop the ring in the crumbs and turn to coat evenly.  Repeat with the remaining rings.  Pour 3 tablespoons of oil onto each of two rimmed baking sheets.  Place them in the oven for about 8 minutes, or until the pans start to smoke.  Remove the pans from the oven, tilt the pans to coat evenly with the oil. Place the onion rings on the sheets in one single layer.  Bake the onion rings for about 15 minutes, flipping about half way through the cooking process.

**Note: I would love to make these again, so when I do, I think I would do something slightly different.  I would cut the potato chip/panko topping in half and do two separate batches.  By the time half of my onions were coated, the mixture was so wet and clumpy, that it wasn't sticking to the onions.  


For the Dipping Sauce:
1/2 cup Mayonnaise
2 teaspoons Ketchup
2 tablespoons Horseradish (I used horseradish mustard)
1/4 teaspoon Paprika
1/4 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Dried Oregano
Dash of Ground Black Pepper
Dash of Cayenne Pepper

Combine all ingredients and refrigerate.