Homemade air fryer onion rings are easier to make than you might think. The onion gets soft and tender, the coating gets deliciously crispy without being greasy, and they are great for snacking and dipping in your favorite sauce.
I love onion rings so these have become a favorite recipe in our house. They get a restaurant-style crispiness without needing oil for deep-frying or turning on the large oven.
This recipe is also a simplified version compared to many homemade onion ring recipes. You don’t need to dip each onion ring into flour, egg, and breadcrumbs separately, which makes the breading process a bit faster.
Of course, you can always make frozen onion rings, but these homemade onion rings are worth the effort!
Ingredients
- Yellow onion – Use a firm onion that’s evenly round rather than squashed. A white onion or a sweet onion like Vidalia also works.
- Milk – For the batter. We use whole milk, but low-fat milk also works.
- Flour – Regular all-purpose flour to make the batter.
- Oil – Any neutral-tasting oil works. We use avocado oil since it has a high smoke point, but vegetable oil or sunflower oil also works. Avoid extra virgin olive oil for this recipe since it has a strong taste.
- Garlic powder – For extra flavor. Adjust to taste.
- Paprika – Adds extra flavor and color to the batter.
- Salt – Enhances the overall flavor; adjust to taste.
- Black pepper – Adds extra flavor.
- Breadcrumbs – Use unseasoned breadcrumbs. Seasoned breadcrumbs can work, but you have to adjust the spices you add accordingly. You can also use slightly crushed Panko.
Recipe Tips
- We used a classic yellow onion for this recipe, but (depending on availability and regionality) if you want an onion with less bite, use a sweet onion like Walla Walla or Vidalia. A white onion also works. We don’t recommend red onion for this recipe.
- Slice the onion rings about 1/2 inch (1.25 cm) thick or slightly thicker. Thicker rings are easier to batter and bread, cook better, and give you more onion per bite!
- You can use regular breadcrumbs or Panko. I prefer regular breadcrumbs, but Panko are definitely crunchier. If you use large Panko breadcrumbs, lightly crush them in a bag with a rolling pin first so they are smaller and stick more evenly.
- The batter consistency is important. It needs to be thin enough to allow excess to drip off, but thick enough to stay on the raw onion and help the breadcrumbs stick. If the batter feels too thick, add a splash of milk. If it’s too thin, add more flour.
- Use the “one hand, one bowl” method – one hand batters the ring, shakes off excess, and drops it in the dry breadcrumbs. The other hand shakes the breading bowl and places the breaded ring on the clean plate. This helps prevent clumping and a big mess.
- The onion rings should be in a single layer in the air fryer so they can cook and crisp evenly. You’ll likely have to cook in batches.
- You can add spray to the rings in the air fryer with extra oil. It’s not always necessary, but it can help the onion rings get an even golden brown finish.
- Serve the onion rings right away. They taste best when they’re fresh out of the air fryer.
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Step-by-Step Instructions
First, peel and cut the onion into rings about 1/2 inch (1.25 cm) thick.
Next, separate the rings carefully and set any good ones aside.
In a medium bowl, whisk together the milk, flour, oil, garlic powder, paprika, salt, and black pepper. Also put the breadcrumbs in a small, deep bowl.
One at a time, dip an onion ring into the batter, cover all sides, give it a shake, then drop it into the breadcrumbs. Shake the bowl gently to coat the ring in breadcrumbs.
Then remove the breaded ring and place it on a clean plate. Repeat until all the rings are coated.
Preheat the air fryer to 375 degrees Fahrenheit (190 degrees Celsius). When it’s hot, place onion rings into the fryer basket in an even layer with space between them.
Small onion rings may fit into larger ones, but you will likely have to cook in batches. Lightly spray the onion rings with oil spray (optional).
Air fry for 6-8 minutes, or until golden brown and crispy on the outside with a soft onion inside.
When done, remove the onion rings from the basket, add them to a plate or bowl, and cook the remaining onion rings.
Then enjoy them as a snack or side dish with your dipping sauce of choice. We like ketchup or chipotle mayo.
Storage Tips
These onion rings are definitely best hot and fresh out of the air fryer. If you have leftovers, store them in a sealed container in the fridge overnight.
You can reheat them the next day in the air fryer at a lower temperature, such as 325 degrees Fahrenheit, for just 2-3 minutes until heated through. Be careful not to burn them. They’ll get slightly crispy again, but likely won’t be as good as when they’re fresh.
Related Recipes
For more homemade versions of classic air fryer appetizers, check out these recipes:
- Homemade Breaded Pickles
- Homemade Air Fryer Jalapeño Poppers
- Crispy Irish Nachos in the Air Fryer
- Homemade Buffalo Cauliflower Wings
- Homemade Air Fryer Potato Skins
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Homemade Air Fryer Onion Rings
Ingredients
- 1 medium yellow onion
- ½ cup milk
- ½ cup all-purpose flour
- 2 tablespoons oil, neutral-tasting
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup breadcrumbs, unseasoned
Instructions
- Peel and cut 1 medium yellow onion into rings, about 1/2 inch (1.25 cm) thick. Separate the rings carefully and set any good ones aside.
- In a medium bowl, whisk together ½ cup milk, ½ cup all-purpose flour, 2 tablespoons oil, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Place ⅔ cup breadcrumbs in a small, deep bowl.
- One at a time, dip an onion ring into the batter, cover all sides, give it a shake, then drop it into the breadcrumbs.
- Use your clean hand and gently shake the bowl to coat the battered onion ring, then remove the onion and place it on a clean, dry plate. Repeat until all the onion rings are coated.
- Preheat the air fryer to 375 degrees Fahrenheit (190 degrees Celsius).
- Place onion rings into the fryer basket in an even layer with space between them. Small onion rings may fit into larger ones, but you will likely have to cook in batches. Lightly spray the onion rings with oil spray (optional).
- Air fry at 375 degrees Fahrenheit (190 degrees Celsius) for 6-8 minutes, or until golden brown and crispy on the outside with a soft onion on the inside.
- When done, remove the onion rings from the basket, add them to a plate or bowl, and cook the remaining onion rings. Then enjoy them as a snack or side dish with your dipping sauce of choice.
Video
Notes
- If you want an onion with less bite, use a sweet onion like Walla Walla or Vidalia. A white onion also works.
- Slice the onion rings about 1/2 inch (1.25 cm) thick or slightly thicker. Thicker rings are easier to batter and bread, cook better, and give you more onion per bite.
- Use a neutral-tasting oil. We use avocado oil since it has a high smoke point, but vegetable oil or sunflower oil also works. Avoid extra virgin olive oil since it has a strong taste.
- You can use regular breadcrumbs or Panko. I prefer regular breadcrumbs, but Panko are crunchier. If you use large Panko breadcrumbs, lightly crush them in a bag with a rolling pin first so they stick more evenly.
- The batter consistency should be thin enough to allow excess to drip off, but thick enough to stay on the raw onion and help the breadcrumbs stick. If the batter feels too thick, add a splash of milk. If it’s too thin, add more flour.
- Use the “one hand, one bowl” method: one hand batters the ring, shakes off excess, and drops it into the dry breadcrumbs. The other hand shakes the breading bowl and places the breaded rings on the clean plate. This helps prevent clumping.
- The onion rings should be in a single layer in the air fryer so they can cook and crisp evenly. You’ll likely have to cook in batches.
- Serve the onion rings right away. They taste best when they’re fresh out of the air fryer.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
