Crispy Onion Rings Air Fryer (Printable)

Golden crunchy onion rings with creamy garlic aioli, cooked to perfection and perfect for sharing.

# 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 - Preheat the air fryer to 375°F (190°C).
02 - Separate onion slices into individual rings and set aside.
03 - Set up three separate bowls for the breading process. In bowl 1, mix flour, salt, and pepper. In bowl 2, whisk eggs with buttermilk until combined. In bowl 3, combine panko breadcrumbs, Parmesan cheese, and smoked paprika.
04 - Dredge each onion ring in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Gently press the coating to ensure it adheres properly.
05 - Arrange coated onion rings in a single layer in the air fryer basket without overlapping. Lightly spray with olive oil spray.
06 - Air fry for 12 to 15 minutes, turning halfway through cooking, until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
07 - In a small bowl, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Whisk until smooth and well combined.
08 - Serve the hot crispy onion rings immediately with garlic aioli dip on the side.

# Expert Advice:

01 -
  • They're unbelievably crispy without deep frying, which means less guilt and more snacking.
  • The garlic aioli is so good you'll want to dip everything in it, trust me.
02 -
  • Don't skip the halfway shake or flip—uneven cooking is the only thing that will disappoint you here, and it takes two seconds to prevent it.
  • The aioli tastes better the next day after the flavors meld, so feel free to make it ahead of time.
03 -
  • Keep one hand dry and one hand wet during breading—wet hand for the egg mixture, dry hand for flour and breadcrumbs—and you'll stay relatively clean.
  • A pinch of cayenne pepper in the breadcrumb mixture adds heat without being obvious, just a gentle warmth that builds.
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