Baked Onion Rings With Chipotle Ranch Dressing

Photo by Anna Williams
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 412 calories
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 119 mg
    • Sodium 593 mg
    • Protein 9 g
    • Carbohydrate 33 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 88 mg


  1. Check 1 1/2cups panko bread crumbs
  2. Check 1/4cup olive oil
  3. Check kosher salt and black pepper
  4. Check 1/4cup all-purpose flour
  5. Check 2 large eggs, lightly beaten
  6. Check 1 small sweet onion (such as Vidalia or Walla Walla), sliced and rings separated
  7. Check 3/4cup buttermilk
  8. Check 1/3cup mayonnaise
  9. Check 1teaspoon chopped chipotles in adobo sauce
  10. Check 2tablespoons finely chopped fresh parsley


  1. Heat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until well coated. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls.
  2. Rub the remaining oil on 2 rimmed baking sheets. Working one at a time, dip the onion rings in the flour, then in the eggs (letting any excess drip off), then coat with the bread crumbs, turning and pressing gently to help them adhere. Bake on the prepared baking sheets, flipping the onion rings once, until tender, 12 to 14 minutes.
  3. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.