Rating: 3 stars
95 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 26
  • 2 star values: 34
  • 1 star values: 5


Credit: Anna Williams

Recipe Summary test

25 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.

Nutrition Facts

412 calories; fat 28g; saturated fat 5g; cholesterol 119mg; sodium 593mg; protein 9g; carbohydrates 33g; sugars 8g; fiber 2g; iron 1mg; calcium 88mg.