Crispy Onion Rings Garlic Aioli (Printable)

Air fried golden onion rings coated in a crispy blend, served with creamy garlic aioli for dipping.

# Components:

→ 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

# Method:

01 - Set air fryer to 375°F and allow to preheat for 3-5 minutes.
02 - Separate onion slices into individual rings and set aside.
03 - Arrange three bowls: mix flour with salt and pepper in first bowl, whisk eggs with buttermilk in second bowl, combine panko breadcrumbs with Parmesan cheese and smoked paprika in third bowl.
04 - Dredge each onion ring in flour mixture, then dip into egg mixture, and finally coat thoroughly with breadcrumb mixture. Press gently to ensure coating adheres properly.
05 - Place coated onion rings in a single layer in the air fryer basket. Lightly spray with olive oil.
06 - Cook for 12-15 minutes, turning halfway through cooking, until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
07 - While onion rings cook, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Mix until smooth.
08 - Transfer hot crispy onion rings to serving platter and serve immediately with garlic aioli dip on the side.

# Expert Advice:

01 -
  • You get that restaurant-quality crispy exterior without the deep fryer mess or oil splatters everywhere.
  • The homemade garlic aioli actually tastes like something, not the sad store-bought stuff we've all pretended to enjoy.
  • Honestly, these come together faster than ordering takeout, and you'll feel genuinely proud serving them.
02 -
  • Don't skip the egg wash step or try to get lazy with the coating—that's what gives you the crispy exterior that makes these special.
  • Overlapping rings in the basket means steam traps and soggy bottoms, so even if it takes two batches, single layer is non-negotiable.
  • Mincing your garlic fresh for the aioli instead of using jarred makes a shocking difference in flavor.
03 -
  • Don't let those onion rings touch in the basket—this single choice is the difference between crispy and steamed, and it's worth cooking in batches.
  • Keep the coating mixture ratios consistent and taste your aioli as you build it so you end up with something perfectly balanced that you're proud to serve.
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