American
Air Fryer Onion Rings
Thick onion rings get a buttermilk dip and a seasoned flour crust, then air-fry in a single layer until they are brown and still sweet in the middle.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Thick slices stay sweet. Paper-thin rings dry out.
- Buttermilk helps the flour stick.
- Cook in batches at 390°F.
- Salt them the minute they come out.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Cut the onions into 1/2-inch rings and separate them. Pat dry.
- 2
Whisk the buttermilk and egg. Stir the flour with paprika, salt, pepper, and garlic powder.
- 3
Dip each ring in the buttermilk, then the flour. Press so the coating holds.
- 4
Heat the air fryer to 390°F. Spray the basket and the rings. Cook 10 to 12 minutes, turning halfway, in two batches.
- 5
Salt again if they need it and eat while hot.
Pro tips
- A second thin flour dip makes a thicker crust if you have time.
- Do not oil them heavily. A light spray is enough.
- Sweet onions work, but yellow onions brown more reliably.
Easy substitutions
- Buttermilk
- Regular milk plus 1 tsp lemon juice
- Paprika
- Cajun seasoning
Storage and reheating
Storage
They do not keep well. Refrigerate up to 1 day if you must.
Reheating
Air-fry at 380°F for 3 to 4 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 6 g
- Fiber
- 3 g
Budget friendly · Air Fryer · Vegetarian
You might also like
Air Fryer Breaded Pork Cutlets
Thin pork cutlets are breaded and air-fried at 400°F until the crust is crisp and the center is 145°F, then finished with lemon.
27 min · Easy
View recipe
Air Fryer Chicken Tenders
Chicken strips take an egg and seasoned breadcrumb coating, then air fry until the crust is brown and the center hits 165°F. A light spray of oil is what makes the crumbs crisp in a basket.
27 min · Easy
View recipe
Air Fryer Fish Sticks
Cod is cut into sticks, breaded with a pinch of Old Bay, and air-fried until the fish flakes and the coating is brown.
25 min · Easy
View recipe
Air Fryer Mozzarella Sticks
String cheese is breaded, frozen so it holds together, then air-fried until the crust is brown and the center is just molten.
28 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Air Fryer Potato Wedges
Potato wedges soak off some surface starch, then air fry with oil and paprika until the edges brown. They need a single layer and a shake, or they steam.
32 min · Easy
View recipe
Air Fryer Turkey Burgers
Turkey patties cook in a preheated basket until the center hits 165°F, then go on toasted buns with lettuce and a simple sauce. Ground turkey needs the thermometer. Color is not enough.
24 min · Easy
View recipe
Air Fryer Zucchini Fries
Zucchini sticks get egg and breadcrumbs, then air fry until the coating browns and the inside is tender. They are a side, and they only stay crisp if you do not crowd the basket or sauce them early.
27 min · Easy
View recipe
Air Fryer Buffalo Cauliflower
Cauliflower florets get a thin cornstarch coating, air fry until the edges brown, then toss in buffalo sauce. The coating has to be dry before the sauce or the florets steam.
26 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.