Air fryer · Beginner
Air-fryer onion rings
A dry panko crust holds its shape in the basket; small batches help the edges turn crisp.
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Let's make it.
- Peel the onion and slice it into even ¼-inch rounds. Separate the rings and pat them dry; a dry surface helps the coating grip.
- Mix the flour, paprika, garlic powder, ½ teaspoon salt and a few grinds of pepper in a shallow bowl. Beat the eggs with the milk in a second bowl and put the panko in a third.
- Working one ring at a time, coat it in seasoned flour and tap off the excess. Dip it in egg, then press panko onto both sides. Set the coated rings on a plate while you finish.
- Preheat the air fryer to 392°F (200°C). Arrange the rings in one layer with space between them; cook in batches if they touch or overlap.
- Mist both sides lightly with cooking spray. Cook at 392°F for about 10 minutes, flipping halfway, until the crumbs are golden brown and crisp.
- Start checking a little early: ring thickness and basket airflow change the timing. Add a minute or two if needed, then serve right away with ketchup or a dip.
The little thing that matters
A loose wet batter can drip through the basket before it sets. The flour-egg-panko coating is easier to handle here, though it will not have the same shell as a deep-fried ring.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Never pour oil into the air fryer basket; a light coat on the food is enough.
Air fryer setting reference: Jo Cooks: Air Fryer Onion Rings.
Air fryer use reference: Philips: Air fryer food not crispy or as expected.
Air fryer vs deep fryer vs pan
On the air fryer chart: onion rings at 392°F (200°C). See every food.
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