Onion rings, which can be fried or baked, can sometimes be difficult to make crunchy. One of the best tips for making crispy onion rings is to use panko breadcrumbs, often referred to as Japanese-style breadcrumbs, as they tend to produce the crunchiest coating. When it comes to the coating or batter that you use, a thin layer usually generates the best results, as does maintaining a high, even temperature, whether you are frying or baking the onions. In addition, frying the onions in small batches or baking them with adequate space in between each piece can also make the difference between soggy and crispy onion rings.
Panko breadcrumbs are well-known in the culinary world for producing one of the crispiest crusts on nearly any fried food, including onion rings. This is because they are generally larger and dryer than traditional varieties, and therefore produce a crunchier, airier texture. They also tend to absorb significantly less grease than other styles of coatings, making them not only come out of the oven or fryer crispy, but also stay that way for a longer period of time.
Even with the best batter or breadcrumb mixture, too much coating can result in soggy onion rings. To prevent this, dredge or dip each onion ring in the breadcrumbs or batter individually. This will give each one an even coating, preventing any clumps. Oftentimes, when too much batter or breading builds up in one spot, it does not cook through during the baking or frying process, resulting in a soft texture.
One of the best tips for making crispy onion rings is to maintain the heat levels of the oil in which you are frying the onions, or keep your oven at a high heat level. When frying onion rings, a temperature of 350°F to 375°F (about 176°C to 190°C) is generally best. If you are baking the crispy onion rings, 400°F to 450°F (about 204°C to 232°C) is usually ideal.
In order to maintain the proper heat levels, prevent sticking, and keep the onions from steaming, it is important that you always work in small batches when making crispy onion rings. When frying, make sure that the onions have plenty of room to move around in the oil. Batches that are too large can drop the overall temperature, causing sticking and sogginess. When baking, make sure there is plenty of space between each ring, as having them too close together can cause the steam from the onions to become trapped between each ring, making the coating soft.
