Double-dip for these super-crispy, oven-baked onion rings

By Jim BaileyYankee Chef logo
theyankeechef.blogspot.com

Not only are these onion rings ultimately crispy, I couldn’t think of a better way to make these tasty treats better for you. These are no-fail, without the deep-frying guiltĀ  usually associated when enjoying something so delicious. I have found that butter-flavored cooking spray works equally as well without adding too many more calories. And of course this is a great coating for chicken to be baked. Remember to remove the skin of the chicken before coating.

Ultra-crispy baked onion rings.

Ultra-crispy baked onion rings.

Nonstick cooking spray
1 large onion, cut into 1/4-inch slices
1/2 cup fat free milk
5 egg whites, beaten well
2 cups very fine cornflake crumbs
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder, optional
1/4 teaspoon black pepper

Separate onion slices into rings; set aside. In a large bowl, whisk together milk and egg whites well. In a separate large bowl, combine cornflake crumbs, flour, cornmeal, salt, garlic powder and pepper.

Dip the onion rings into the milk mixture, a few at a time, then into the flour mixture, coating very well. Dip back into the milk mixture again, and lastly back into the flour mixture, shaking off excess. Place on a baking sheet, single layer, and continue with remainder of onion rings. Place them in the refrigerator while preheating oven to 450-degrees F. Spray the tops evenly with nonstick cooking spray, turn over and spray the other side. Bake 14 to 16 minutes, or until golden brown.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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