Baked Onion Rings

I will never eat fried onion rings again. I cannot even believe how much I enjoyed these! So easy! I subbed garlic salt instead of cayenne pepper since I ran out of it while making pecan crusted chicken (look for that post on Friday)... I really don't have much else to say besides how surprised I was that I made onion rings... and they rocked... and you should try this recipe!


Baked Onion Rings
Adapted from Martha Stewart

1 1/2 cups cornflakes
1/2 cup whole wheat dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk (I used fat-free buttermilk)
1/4 cup all-purpose flour
1/8 teaspoon garlic salt (original recipe: cayenne pepper)
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil


Directions

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and garlic salt and season with salt & pepper (salt omitted since used garlic salt).

2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.