1/2 cup (125 mL) flour
1 large egg
1/2 cup (125 mL) buttermilk
1/4 tsp (1 mL) cayenne pepper
Salt & pepper to taste
1/4 cup (50 mL) panko
4 cups thick potato chips 2 large onions cut into thick rings
6 Tbsp (90 mL) vegetable oil
Pre-heat oven to 450ºF (230ºC).
Prep the onions by cutting thick slices and pulling apart the rings. (use the small centre rings in another recipe)
Put 1/4 cup flour in shallow baking dish.
Whisk egg, buttermilk, 1/4 cup flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together then pour into a second shallow dish.
Whiz chips in food processor until finely ground and mix in 3rd shallow dish with Panko.
One at a time, dredge each onion ring in flour, then dip in buttermilk mixture, shake of excess, then cover in crumb coating. Transfer to a plate and repeat with remaining rings.
Pour 3 Tbsp oil onto a rimmed baking sheet and heat in oven until just smoking. Tilt heated sheet to coat evenly with oil, then arrange onion rings on sheet. Bake for 7 minutes, then flip onion rings over and bake another 7 minutes, until golden brown on both sides. Transfer onion rings to a cooling rack to drain oil briefly. Serve immediately.
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