✔ Updated · fixed coating amounts and oil temperature + oven and air fryer options
These Red Robin onion rings are my copycat-style take on the restaurant's famously tall stack: thick slices of sweet onion in a seasoned, golden breadcrumb coating that shatters when you bite in. In my kitchen, half the stack never reaches the table.
At a glance
The one tip that matters: Keep the oil at 365°F (185°C) and fry in small batches. Oil that's too cool makes greasy, soggy rings, and crowding the pot drops the temperature fast.
The method is a simple three-bowl breading station of seasoned flour, egg and milk, and breadcrumbs, followed by a quick fry at 365°F (185°C). A double dip makes the coating extra thick, and the oven and air fryer versions below skip the pot of oil. Serve them with Red Robin-style campfire sauce for dipping.
Why You'll Love These Onion Rings
- Extra crunchy, with a thick breadcrumb coating that stays crisp.
- Sweet, tender onion inside every ring, cut a generous 1/2 inch thick.
- Simple pantry ingredients: onions, flour, eggs, milk and breadcrumbs, plus oven and air fryer options.
What Makes Red Robin-Style Onion Rings Different?
Restaurant onion rings are known for a few things: thick-cut rings, a crunchy golden coating that stays on the onion, and a dipping sauce on the side. This copycat-style recipe gets there with a three-bowl breading station rather than a thin batter, so the coating fries up craggy and crisp instead of puffy.
The other secret is organization. Bread every ring before you start frying, then fry in small batches so the oil stays hot. For more burger-joint favorites, browse our copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use big onions. Large sweet onions such as Vidalia or Walla Walla give the widest rings and the sweetest, mildest flavor. Yellow onions work too, with a little more bite.
- Dry hand, wet hand. Use one hand for the flour and breadcrumbs and the other for the egg mixture so your fingers don't clump with batter, or use two forks.
- Let them rest. 5 to 10 minutes on the rack before frying helps the coating set so it doesn't fall off in the oil. I skipped this once, and half the coating stayed behind in the pot.
- Use a thermometer. Keep the oil between 350°F and 375°F. If it's too cool the rings soak up oil, and if it's too hot the crust burns before the onion softens.
- Drain on a rack, not paper towels. Paper traps steam under the rings and softens the crust. A rack keeps every side crisp, which is why I keep one set over a sheet pan right by the stove whenever I fry.
Red Robin Onion Rings (Copycat)
4
servings20
minutes15
minutes420
kcal35
minutesCopycat-style Red Robin onion rings: thick 1/2-inch rings of sweet onion dredged in seasoned flour, dipped in egg and milk, coated in breadcrumbs and fried at 365°F until deep golden and crunchy. Serve hot with campfire sauce or ranch.
Ingredients
- Onions
2 large sweet or yellow onions
- Coating
130 g all-purpose flour (about 1 cup)
1 teaspoon fine salt, plus more for sprinkling
1/2 teaspoon ground black pepper
1/2 teaspoon paprika (optional)
2 large eggs
1 cup whole milk
1 1/2 cups plain or panko breadcrumbs
- For Frying
6 cups neutral oil, such as vegetable, canola or peanut
Directions
- Prep
- Peel the onions and cut them crosswise into 1/2-inch slices. Separate the slices into rings, setting aside the small centers for another use.
- Set up three shallow bowls: whisk the flour, salt, pepper and paprika in the first; beat the eggs and milk in the second; put the breadcrumbs in the third. Set a wire rack over a baking sheet.
- Toss each ring in the flour and shake off the excess, dip it into the egg mixture and let it drip, then press it into the breadcrumbs until evenly coated. Set the coated rings on the rack.
- For an extra-thick, crunchy coating, dip the breaded rings back into the egg mixture and the breadcrumbs a second time.
- Fry
- Pour the oil into a heavy, deep pot to a depth of about 2 inches, leaving at least 3 inches of space at the top. Heat it over medium-high heat to 365°F (185°C), checking with a thermometer.
- Fry the rings in small batches, without crowding, for 1 1/2 to 2 minutes per side, flipping once, until deep golden brown. Let the oil come back to 365°F between batches.
- Lift the rings out with a slotted spoon or spider, drain on a clean wire rack and sprinkle with a pinch of salt while hot. Keep finished batches warm in a 200°F oven and serve with campfire sauce or ranch.
Notes
- For a really crispy crumb we normally use panko breadcrumbs. But if you can’t find any or can’t get hold of them there are other solutions. You can use oatmeal to create a crispy crust or even crushed up tortilla chips. If you have any bread lying around, if you give it a blitz in a food processor you should be able to get a fairly fine crumb.
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Oven-Baked and Air Fryer Onion Rings
No pot of oil? Both methods below use the same breading; just mix 2 tablespoons of oil into the breadcrumbs so the coating browns.
- Oven: heat the oven to 425°F (220°C). Set a greased wire rack on a baking sheet, arrange the breaded rings in a single layer and bake for 15 to 20 minutes, flipping halfway, until golden.
- Air fryer: spray the basket and the rings with oil, then air fry in a single layer at 380°F (193°C) for 8 to 10 minutes, flipping and spraying again halfway.
- Make ahead: bread the rings, freeze them on a tray until solid and bag them for up to 2 months. Fry or bake from frozen, adding 1 to 2 minutes.
What to Serve With Onion Rings
- Dipping sauces: smoky campfire sauce, ranch, chipotle mayo or BBQ sauce.
- Burgers and sandwiches: pile a few rings onto a bacon cheeseburger or a BBQ chicken sandwich.
- Game-day spread: serve them with wings, fries and potato skins for a restaurant-style appetizer platter.
Frequently Asked Questions
What makes Red Robin-style onion rings so crunchy?
In this copycat-style recipe, the crunch comes from a three-step breading of seasoned flour, egg and milk, then breadcrumbs, and frying at a steady 365°F. Dipping the rings in the egg and breadcrumbs twice gives an even thicker, crunchier coating.
Can you use red onions for onion rings?
Yes, and I use them when I want a bit more bite. Red onions make good onion rings with a slightly sharper, more peppery flavor and a pretty purple edge. Sweet onions are milder and are the closest to restaurant-style rings, but any large onion works.
Can I bake these onion rings instead of frying?
Yes. Toss the breadcrumbs with 2 tablespoons of oil before coating, arrange the rings on a greased rack over a baking sheet and bake at 425°F for 15 to 20 minutes, flipping halfway, until golden and crisp. They'll be a little less crunchy than fried.
Can I make onion rings in the air fryer?
Yes. Spray the breaded rings well with oil and air fry in a single layer at 380°F for 8 to 10 minutes, flipping halfway and spraying again, until golden.
How do I reheat leftover onion rings?
Reheat them on a rack in a 400°F oven for 5 to 7 minutes or in the air fryer at 375°F for 3 to 4 minutes. Avoid the microwave, which makes the coating soggy. Leftovers keep in the fridge in an airtight container for up to 3 days.
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What type of oil do you recommend for frying? Also, is it easier to use an air frying basket?
A neutral oil with a high smoke point, such as vegetable, canola or peanut, is best, heated to 365°F. For the air fryer, spray the basket and the breaded rings with oil and cook in a single layer at 380°F for 8 to 10 minutes, flipping and spraying again halfway. They won’t be quite as crunchy as fried, but there’s much less mess.