• Preparation Time 30 minutes
  • Baking Time 17 minutes
  • Makes about 4 servings
  • Freezing Not Recommended

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Ingredients

  • 4 tbsp Crisco® Vegetable or Canola Oil, divided
  • 2 large Vidalia or Spanish Onion, sliced into 1/4” (0.5cm) rounds
  • 1 1/2 cups buttermilk
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 1/2 tsp paprika
  • 1 1/2 cups seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Serving Size: about 4 servings

Directions

Serving Size: about 4 servings

  • Preheat oven to 450°F (230°C). Drizzle two large baking sheets with 2 tbsp (30 mL) oil each. Set aside.
  • Place buttermilk in medium sized bowl and season with salt pepper. Place flour, and spices in separate small bowl. Combine seasoned bread crumbs and parmesan cheese in third large bowl.
  • Toss 5 to 6 rings in buttermilk, then dip in flour mixture, then dip in buttermilk again and coat with breadcrumbs. Arrange in single layer on prepared baking sheets. Drizzle with additional oil if desired.
  • Bake in preheated oven 8 to 10 minutes, until golden on bottom. Turn over and continue cooking another 5 to 7 minutes until crispy. Serve immediately.

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