Thick yellow onion rounds get separated into rings, dunked in a smooth, tangy batter seasoned with garlic powder, onion powder, and smoked paprika, then pressed into a crunchy breadcrumb coating on both sides. The air fryer does the heavy lifting here, turning out a shatteringly crisp exterior while keeping the onion inside sweet and tender — all with just a light mist of cooking spray instead of a deep-fry oil bath. Flipping halfway through ensures even browning on every side, so you get that deep-golden crunch all the way around. These come together fast, make a fantastic side or snack with your favorite dipping sauce, and are a solid pick for a gluten free kitchen. Serve them straight off the wire rack while they're still hot and at their crispiest.
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Slice the onions crosswise into 1/2-inch-thick rounds and separate into individual rings. Discard the very small inner rings or save for another use. Set the rings aside on a wire rack.
In a large bowl, whisk together the buttermilk, egg, flour, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and black pepper until smooth and no dry streaks remain. Add the onion rings and toss to coat, then let them soak for 10 minutes so the batter clings.
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