1/1/2 cups panko bread crumbs
1/4 cup olive oil
kosher salt and black pepper
1/4 cup all purpose flour
2 large eggs, lightly beaten
1 small sweet onion (such as vidalia or wall wall) sliced and rings separated
3/4 cup buttermilk
1/3 cup mayo
1 tsp chopped chipotles in adobo sauce
2 Tb finely chopped fresh parsley
Heat oven to 450. Toss bread crumbs with 2 Tb of the oil, 1/2 tsp salt, and 1/4 tsp pepper. Bake on rimmed baking sheeet, tossing once until golden brown, 3 - 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls.
Rub the remaining oil on 2 rimmed baking sheets. Dip the onion rings in the flour and eggs (letting any excess drip off), then coat with the breadcrumbs pressing gently to help the stick. Bake on prepared baking sheets, turning once, until tender 12 - 14 minutes.
Whisk together the buttermilk, mayo, chipotles, parsley, and 1/4 tsp salt in a small bowl. Serve with the onion rings for dipping.
Real Simple, May 2013