Panko Breaded Onion Rings

Slice onions to about ¼-1/2 inch thickness. Separate slices and set aside.Set up your breading station with 3 bowls.In the first bowl combine your flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano (you may want to add more/less seasonings depending on your taste)In the second bowl whisk the eggs together.In the third bowl place your Panko Bread Crumbs.Heat the oil in a frying pan on medium low heat. (I started out at medium and burned the first couple of onion rings)The dredging of the onions is a "double-dip" process. This allows the breading to be a bit thicker and tastier, especially if you've cut your onions into larger ½ inch pieces.Step 1: dredge your onions in flour, shaking off any excess or clumps that may have formedStep 2: dredge your onions in egg washStep 3: dredge your onions back in the flour, again shaking off any excess or clumps that may have formedStep 4: dredge your onion back in egg washStep 5: dredge your onion in Panko Bread CrumbsStep 6: place breaded onions in the hot oilOnce your onions are placed in the hot oil they will cook and brown very fast if the oil is up too high so keep an eye on them and adjust your temperature as needed.Take out of oil when Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.