1. Prepare the onions

• Cut each onion in half lengthwise, then into quarters
• Separate each layer into individual petals or segments
• Trim any overly large petals to ensure uniform bite-sized pieces

2. Set up your dredging station

• In one bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, chili powder, salt, and black pepper
• In another bowl, whisk together eggs and milk to form a smooth egg wash

3. Dredge the onion petals

• Dip each onion petal into the flour mixture, then into the egg wash, and back into the flour mixture again
• Press gently to coat each petal evenly and ensure the coating sticks well
• Set coated petals on a parchment-lined tray or rack while prepping the rest

4. Bake or air-fry

• For baking: Preheat oven to 425°F (220°C), line a baking sheet with parchment paper, and lightly grease it
• Arrange the coated onion petals in a single layer, spacing them out
• Spray the tops lightly with oil and bake for 15–18 minutes, flipping halfway for even browning
• For air frying: Preheat air fryer to 375°F (190°C)
• Place petals in the air fryer basket in a single layer (cook in batches if needed)
• Spray lightly with oil and cook for 10–12 minutes, shaking the basket halfway through

5. Make the dipping sauce

• In a small bowl, whisk together mayonnaise, ketchup, hot sauce, garlic powder, paprika, lemon juice, and salt
• Mix until smooth and creamy, then refrigerate until ready to serve

6. Serve and enjoy

• Transfer golden, crispy onion petals to a serving platter
• Garnish with chopped parsley and serve immediately with dipping sauce on the side