• 1 ½ cups cornflakes
• ½ cup plain dried breadcrumbs
• 1 large egg
• ½ cup low-fat buttermilk
• ¼ cup all-purpose flour
• 3 tablespoons ground flaxseed
• 1/8 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
• olive oil baking spray
1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
2. In a food processor, pulse cornflakes, breadcrumbs, cayenne pepper, and flaxseed until fine crumbs form, then place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions
3. In another medium bowl, whisk together egg, buttermilk, flour, and season with salt and pepper.
4. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; coat well.
5. Place rings onto two cookie sheets. Lightly spray with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 12-15 minutes. Season with salt.