Preparation

1. Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle, and lemon juice in the work bowl of a mini food processor. Process on High until completely puréed and homogeneous. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
2. Place the Air Fryer Basket onto the Baking Pan and coat with nonstick spray. Reserve.
3. Put the flour into a bowl large enough to dip the onion. Put the egg and buttermilk into another similar-sized bowl, and the breadcrumbs and seasonings in a third similar-sized bowl. Reserve.
4. Trim the top of the onion to create a flat surface. Leave the root end intact. Turn the onion over so the root end faces up, and rest it on its flat surface.
5. Without piercing the root, cut the onion into 4 wedges. Also without piercing the root, cut each wedge in half; repeat until wedges are about ¼ inch thick.
6. Turn the cut onion over and carefully, without breaking the pieces off the root, separate the layers; the separated onion will resemble a flower with petals.
7. Dredge the onion in the flour, and gently shake off the excess before dipping into the egg mixture, and then finally coat each layer evenlywith the panko mixture. Evenly spray the coated onion with olive oil.
8. Put the prepared onion into the basket. Set to Air Fry at 400°F and cook the onion until it is crispy and golden brown in color, about 10 minutes.