Preheat your oven to 210°C.
Put the eggs, milk and chili in a bowl. Mix and set aside.
Place breadcrumbs on a plate and set aside.
Cut the onions in their diameter, in 1/2 centimetre strips.
Place them in a freezer bag and add the flour and a pinch of salt and pepper. Close the bag and shake well so that the flour sticks to all the onion slices.
Dip the onion strips, one at a time, into the egg and milk mixture, then into the breadcrumbs, covering them completely.
Arrange them in a dish, oil them with a spray and put them in the oven for 15 to 20 minutes, or take them out when they are just browned.
