Prep-Time      1 hour

Serves             6

Ingredients

6 large Vidalia, or Sweet Onions

1 quart whole buttermilk

2 tablespoons Kosher Salt

1 tablespoon fresh ground cracked pepper

For Frying

1 quart vegetable, peanut, or canola oil

Dry Ingredients

6 cups unbleached flour

1 tablespoon baking soda

1 tablespoon baking powder

2 tablespoons paprika

2 tablespoons granulated garlic

1tablespoon onion powder

3 tablespoons Kosher or sea salt

2 tablespoons fresh cracked black pepper

Directions

Place all of the dry ingredients in a large stainless steel bowl- whisk until everything is fully incorporated.

Cut the onions into 1-inch rings.

Place the cut onions in the buttermilk mixture- let soak in the fridge for 1 hour.

Place a large stainless steel soup pot on the stove- add the oil.  Turn on the heat to high until the oil reaches a temperature of 350 degrees.

Remove a small handful of the onions from the buttermilk mixture- let some of the buttermilk drip off (but not all) then place in the flour mixture making sure to coat all sides of the onions.

Fry the onion rings for 2-3 minutes a side until they become golden brown; flip to cook the other side.

Place the cooked onion rings on paper towels to absorb the excess oil.

Season with salt and pepper.

Serve.