1 yellow or sweet vidalia onion, sliced into thin rings
2 cups buttermilk, or enough to cover the rings once sliced
1 cup all purpose flour
½ tbsp seasoned salt
1 tsp pepper
¼ tsp cayenne pepper
¼ tsp paprika
canola or vegetable oil for frying
Cut the onion as thinly as you can into rings. It’s ok if they’re not complete rings.
Separate the rings into a small bowl or dish, and cover with buttermilk. Just enough so that each ring is wet with the buttermilk. Refrigerate for at least one hour.
Mix the flour and seasonings until combined.
Remove your rings from the buttermilk, and throw them into the flour mixture. Toss until each ring is thoroughly coated. Let the onions hang out in the flour mixture for about 5 minutes. This just ensures an even coating, and prevents most of the flour from floating off into the oil.
When ready to fry, heat your oil to 375 degrees. When the oil is ready, gently place the rings into the hot oil, shaking off any excess flour, and allow to fry for about 3 to 5 minutes, or until golden brown. The thinner the onions are sliced, the quicker this will take.
Drain on paper towels and lightly season with a tiny bit of salt while they’re still hot, if desired.