Store any leftover dredging mixture (from Step 3) in an airtight container in refrigerator up to 2 weeks. Make sure your oil is hot enough, and that it comes back up to temp, before adding the second batch of onions.
Southern Living MAY 2013
1. Separate onion slices into rings, and place in a 9-inch square baking dish. Pour buttermilk over onion rings. Cover and chill 2 to 24 hours.
2. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.
3. Stir together flour and next 3 ingredients in a shallow dish. Dredge onion rings in flour mixture, and place on a baking sheet. Discard buttermilk.
4. Fry onion rings, in batches, 2 minutes or until golden brown, turning once. Drain on paper towels.
5. Serve onion rings immediately, or keep warm in a 200° oven until ready to serve.
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