These are very easy. They don’t have a crumb coating, which I enjoy. The process of letting the batter get sticky on the onions is the key to a light and crisp breading.
2 or 3 large yellow onions, sliced into ¾” separated rings
1 quart buttermilk
2 c. flour
1 Tbsp. seasoned salt
Shortening for frying
1. Soak the onions in the buttermilk for about 5 minutes. Mix the flour and seasoned salt. Dip the onions in the flour and set aside on a sheet of waxed paper to allow the batter to get sticky, so the flour is no longer dry looking.
2. Heat the oil to 325°. Fry the onions for 5-7 minutes or until golden brown on both sides. After removing from oil, drain them on a brown paper bag and immediately salt them as desired. Keep warm in the oven while frying remaining onions.