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Slice onions 1/2 - 1 inch thick and separate the rings.
Add buttermilk to a bowl and add rings. Cover and store in fridge for at least an hour.
In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don't have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it's ready.
Mix flour with salt and pepper in a wide shallow bowl or plate.
With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings - fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They'll go from done to burnt quickly.
Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
Serve immediately with Fry Sauce or Ketchup!