Step 1

In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.

Step 2

In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally.

Step 3

On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork.

Step 4

Heat oil in heavy stock pot or Dutch oven to 375 degrees.

Step 5

Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don’t clump. Stay close they should be done in 1-2 minutes. Drain on paper towels.

Step 6

Serve with the Chipotle Pepper Aioli.