Instructions

• Pour oil for frying into a skillet and heat to 350°F (175°C).
• Place 2 cups buttermilk in a small bowl.
• In another bowl, combine 1 1/2 cups flour, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper; whisk to blend.
• Use a sharp knife to slice 2 large onions thin. Separate the slices into individual strings or strips with your fingers.
• Working in batches to avoid crowding the skillet, use tongs to dredge a portion of the onion strings in the buttermilk, letting excess drip off, then transfer them to the flour mixture and toss to coat evenly. Shake off any excess flour.
• Carefully add the coated onion strings to the hot oil and fry 2–3 minutes, or until golden brown and crispy, maintaining the oil temperature near 350°F between batches.
• Remove fried onion strings with tongs or a slotted spoon and drain on paper towels. Repeat steps 5–7 with the remaining onions.