Begin by halving your large sweet or yellow onions, then peeling and slicing them into thin half-moons or rings. Soak in buttermilk for at least 30 minutes.

Combine all dry coating ingredients in a wide, shallow dish. Blend well to ensure a fluffy mixture.

Drain onions and coat them in the flour mixture, working in small batches to ensure even coverage.

Heat oil to 375°F in a large pot. Ensure proper temperature for crispy results.

Fry coated onions in small batches for 3-5 minutes until golden brown.

Transfer fried onions to a paper towel-lined tray to drain excess oil and sprinkle with salt.

Allow to cool completely on wire racks before storing in an airtight container.