The Preparation
Soak the sliced onion rings in milk (or buttermilk) for 15-30 minutes.
Mix together flour, salt, pepper, and garlic powder in a shallow bowl or bag.
Heat oil in a heavy pot or deep skillet to 350°F.
Remove onion rings from the milk, letting excess drip off, and dredge thoroughly in the seasoned flour.
Fry in batches until golden and crispy, about 2-3 minutes per batch.
Drain on paper towels and season with additional salt immediately.
Use as a topping or side — best served fresh.
