Double-dredged onion rings

Cut the onions into big rings and peel off the thin inner film so the batter sticks.

Soak in buttermilk 20 minutes.

Mix all-purpose flour, cornstarch, smoked paprika and garlic powder.

Knock off the excess buttermilk and dredge, wet hand dry hand; dip back in the buttermilk and dredge again for a thicker, crispier coat.

Fry a few at a time in hot oil a few minutes, keeping them from sticking together, until well colored; drain and salt while warm.