Extra crispy double breaded onion rings

Cut the top and bottom off each onion, score one layer deep down one side and peel the slimy outer layer off.

Cut each onion into about four planks three quarters to one inch thick, laying the last plank flat to slice it evenly.

Pop the middle half out of each plank and separate the large rings, keeping nothing smaller than about two and a half inches across.

Whisk the flour, cornstarch, baking powder, paprika, salt and black pepper together in a medium bowl.

Set out the buttermilk in one container and the plain flour in another.

Toss a ring in the plain flour, shake off the excess, swirl it in the buttermilk, let it drip, then coat it in the seasoned breading and shimmy off the excess; hold on a sheet tray.

Bread every ring a second time, going straight back into the buttermilk and then into the breading, so no onion is left exposed.

Heat two quarts of neutral oil in the Dutch oven over medium to about 350F, and preheat the oven to 200F with a wire rack sheet tray inside.

Lower six rings in at a time with a fork and jab gently with a spider so nothing sticks.

Fry four minutes total, flipping at two minutes, until golden brown and well crisped.

Hold the fried rings on the rack in the low oven while the remaining batches fry.