Directions

1. 1. Soak the onion rings in the buttermilk, stirring occasionally, for half an hour. Heat the oil to 350 degrees F in a large skillet or deep fryer.
2. 2. While the oil is heating stir together the flour, cornmeal, kosher salt, black pepper and chili powder in a shallow bowl.
3. 3. When the oil is up to temperature begin making the rings. Remove the individual onion rings from the buttermilk (leave them wet so they'll hold the breading) and dredge each one in the flour mixture (don't shake off the excess flour.) When you've coated five or six put them in the hot oil.
4. 4. Deep fry them until they are golden brown on both sides, stirring and turning them if necessary. When you first put them in the oil they will sink to the bottom but should float to the top very quickly; stir the onions gently so they don't stick together.
5. 5. Drain the onion rings on paper towels, sprinkle lightly with additional salt if desired and serve while they are still warm.