Heat oil in a deep skillet or dutch oven to 350 degrees.

Peel the onions and cut them into thin slices. Remove the small pieces in the middle of the onion slices (Optional). Cut one side of the rings to open the rings up into strips.

Create the breading station: In a gallon baggie, add the flour and all the spices. In a medium-sized bowl, pour the buttermilk.

Place all the onion strings in the bag of flour/spices and toss around. Make sure you close the bag each time before shaking. Remove the onions from the flour mixture, shaking off excess flour, and put on a plate, paper towel, or something to hold them for a few minutes.

Next, place the onion straws (in small batches) into the buttermilk mixture until coated. Immediately put them back into the bag of flour mixture after draining off excess buttermilk. Toss in flour to coat.

You can now choose to put this coated batch of onions in the oil to fry or put them aside while you continue to bread the remaining onions. Either way, work in small batches to bread and fry the onions.

Fry in oil until golden brown, about 3-5 minutes. Place fried onion straws on a paper towel to absorb excess grease.

Serve immediately.