Step 1: Prep the Onions
Peel and halve the onions from top to root. Slice each half into 4–6 wedges, then separate them into individual petals. Try to keep them similar in size for even cooking.

Step 2: Soak in Buttermilk
Place the onion petals in a large bowl and cover with buttermilk. Let them soak for 30–60 minutes. This softens the onions and helps the coating stick.

Step 3: Mix the Coating
In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Step 4: Dredge the Petals
Working in batches, remove petals from the buttermilk and toss them in the flour mixture until fully coated. For extra crunch, double dip—return to the buttermilk and then back to the flour.

Step 5: Fry the Petals
Heat oil in a deep pot to 350°F (175°C). Fry petals in batches for 2–3 minutes or until golden and crispy. Don’t overcrowd the pot. Transfer to a paper towel-lined tray to drain.

Step 6: Serve Hot
Sprinkle with a pinch of sea salt and serve immediately with your favorite dipping sauces.