Buttermilk Brined Panko Crusted Onion Rings

I made these last night to serve with big juicy cheeseburgers...talk about yumm-o! I created this "in my head" yesterday, so please forgive me if the recipe seems to ramble...I typed it as it came to me. I have always made beer batter rings in the past, but so love the crunch of Panko, I came up with what you are reading here.

3 or 4 large onions (I used Vidalias)
1 quart buttermilk
Seasoned salt
Fresh cracked pepper
Garlic powder
Kosher salt
3 cups flour
3-4 cups Panko
Veg Oil

Peel onions, cut off ends and slice into 1/4" slices. Seperate into individual rings. Place rings in gallon ziploc. Pour buttermilk over onions, add 1 tsp seasoned salt & 1 tsp pepper. Seal bag and shake to combine. Refrigerate at least 4 hours.

In glass baking dish, combine flour, 2 tsp seasoned salt, 1 tsp pepper and 1/2 tsp garlic powder. Stir with whisk or fork to blend. Pour Panko into another baking dish and season with 1 tsp kosher salt. Take your onion rings out of fridge and pour off half the buttermilk into another baking dish. Drain rings in a colander.

Dip each onion ring into seasoned flour, shake off excess and dip in buttermilk brine then into Panko, gently pressing Panko onto ring. Place onion rings on large rimmed baking sheet and once all rings are coated, let rest on baking sheets 20 minutes.

While rings are resting, heat 1 1/2 " to 2" veg oil in large skillet over medium high heat. Oil is ready when it begins to "pop" (about 7 minutes or so). Preheat oven to 200 degrees.

When oil is ready place 4-5 rings in hot oil and fry until golden brown about 1 minute), turn rings over with wooden skewer or chopsticks and fry another 30 seconds to 1 minute. Remove rings and drain on paper towel lined plate. Place cooked rings on large baking sheet and keep warm in oven while frying remaining rings.

Serve with homemade Honey Mustard dressing (here on blog) or what ever dipping sauce makes you happy!