Onion rings...

Yes, this recipe requires some frying. I know exactly what you're thinking...but hear me out. I am not a fried-type person at all. In fact the idea of my food swimming in oil is enough to trigger gag reflexes. Keep in mind, you will feel guilty - but that guilt quickly turns to pure delight. If you're an onion ring fan of any kind, you will not be disappointed! As a side note: since we already had the oil ready for frying we decided we'd try a few other things; fried pickle - not my favorite, fried oreo - decent but definitely not work the health side effects. The onion rings on the other hand are worth the clogged arteries!

Ingredients:
2 tablespoons hot sauce
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
2 cups buttermilk
1 large onion, sliced (¼-inch slices, we tried yellow and white and I couldn't taste a huge difference)
2 cups flour
1½ tablespoon garlic salt
1 teaspoon sweet paprika
½ teaspoon freshly ground black pepper
1 quart vegetable, canola, or peanut oil for frying

Preparation:
In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions.

Cover the bowl and refrigerate for two hours.

In a shallow bowl or large dish, combine the flour with 1½ tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess. Re-dip them in the buttermilk mixture, and once again dip in the flour mixture (This double dipping allows for a thicker bread around the onion, if you prefer a thin bread, just dip once!)
Heat the oil in a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer or you can use a skillet using the thermometer that comes attached to the cord.

Fry the onions in several batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired. Serve with your favorite dip, and enjoy!