Pour the buttermilk over the onions and let them soak for at least 30 minutes.

This softens the onion and adds flavor.

This will help the batter stick better.

In a mixing bowl, whisk together the remaining 1 cup flour, Lawry’s seasoned salt, pepper and salt.

Slowly whisk in the cold beer until the batter is smooth but not too runny.

Think pancake batter consistency.

In a heavy skillet or deep fryer, heat 2–3 inches of oil to 350°F (175°C).

A thermometer is helpful here to keep the oil temp steady if you’re not using a deep fryer.

Fry the onion rings in small batches, turning once, until golden brown (about 2–3 minutes per side). Don’t overcrowd.

Remove onion rings with a slotted spoon and let them drain on a paper towel-lined pan.

Place cooked onion rings to a sheet pan and set them in a 250° oven to keep them warm while you’re frying the remaining onion rings.

Serve onion rings warm with a dipping sauce.