How to make it

1. Slice the onions.. Peel the onions and cut them into rings about half an inch thick. Pop the rings apart with your fingers and pull out the tiny inner pieces — those are too small to coat.
2. Heat the oil.. Pour the oil into the pot — it should be about 2 inches deep. Heat over medium-high until it reaches 350°F. No thermometer? Drop in a breadcrumb: it should sizzle hard right away but not burn.
3. Set up your coating line.. Bowl 1: flour mixed with the paprika, garlic powder, salt and pepper. Bowl 2: eggs whisked with the milk. Bowl 3: panko breadcrumbs.
4. Coat the rings.. Working one ring at a time: dredge in the seasoned flour, dunk in the egg wash, then press into the panko so it is fully covered. Set coated rings on a plate.
5. Fry in small batches.. Carefully lower 4–5 rings into the hot oil with tongs. Fry 2–3 minutes, flipping once, until deep golden. Do not crowd the pot or they go soggy.
6. Drain and salt.. Lift them out with the slotted spoon onto paper towels. Sprinkle with a little salt while they are still hot. Let the oil come back up to heat between batches.
7. Serve hot.. Pile them up and serve right away with ranch or your favorite sauce.