2 tablespoons barbecue sauce
1 tablespoon hot suace
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large sweet yellow onion
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1 quart (i know it seems like a lot) vegetable, canola or peanut oil for frying
For the Dipping Sauce:
1/2 cup sour cream
3 tablespoons buttermilk
2 tablespoons barbecue sauce
1 teaspoon hot sauce
two pinches salt
2 tablespoons fresh chives, slices tiny
Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.
Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.
In a different large bowl, mix together the flour, salt, paprika and ground pepper.
In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.
Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.
Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.
Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees F. Let cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and forth batches.
Enjoy immediately sprinkled with fresh chives with dipping sauce.
