Add the buttermilk and hot sauce into a large flat-bottom container. Whisk well to combine.

Add the onion rings to the buttermilk mixture, arranging them so that they are all submerged. Cover the container and refrigerate the onions for at least two hours or overnight.

About 45 minutes before you are ready to serve, heat the oil in a deep-fryer or a large heavy pot. Heat it to 365ºF. I used an enameled cast iron Dutch oven.

While the oil is heating, batter the onion rings. Add the flour to a large bowl. One at a time, remove each onion ring from the buttermilk mixture and put it into the flour. Coat it on all sides, knocking off the excess flour using the side of the bowl. Set each ring on a large sheet of wax or parchment paper.

Add the baking powder, ale, eggs and seasoned salt into the remaining flour and whisk to combine the mixture into a smooth batter.

Line a large lipped sheet pan with wax or parchment paper and insert a wire rack into the pan on top of the paper. Line another lipped sheet pan with paper towels.

Preheat your oven to 250ºF and put the paper towel-lined pan on the center rack.

Dip each ring into the batter until it’s completely covered. Set the rings on the wire rack to allow the excess batter to drain.

Working in batches, fry the rings in the hot oil until they are nicely golden brown. This will take 2-3 minutes per side. Be careful not to overcrowd the fryer/pot. Do this in batches if needed.

Tip: I like to use a bamboo skewer to handle the rings while frying. It makes maneuvering them very easy. The wood stays cool, and they’re disposable.

Lightly season the rings with salt and pepper immediately after they come out of the oil. Set them in the paper towel-lined pan in the oven so that they stay hot. Repeat with the remaining onion rings.

Serve and enjoy!