2 large onion, cut into 1/2-inch slices
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 quart oil for frying, or as needed
1 ¼ cup dry bread crumbs (I make my own by drying out bread: lay bread out uncovered on plates for 24 hours. Then make crumbs out of them by pounding them in a gallon zipper bag with a meat mallet.)
1. Heat the oil in a deep-fryer to 365* F (185* C).
2. Separate the onion slices into rings, and set aside.
3. In a gallon zipper bag, mix together the flour, baking powder and salt.
4. Shake the onion slices in the flour mixture until they are all coated; remove from bag; set aside, but save the flour mixture.
5. Whisk the egg and milk together.
6. Stir in the remaining flour mixture from bag into milk/egg mixture.
7. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.
8. Pour bread crumbs into the gallon zipper bag used to mix flour (original zipper bag you used to crush the bread crumbs will probably have holes.
9. Place a few rings at a time into the bag with the crumbs.
10. Shake the bag to coat the onions.
11. Give it a hard tap as you remove excess crumbs from onions. The coating should cling very well. Repeat with remaining rings.
12. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove with tongs to paper towels to drain.