Slice the onions very thin and separate them into strings. Transfer to a gallon-sized resealable bag.

Pour the buttermilk into the bag with the onions, seal, and shake to coat. Refrigerate for 40–45 minutes.

In a second gallon-sized bag, add flour, garlic powder, Slap Ya Mama® seasoning, paprika, and black pepper. Seal and shake to combine.

Heat oil to 375°F in a cast-iron skillet or heavy pot.

Working with half the onions at a time, remove them from the buttermilk with tongs and gently shake off excess liquid.

Add those onions to the flour bag, seal, and shake until well coated.

Using tongs, lift the coated onion strings and gently place them into the hot oil. Don’t overcrowd the pan.

Fry until golden brown and crisp, stirring occasionally (usually a minute or two per batch).

Remove with a slotted spoon and drain on paper towels. Repeat with remaining onions.

Serve warm.