Peel 2 large yellow onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and place in a large bowl or tray. Reserve smaller inner rings for snacking.

Dry and dredge

Place 1 cup all-purpose flour mixed with 1/4 cup cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt into a shallow bowl for dredging. Toss onion rings in this dry mix to coat lightly, shaking off excess. Transfer coated rings to a wire rack.

Make batter

In a medium bowl whisk 1 egg with 1 cup buttermilk, 1 teaspoon baking powder and the remaining 1 teaspoon kosher salt until smooth. Add remaining 1/4 cup cornstarch gradually if batter seems too thin; you want a thick but pourable batter that will cling to rings.

Prepare breadcrumb station

Place 1.5 cups panko breadcrumbs in a shallow wide dish. For a crunchier crust you can pulse half the panko briefly in a food processor to make finer crumbs and mix back together.

Batter and coat

Working in batches, dip dredged onion rings into the buttermilk batter, allowing excess to drip back into the bowl, then press each ring into the panko breadcrumbs to coat completely. Place coated rings on a wire rack and let rest 10 minutes so the coating adheres.

Heat oil

Pour 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.

Fry rings

Fry onion rings in small batches (4–6 rings at a time depending on pot size) to avoid crowding. Cook 2–3 minutes per side, turning once with tongs or a spider, until golden brown and crisp. Maintain oil temperature between 330–360°F; adjust heat as needed.

Drain and season

Use a slotted spoon to transfer fried rings to a cooling rack set over a baking sheet or paper towels. Immediately season with a light sprinkle of fine salt to taste. Repeat with remaining rings.

Keep warm

If making ahead, keep finished rings in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay warm and crisp. Avoid stacking to prevent sogginess.

Pelican Sauce

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder and 1/4 teaspoon salt in a small bowl. Whisk until smooth.

Taste and adjust seasoning — add more hot sauce for heat, more lemon for brightness, or more ketchup for sweetness. Chill in the refrigerator at least 15 minutes to let flavors meld before serving.