Begin by halving and peeling your large sweet or yellow onions. Slice them into thin half-moons, about 1/16 to 1/8 inch thick, and separate the onion pieces gently.

Place the sliced onions in a large bowl and fully coat them with buttermilk. Allow the onions to soak for approximately 30 minutes, stirring occasionally.

In a shallow dish, combine all-purpose flour, sweet paprika, seasoned salt, baking powder, garlic powder, and ground white pepper. Whisk until evenly mixed.

Drain the soaked onions thoroughly and toss in the seasoned flour mixture in small batches.

In a deep pot, heat about 2 inches of high heat neutral oil to 375°F. Fry the coated onions in small batches until golden brown, about 3 to 5 minutes.

Once golden, transfer the onions to a tray lined with paper towels and sprinkle with a touch of salt while still hot.

Allow the crispy onion strings to cool completely on wire racks before storing them in an airtight container.