Instructions:

1. Slice the Onion:
   Use a mandolin (with the guard!) or a sharp knife to slice the onion thinly into a large bowl.

2. Soak:
   Pour in the buttermilk and 1 TBS BBQ seasoning. Using your hands, break apart the onions and mix them into the buttermilk. Let them soak for 15 minutes.

3. Drain & Dredge:
   After soaking, tip the bowl to drain off as much buttermilk as possible. Add the flour and ½ TBS BBQ seasoning to the bowl. Toss to coat all the onions—add more flour if needed.

4. Fry:
   Heat oil in a skillet over medium-high heat. Fry the onions in batches, being careful not to overcrowd the pan. Fry until golden brown, about 2–3 minutes per batch.

5. Drain & Season:
   Remove onion strings to a paper towel–lined plate and immediately sprinkle with salt.