Step 1: In a shallow bowl or dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir the dry ingredients until well mixed and evenly distributed.

Step 2: Pour the buttermilk into a separate bowl or dish, creating your wet coating station.

Step 3: Dip each onion ring into the buttermilk, ensuring it is fully coated on all sides and allowing any excess to drip off briefly.

Step 4: Transfer the buttermilk-coated onion ring to the flour mixture and coat it thoroughly, pressing gently to adhere the flour mixture to the onion ring. Shake off any excess flour and place on a prepared surface.

Step 5: Place the coated onion ring on a baking sheet or wire rack. Repeat the dipping and coating process with the remaining onion rings, working in batches if needed.

Step 6: Fill a deep skillet or Dutch oven with enough vegetable oil to submerge the onion rings (about 2-3 inches deep). Heat the oil to a temperature of 375°F (190°C), using a kitchen thermometer to monitor accuracy.

Step 7: Carefully place a few coated onion rings into the hot oil, making sure not to overcrowd the skillet. Fry the onion rings for 2-3 minutes, or until they are golden brown and crispy, flipping once if needed for even cooking.

Step 8: Use a slotted spoon or a spider strainer to remove the fried onion rings from the oil, allowing any excess oil to drain back into the pot.

Step 9: Transfer the fried onion rings to a paper towel-lined plate to remove any additional oil. Allow the oil to return to temperature before frying the next batch.

Step 10: Serve the fried onion rings immediately while they are still hot and crispy for the best texture and flavor.