Slice the onion into 1/2-inch thick rings. Then separate the rings from each other. Keep the large and medium rings. Save the small rings for other recipes.

Combine the flour, baking powder and salt in a medium bowl.

Coat each onion ring in the flour mixture. Then set them aside.

In the same bowl with the remaining flour mixture, add milk and egg. Beat well until no lumps remain.

Dip each onion ring in the mixture and shake away the excess liquid.

Then coat each onion in bread crumbs.

Place a large pot or Dutch oven over medium-high heat and add 2 inches of oil. Heat the oil to 375˚F.

Working in batches, drop the coated onions into the hot oil. Make sure not to overcrowd the pot. Cook them for about 3 minutes in total, flip halfway through.

Once cooked, transfer the onions to a paper towel-lined plate with a slotted spoon. Immediately sprinkle with more salt.