1. At least 3 hours ahead of time or overnight, place your cut up onions into buttermilk and let them soak covered tightly in the refrigerator. Soaking the onions will tenderize them.

2. Once onions have soaked, preheat your oven to 425° and line a baking sheet with parchment paper, set aside.

3. Next, get your breading ingredients together. Combine the breadcrumbs, cornmeal, flour, paprika and garlic powder in one bowl and mix them all around until everything is evenly distributed.

4. In another bowl, lightly beat the eggs and milk together.

5. Take onion slices out of buttermilk and dip into eggs. Immediately submerge them into the breadcrumb mixture being sure to coat the onion entirely. Place in a single layer onto prepared baking sheet and repeat the dipping and breading process until all onion slices are ready.

6. Before going into the oven, spray the tops of the onions with some non-stick spray. This will ensure that the breading is adhered and will help the browning process.

7. Bake for about 15 minutes, flipping the onion rings half way through and re-spraying with cooking spray. Judge the onion ring's doneness by your liking. If you like them more crispy, bake longer, if you like them less crispy, then bake less. While they are in the oven, get your dipping sauce ready.

1. Combine ketchup, mayo and hot sauce in a small bowl and mix until combined.

2. Once onion rings are ready, let them cool for 2-3 minutes on hot pan, then transfer to a plate.

3. Dig in!