4–6 large Vidalia onions
11oz Beer of choice
Peel and cut off the top and bottom of each onion.
Carefully cut onion into 1/8 (Use chopsticks to prevent from going to low).
Place onions in ice water for 2-3 minutes. (This will help onion to loosen up)
Carefully pat dry and sit to the side.
In a large bowl, add half of the Sylvia’s Soulfood Crispy Fried Chicken Mix and combine it with the beer. This will create your wet batter.
In a large freezer bag, add the remaining mix to the bag.
Place one onion at a time in the wet batter. Use a spoon to make sure that batter gets into each layer.
Then place the onion into the freezer bag and shake well so that the dry mix completely covers the onion.
Repeat the wet batter and dry mix one more time.
Place each battered onion on a cookie sheet or a large platter and place in the freezer for 2 hours or more.
When you’re ready to fry your onions, heat your vegetable oil in a deep fryer or large pot to 375 degrees.
Take the battered onions out of the freezer and place in the hot oil immediately.
Fry for 8-10 minutes or until golden and crispy all over.
Place on a paper towel to drain excess oil.
Eat while hot. Use your favorite dipping sauce.