1. Before you start, line a plate with paper towels, or prepare a frying rack for draining the onion rings. Place a pair of tongs near your work station.

2. Cut off the ends of the onions, then slice the onions into rings. Using your hands, gently separate as many rings as possible. Place the rings in a large bowl, then pour in the buttermilk and hot sauce. Stir to coat, then set aside to marinate for at least 20 minutes or up to a few hours.

3. In a second large bowl, combine the pancake mix and cold water. Gently stir to combine, being careful not to over-mix (some lumps are ok). Transfer to the refrigerator to thicken for at least 5 minutes.

4. In a large, heavy-bottomed, high-sided pot, pour enough oil to reach a few inches up the side of the pot. Heat the oil to 375ºF.

5. Once your oil is hot, remove the batter from the fridge. Working in batches as needed, transfer the onion rings from the buttermilk mixture to the pancake batter, turning to coat, then carefully place them in the hot oil. Fry until golden, turning with the tongs halfway through, about 1 minute per side. Immediately transfer the onion rings to the paper towel–lined plate to drain and sprinkle them with salt.

6. Serve the onion rings hot with your favorite sauce—I recommend spicy ranch!