In a medium bowl, whisk 1 cup flour, cornstarch, baking powder, paprika, cayenne, garlic powder, salt, and pepper.

Slowly whisk in beer until it reaches a heavy cream consistency (may not need all the beer).

Stir in olive oil and set aside.

Prepare the Dredging Stations

Place remaining flour in one bowl.

In a second bowl, mix Panko, garlic powder, and ¼ teaspoon salt.

Set up a wire rack over a cookie sheet for resting battered rings.

Dredge the Onion Rings

Heat 4 inches of oil to 375°F.

Dipping onion ring in beer batter.

Remove onions from buttermilk.

Dredge in flour, then dip in beer batter, and finally coat in Panko mixture.

Place on the rack to rest.

Fry the Onion Rings

Fry a few at a time in hot oil, turning every couple of minutes until golden brown.

Frying the onion rings.

Remove and drain on paper towels.

Keep warm in the oven at 175°F if needed.

Serve

Serve hot with the prepared dipping sauce.

A perfect onion ring keeps the onion inside the crispy shell when you bite in!