Peel and slice onions, then separate rings and pat them dry.

In a mixing bowl, whisk together flour, salt, paprika, granulated garlic, and granulated onion. Slowly pour in the beer while whisking continuously to create a smooth batter. Taste to ensure quality control (optional, but encouraged).

In a deep pan or fryer, add oil and heat to 350 degrees F. Lightly coat rings in cornstarch or flour to help batter adhere. Dip each onion ring into batter, ensuring an even coat. Carefully place them in hot oil in small batches, avoiding overcrowding. Fry for 2 to 3 minutes, flipping halfway, until golden brown and crispy.

Transfer to a wire rack or paper-towel-lined plate to drain excess oil. Sprinkle with additional salt or chopped parsley, if desired. Serve hot with barbecue sauce, buttermilk ranch, or your favorite dipping sauce. Pair with an ice-cold Wild Horse Amber Ale and savor the crispy, golden perfection!