Instructions
- Prepare the Chipotle Aioli: In a small bowl, combine all Chipotle Aioli ingredients and mix well. Refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare the Onion: Cut the onion in half through the root. Peel off the outer layers, leaving the root intact. Using a sharp knife, make cuts from the top of the onion almost all the way down to the root, creating petal-like sections. Be careful not to cut through the root.
- Prepare the Batter: In a medium bowl, whisk together the flour, panko breadcrumbs, buttermilk, and egg until just combined. Season with Old Bay, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
- Coat the Onion: Gently open the onion petals and coat each petal with the Batter, ensuring it's evenly covered. Let the coated onion rest for 15 minutes.
- Fry the Onion: Heat about 2 inches of peanut oil in a large, heavy-bottomed pot to 375°F (190°C). Carefully lower the coated onion into the hot oil.
- Fry for 5-7 minutes, or until golden brown and extremely crispy. Turn occasionally to ensure even cooking.
- Drain and Serve: Remove the onion from the oil and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with the prepared Chipotle Aioli.
