Deep Fried Honey

Separate the onion slices into individual rings. And fill a large pot halfway up with oil. Don’t turn the stove on yet, tho. 
In a large mixing bowl whisk together the flour, cornmeal, paprika, seasoned salt, garlic powder, cayenne pepper, and sugar. Dust the onions in the flour mixture, making sure to get inside each ring. Shake off any excess flour and set the onions aside.
Whisk the club soda into the flour dredge until completely combined and turn the heat on under the pot you prepped in step one. Medium-high is good, and around 360°F is the temperature we’re going for. Now, continue to the next step based on whether or not you’re using breadcrumbs.
Yes, breadcrumbs! Dip the floured onion rings into the wet batter. Submerge them completely, then remove, allow the excess to drip back into the bowl, and transfer to a wire rack over a baking sheet. Once all of the onion rings have been dipped, fill a shallow bowl with breadcrumbs. Roll each onion ring in the breadcrumbs, pressing lightly to adhere. Gently drop the onion rings into the heated oil, and don’t crowd the pan: give them room to dance. Fry for 3 minutes on the first side, then flip. Continue frying and flipping until you have the color and texture you want, about 3-5 minutes longer. Drain on wire racks or paper towels: they’ll stay crisp regardless! Continue until all of your onion rings have been fried. 
No breadcrumbs. Dip the floured onion rings into the wet batter. Submerge them completely, then remove, allowing the excess to drip off, or for a thicker crust, you can turn the onion ring from side to side so the excess spreads along the ring. Gently drop the onion rings directly into the hot oil, and don’t crowd the pan. Fry for 2-3 minutes on the first side, then flip. Continue frying until they’re a nice golden brown, about 2-3 minutes more. Drain on a wire rack over a baking sheet. Continue until all of your onion rings have been fried. Dassit!