Slice the sweet onions into thick rings, about ½ inch wide, and separate the rings.

Pat the onion rings dry with paper towels and set aside.

In a shallow bowl, combine the flour, salt, paprika, garlic powder, and black pepper.

In a second bowl, whisk together the eggs and milk until smooth.

Place the panko breadcrumbs in a third shallow bowl.

Heat vegetable oil in a deep skillet to 350°F, keeping the temperature steady.

Dip each onion ring into the seasoned flour, coating completely.

Transfer the floured ring into the egg mixture and coat evenly.

Press the ring into the panko breadcrumbs, gently pressing so the coating adheres.

Place the coated onion rings on a baking sheet while finishing the remaining rings.

Fry the onion rings in batches, without crowding the pan.

Cook for 2 to 3 minutes per side, flipping once, until golden brown.

Transfer the fried onion rings to a paper towel-lined plate to drain.

Sprinkle lightly with salt while still hot.

Serve immediately for the best texture, or keep warm briefly in a low oven.