Rinse the onion thoroughly and slice it into rings about ¼ inch thick. Gently separate the rings, putting aside any smaller ones for other uses.

In a medium bowl, combine the flour, baking powder, paprika, pepper, and salt. Mix well to ensure even distribution.

Dip each onion ring into the dry flour mixture, ensuring an even coating all around. Set these coated rings aside for later use.

Combine any remaining flour mixture with milk, the egg, and a bit of salt. Blend it thoroughly until it’s smooth with no lumps.

Dip each pre-coated onion ring into the wet batter, letting the excess drip off. Then, coat in breadcrumbs. Fry the onion rings in a pot with canola oil until golden and crispy.