In a large bowl, add buttermilk and Tabasco and mix well. Add the onions and cover completely with the buttermilk.
In a separate large bowl, add the flour, salt, and pepper.
In a large Dutch oven, add oil to at least the depth of 4 inches. Heat oil over high heat to 375 degrees F.
In batches, remove onions from the buttermilk mixture and dredge onions in the flour mixture until completely coated, shaking off any excess flour. With a spider or slotted spoon, slowly lower the onions into the hot oil. Cook for about 2 minutes, or until golden. If the onions are bunching, break them apart with the slotted spoon. Remove onions to a paper towel-lined plate and allow to drain.
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