1 large sweet onion (I use Vidalia Onions)
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.
Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.
Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.