Whisk All-Purpose Flour (1/4 cup), Onion Powder (1 teaspoon), Garlic Powder (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Salt (1/2 teaspoon) together in a small bowl. Set aside.
Cut ends off White Onion (1) and peel, leaving onion whole. Cut onion into generous 1/4-inch slices. In a large bowl, toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
Preheat a deep fryer to 350 degrees F (175 degrees C). Alternatively, preheat Canola Oil (to taste) in a large pot or dutch oven to 350 degrees F (175 degrees C) using a thermometer hooked to the edge of the pot.
In a large bowl, whisk together All-Purpose Flour (1 cup), Fresh Dill (2 tablespoon), Fresh Chives (1 tablespoon), Fresh Parsley (1 tablespoon), Salt (2 teaspoon), Baking Powder (1 teaspoon), Onion Powder (3/4 teaspoon), and Garlic Powder (3/4 teaspoon).
Whisk in Buttermilk (1 1/2 cup), Butter (2 tablespoon) melted butter, and Worcestershire Sauce (1 1/2 teaspoon) until smooth.
When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes on each side, or until golden brown.
Remove with tongs or a slotted spatula to a paper towel-lined plate. Keep warm in a low oven while frying remaining onion rings. Serve warm.