Place the flour, garlic powder, paprika, salt and pepper in a large plastic bag (ziplock, or the like). Shake to combine, and set aside.

In a bowl, whisk the egg whites and milk together. In another bowl, place the breadcrumbs. (I like to get my breading area ready before I start slicing the onions because I think the flour coats the onions better when they are freshly sliced.)

Peel and slice the Vidalia onion so you have slices that are about 1/2" thick. Separate the slices into rings.

Put the rings in the bag with the flour and shake to coat. Make sure the rings are coated inside and out.

Now to bread the rings: As you remove them, shake off the excess flour. Coat first with the egg and milk mixture, making sure it is coated on inside and out. Then, coat with the breadcrumbs, again making sure it is coated inside and out.

Place rings on a nonstick baking sheet thoroughly coated with cooking spray in a single layer.

Once all the rings are coated, heavily spray the rings with the cooking spray.

Bake 20-25 minutes, or until desired crispiness. Enjoy with sriracha dip (below) or ketchup.