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Add onion slices to a large bowl and cover in buttermilk. Let sit in the refrigerator for at least 2 hours (up to overnight). When you're ready to fry, add water, vinegar, avocado oils, and salt to a small bowl. Let sit for 5 minutes.
In a deep bowl, combine rice flour, baking soda, and baking powder. Stir dry ingredients together.
Wet ingredients: gently mixing until smooth. Let batter sit for 15-20 minutes. (Batter must be used within 1 hour. In a deep bowl, crush ice.)
Heat 3 inches of oil to 350°F each with an instant-read thermometer.
Dredge 3 to 4 onion rings in batter, then carefully drop them in hot oil. (The rings should not be touching.) Tap down and flip rings until golden brown, about 30 seconds. Using a handheld strainer or slotted spoon, transfer to a paper towel-lined plate. Continue frying in batches.