Prep the ingredients per the instructions above.

Prep the Onion Rings: In a mixing bowl, combine the flour, paprika, salt, and black pepper.

Dip the onion rings into the buttermilk and then coat them with the seasoned flour mixture.

Heat oil in a deep fryer or a large pot to 350°F (175°C).

Fry the coated onion rings in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

In a large skillet over medium-high heat, add the vegetable oil. Once the oil is hot, add the hot dogs and cook until they are browned on all sides. Remove and set them aside.

Push the sautéed onions and garlic to the side of the skillet and add the ground beef to the center. Cook the ground beef until it's browned, breaking it into small pieces with a spatula as it cooks. Stir in the chili powder, ground cumin, paprika, and cayenne pepper into the ground beef mixture.

Add the ketchup and yellow mustard, mixing well to combine. Season with salt and black pepper to taste.

Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld.

Mix the ingredients for the lemon sparkling water.

Assemble the Coney Dogs: Place each hot dog in a warm bun, spoon a generous amount of the chili sauce over each hot dog, and top each Coney dog with chopped onion. Serve with onion rings and lemon sparkling water.