When it came to cooking five gold rings, the most obvious choice is onion rings. They're golden, and "rings" is already in the title. So onion rings it was.
On the fifth day of Christmas, my true love gave to me five gold rings...
Crispy Onion Rings
1 large onion
1 1/2 c. buttermilk
a few dashes hot sauce
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/4 tsp oregano
1/4 tsp thyme
1 c. flour
1 c. breadcrumbs
Vegetable oil, for frying
Peel and slice the onion into 1/4" or thicker slices. Separate rings.
Put flour in one bowl and breadcrumbs in another. If desired, you can add more of the spices used in the buttermilk to the flour.
Heat the oil to about 350F. If using a frying pan, you'll need about an inch of oil. Or you may use a deep-fryer.
Remove the onions from the refrigerator. Dredge a ring through the flour to coat, then back through the buttermilk mixture, then place in the breadcrumbs and toss to coat.
Fry for 1-2 minutes on each side, until deep golden brown and crispy. (It may take you a bit to get the temperature of the oil right. I burned a few before I found the right temperature.) Remove from oil to a paper-towel-covered plate. Repeat with remaining onions.
...four colly birds...
...three French hens...
...and a partridge in a pear tree.