BBQ Chicken Loaded Onion Rings Recipe

Twisted’s BBQ Chicken Loaded Onion Rings recipe is the perfect crispy dish for sharing with friends at parties.

Done in 45 minutes

Serves 10

Dish by Tom Jackson

Ingredients

BBQ RUB:

½ tbsp paprika

1 tsp ground cumin

1 tsp chili powder

½ tsp garlic powder

½ tsp mustard powder

2 tsp sugar

½ tsp salt

½ tsp pepper

1 tbsp oil

BBQ SAUCE:

400g ketchup

150ml cider vinegar

200g light muscovado sugar

2 tsp smoked paprika

200ml orange juice

2 garlic cloves, crushed

4chicken breasts

4spring onions, chopped finely

10rashers bacon, cooked crispy and chopped

4large white onions, sliced into rings

1 cup seasoned flour

1 ½ cups buttermilk

1egg, whisked

2-3 cups panko breadcrumbs

Oil for frying

Garnish:

Chopped tomatoes

Chopped spring onions

1 cup mixed cheese, grated

Make Twisted's delicious BBQ Chicken Loaded Onion Rings recipe to indulge your friends at your next big party. Fried in a mouthwatering batter with the perfect garnish, these onion rings are like no other.

Method

Preheat oven to 180ºC.

In a bowl, mix together all of the bbq rub ingredients. Coat the chicken breasts in the mixture well. Arrange on a tray and bake for 20-30 minutes until cooked through. Shred chicken when cooked.

In a saucepan over medium heat, add all of the bbq sauce ingredients. Cook until it begins to boil then lower to simmer until thickened.

Toss the shredded chicken with chopped spring onions and cooked bacon. Set aside.

Add flour into a Ziploc bag with onion rings. Shake to coat well and evenly.

Whisk the egg into the buttermilk. Dip each onion rings into the milk mixture and then into the panko breadcrumbs, pressing to coat.

Heat oil to 170ºC in a large pot.

Fry each onion ring until golden brown, set aside on a cooling rack to drain.

Lay half of the onion rings and top with half of the bbq chicken mixture. Top with remaining onion rings and bbq chicken. Sprinkle evenly with cheese.

Grill for 5 minutes until cheese has melted

Garnish with chopped tomatoes and spring onions. Enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.