- Put your shredded chicken in a bowl with the spices, cheddar and cream cheese. Mix to combine.
- Put your onion rings on a lined baking sheet. Fill with chicken mix. Cover and freeze for 1 hour.
- Dust each ring in flour, shake of excess, then briefly dip in egg then nachos.
- Fry for 4 minutes at 170°C.
- Each with sour cream.